Watermelon Pie
Watermelon Pie is an easy no-bake summer dessert with watermelon gelatin, whipped topping, and fresh watermelon in a graham cracker crust.
Ingredients
- 1 3 oz package watermelon-flavored gelatin
- ΒΌ cup boiling water
- 1 8 oz container whipped topping, thawed
- 2 cups fresh seedless watermelon diced and patted dry
- 1 9-inch graham cracker crust
Instructions
- Place the watermelon gelatin in a large bowl. Pour in the boiling water and stir for 1 to 2 minutes, until the gelatin is fully dissolved.
- Let the gelatin mixture cool to room temperature.
- Gently fold in the thawed whipped topping until smooth and creamy.
- Carefully fold in the diced watermelon until evenly distributed.
- Spoon the filling into the graham cracker crust and spread evenly with a spatula.
- Cover and refrigerate for at least 4 hours, or until firm enough to slice.
- Garnish with extra whipped topping, watermelon cubes, or fresh mint before serving.
Notes
Pat it dry: Blot the diced watermelon thoroughly with paper towels and use seedless fruit, so the filling isn't runny.
Cool the gelatin: Let the gelatin cool before adding the whipped topping, or it will melt and the pie won't set.
Whipped topping: Its stabilizers help the pie hold its shape and slice cleanly; homemade whipped cream will be softer.
Variations: Swap the watermelon gelatin for strawberry or raspberry, stir in a teaspoon of lime zest, or add mini chocolate chips to mimic watermelon seeds. Use sugar-free gelatin and light whipped topping for a lighter version.
Storage: Cover tightly and refrigerate for up to 3 days. Do not freeze, as the watermelon will release water and make the filling watery.