Watermelon Pie Juicy Summer Delight (Print Version)

Chilled watermelon pie with creamy texture and graham cracker crust. Ideal for summer 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) 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 Cook:

01 - Combine graham cracker crumbs and granulated sugar in a mixing bowl. Pour in melted butter and stir until fully incorporated and mixture resembles wet sand. Press firmly into bottom and up sides of a 9-inch pie dish. Refrigerate for 30 minutes to set.
02 - Blend seedless watermelon in blender until completely smooth. For a silkier texture, strain through fine-mesh sieve to remove excess pulp. Set aside.
03 - Sprinkle gelatin packet over cold water in small saucepan. Let stand for 5 minutes to bloom. Place over low heat, stirring constantly until gelatin dissolves completely. Do not boil. Remove from heat.
04 - Whisk together watermelon puree, sugar, and lemon juice in large bowl. Stir in dissolved gelatin mixture until well combined. Let mixture cool to room temperature, about 10-15 minutes.
05 - Gently fold whipped topping or whipped cream into watermelon mixture using spatula until fully incorporated and smooth. Take care not to deflate the mixture.
06 - Pour filling into chilled crust. Smooth top with spatula or offset spatula. Refrigerate for minimum 4 hours or overnight until completely set.
07 - Top with additional whipped cream, fresh watermelon balls or slices, and mint leaves before serving. Slice into wedges and serve chilled.

# Expert Advice:

01 -
  • Its like eating summer itself but in the most elegant, refreshing way possible
  • The texture is impossibly light and creamy without feeling heavy after a big meal
  • People literally gasp when they realize what they are eating
02 -
  • Serve this pie cold straight from the refrigerator because warmth is its enemy
  • Use a hot knife dipped in warm water to get the cleanest, most professional slices
  • This pie tastes even better on day two when all the flavors have had time to become best friends
03 -
  • Make the crust the night before and keep it wrapped tightly in the refrigerator
  • If your pie develops small cracks on top, arrange fresh watermelon balls artfully over them
  • Always strain the puree twice if you want that impossibly smooth, professional texture

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