Watermelon Pie Juicy Summer (Printable)
Chilled sweet watermelon pie with creamy texture, ideal for summer entertaining.
# What You 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) 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
# Steps:
01 - Combine graham cracker crumbs and sugar in a mixing bowl. Pour in melted butter and stir until fully incorporated and mixture resembles wet sand. Press crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for at least 30 minutes until set.
02 - Add seedless watermelon to blender and process until completely smooth. For a silkier texture, strain through a fine-mesh sieve to remove excess pulp. Set aside.
03 - Sprinkle gelatin powder over cold water in a small saucepan. Let stand for 5 minutes to allow gelatin to absorb water. Gently heat over low heat, stirring constantly until gelatin dissolves completely. Remove from heat.
04 - In a large bowl, whisk together watermelon puree, sugar, and lemon juice. Gradually stir in dissolved gelatin mixture until well incorporated. Let mixture cool to room temperature, approximately 10-15 minutes.
05 - Gently fold whipped topping or whipped cream into the watermelon mixture using a spatula. Use light, sweeping motions to maintain airiness until fully combined and smooth.
06 - Pour filling into the chilled graham cracker crust. Smooth top with spatula. Refrigerate for at least 4 hours or until filling is completely set and firm.
07 - Top pie with additional whipped cream, fresh watermelon balls or slices, and mint leaves if desired. Serve chilled and slice with a sharp knife dipped in warm water for clean cuts.
# Expert Advice:
01 -
- The texture is impossibly light, like eating a watermelon cloud that somehow stays perfectly sliceable
- It requires zero oven time during the hottest months, making your kitchen feel like a sanctuary not a sauna
02 -
- Gelatin needs time to fully set, so make this the night before or first thing in the morning
- Room temperature filling is crucial—hot gelatin will melt your cream and ruin the texture
03 -
- Strain the watermelon puree through a fine-mesh sieve for the silkiest possible texture
- Use a pie dish with a removable bottom for the cleanest slices when serving