In a medium bowl, toss together cracker crumbs, melted butter, granulated sugar, ginger, and salt. Press into bottom and sides of a 9-inch pie pan.
Bake until lightly browned, about 8 minutes. Let cool completely on a wire rack.
In the bowl of a stand mixer, place gelatin; pour ⅔ cup boiling water over gelatin, whisking until dissolved. Let stand at room temperature until cool and begins to slightly thicken (about the consistency of egg white), stirring with a rubber spatula occasionally. Add 1¼ cups cold cream, lime juice, and food coloring. Beat at medium speed for 1 minute. Beat at high speed until soft peaks form. Spoon into prepared crust. Refrigerate until chilled and set, about 2 hours.
In a large bowl, beat remaining 1½ cups cold cream and confectioners’ sugar with a mixer at high speed until stiff peaks form. Spread onto pie, leaving a 1-inch border. Garnish with watermelon, if desired.
Notes
*We used Jolly Rancher Watermelon Gelatin.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/watermelon-pie/