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Watermelon Pie on a white cake stand

Watermelon Pie

MAKES 1 (9-INCH) PIE
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Ingredients Method

Ingredients
  

  • 1 1/2 cups finely crushed pretzels
  • 1/3 cup firmly packed light brown sugar
  • 3 tablespoons all-purpose flour
  • 1/2 cup unsalted butter melted
  • 4 cups strained watermelon juice about 1/2 large watermelon, divided
  • 3 0.25-ounce envelopes unflavored gelatin
  • 1/3 cup granulated sugar
  • 1/3 cup heavy whipping cream
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 8-ounce container frozen whipped topping, thawed
  • Garnish: watermelon slices

Method
 

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.