Watermelon Pie
Makes 1 (9-Inch) Pie
  • 1¼ cups graham cracker crumbs
  • ⅓ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ½ teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • 1 (3-ounce) package watermelon gelatin*
  • ⅔ cup boiling water
  • 2¾ cups cold heavy whipping cream, divided
  • 2 teaspoons fresh lime juice
  • 2 drops red food coloring
  • ¼ cup confectioners’ sugar
  • Garnish: fresh watermelon
  1. Preheat oven to 350°.
  2. 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.
  3. Bake until lightly browned, about 8 minutes. Let cool completely on a wire rack.
  4. 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.
  5. 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.
*We used Jolly Rancher Watermelon Gelatin.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/watermelon-pie/