Capture summer’s vibrance in a sweet and fluffy Watermelon Pie all your guests will enjoy.
Watermelon Pie
MAKES 1 (9-INCH) PIE
Ingredients
- 1½ cups finely crushed pretzels
- ⅓ cup firmly packed light brown sugar
- 3 tablespoons all-purpose flour
- ½ cup unsalted butter, melted
- 4 cups strained watermelon juice (about ½ large watermelon), divided
- 3 (0.25-ounce) envelopes unflavored gelatin
- ⅓ cup granulated sugar
- ⅓ cup heavy whipping cream
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 (8-ounce) container frozen whipped topping, thawed
- Garnish: watermelon slices
Instructions
- Preheat oven to 350°.
- In a medium bowl, stir together pretzels, brown sugar, flour, and butter until well combined. Firmly press mixture into bottom and up sides of a 9-inch deep-dish pie dish. Bake until set, 15 to 20 minutes. Let cool completely on a wire rack.
- In a 1-quart saucepan, stir together 1 cup watermelon juice and gelatin. Let stand for about 2 to 3 minutes. Add granulated sugar; cook over medium heat, stirring constantly, just until sugar and gelatin dissolve. Remove from heat.
- In a large bowl, add gelatin mixture, remaining 3 cups watermelon juice, cream, lemon zest and juice. Pour into prepared piecrust and refrigerate 8 hours or overnight. Serve chilled and topped with whipped topping. Garnish with watermelon slices, if desired.
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