Go Back

Fluffy Watermelon Pie

A refreshing, no-bake summer dessert featuring a buttery graham cracker crust filled with a light, airy watermelon mousse and fresh fruit chunks.
Print Recipe
Prep Time 20 minutes
Chilling Time 4 minutes
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 0.33 cup granulated sugar
  • 6 tbsp unsalted butter melted
Watermelon Filling
  • 1 box watermelon flavored gelatin 3 oz size (like Jell-O)
  • 0.5 cup boiling water
  • 0.5 cup cold water
  • 8 oz whipped topping like Cool Whip, completely thawed
  • 1.5 cups fresh watermelon diced small and patted dry
Garnish
  • 1 cup whipped topping or whipped cream for piping
  • 8 small wedges fresh watermelon with rind
  • 8 leaves fresh mint

Equipment

  • 9-inch Pie Dish
  • Mixing bowls
  • Whisk
  • Rubber Spatula

Method
 

  1. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator.
  2. In a large bowl, whisk the watermelon gelatin and boiling water together until completely dissolved (about 2 minutes).
  3. Stir in the cold water. Place the bowl in the refrigerator for 15-20 minutes until it just begins to thicken to the consistency of egg whites.
  4. Remove from fridge and gently fold in the thawed whipped topping until the mixture is a uniform pale pink.
  5. Pat the diced fresh watermelon dry with paper towels. Gently fold the dry fruit pieces into the creamy pink mixture.
  6. Pour the filling into the prepared chilled crust. Smooth the top. Refrigerate for at least 4 hours, or until completely firm.
  7. Before serving, pipe extra whipped cream around the edges and garnish with small watermelon wedges and fresh mint leaves.

Notes

Do not skip patting the diced watermelon dry, or the excess juice will make your pie runny. Do not freeze this pie.