Watermelon Pie Juicy Summer Delight (Printable version)

A refreshing chilled dessert bursting with sweet watermelon flavor and creamy texture, perfect for warm weather entertaining.

# What You'll Need:

→ Pie Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Watermelon Filling

04 - 3 cups seedless watermelon, pureed
05 - 1/3 cup granulated sugar
06 - 1 tablespoon freshly squeezed lemon juice
07 - 1 packet (7 grams or 2 1/4 teaspoons) unflavored gelatin
08 - 1/4 cup cold water
09 - 1 1/2 cups whipped topping or whipped cream, plus extra for garnish

→ Decoration

10 - Fresh watermelon balls or slices
11 - Fresh mint leaves

# How to Prepare:

01 - Combine graham cracker crumbs and sugar in a bowl. Pour in melted butter and stir until fully incorporated. Press crumb mixture firmly into bottom and up sides of a 9-inch pie dish. Refrigerate for at least 30 minutes to set.
02 - Blend seedless watermelon in blender until completely smooth. Strain through fine mesh sieve to remove excess pulp if desired for a silkier texture.
03 - Sprinkle gelatin evenly over cold water in small saucepan. Let stand for 5 minutes to bloom. Gently heat over low heat, stirring constantly until gelatin dissolves completely. Remove from heat.
04 - Whisk together watermelon puree, sugar, and lemon juice in large bowl. Gradually stir in dissolved gelatin until well incorporated. Allow mixture to cool to room temperature.
05 - Gently fold whipped topping or whipped cream into watermelon mixture until fully combined and smooth, taking care not to deflate mixture.
06 - Pour filling into chilled crust. Smooth top with spatula. Refrigerate for at least 4 hours or until completely set and firm.
07 - Top with additional whipped cream, fresh watermelon balls or slices, and mint leaves if desired. Serve chilled.

# Expert advice:

01 -
  • No oven required during those sweltering months when even thinking about turning on the oven feels like a personal betrayal
  • The texture is somewhere between a mousse and a chiffon, impossibly light yet satisfyingly creamy
  • It captures the essence of summer in every bite and looks like it came from a fancy bakery window
02 -
  • Strain your watermelon puree even if it looks smooth, those tiny fibers become weirdly noticeable once everything sets
  • Let the gelatin mixture cool to room temperature before combining, otherwise you'll end up with a curdled mess
  • The crust needs that minimum thirty minutes in the fridge or it'll slide right along with your first attempt at slicing
03 -
  • Work quickly once the gelatin is dissolved, as it will start setting up faster than you expect
  • Freeze the pie for fifteen minutes before serving to guarantee picture perfect slices
  • Room temperature ingredients blend more smoothly and prevent the dreaded whipped cream deflation

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