Watermelon Chiffon Pie
Light, airy, and bursting with summery sweetness, this Watermelon Chiffon Pie is the ultimate no-bake dessert for warm-weather gatherings! Featuring a buttery graham cracker crust, a silky watermelon-infused filling, and a touch of vanilla for added depth, this pie is as refreshing as it is beautiful. The secret to its delicate texture lies in folding fresh watermelon juice—enhanced with a hint of gelatin—into peaks of whipped cream, creating a cloud-like consistency that melts in your mouth. With just 25 minutes of prep time and a stunning presentation garnished with fresh mint, this chilled treat is perfect for backyard barbecues, pool parties, or any occasion that calls for a taste of summer. Serve it up for a slice of sunshine that’s sure to impress!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 4 cups watermelon chunks, seeded
- 2 packets unflavored gelatin
- 0.25 cups cold water
- 0.5 cups granulated sugar
- 1 cups heavy whipping cream
- 1 teaspoons vanilla extract
- 2 tablespoons fresh mint leaves (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and the melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan.
Bake the crust in the preheated oven for 8–10 minutes or until golden and fragrant. Remove from the oven and let it cool completely.
While the crust cools, puree the watermelon chunks in a blender or food processor until smooth. Strain the watermelon puree through a fine-mesh sieve into a bowl to remove any pulp. You should have about 2 cups of strained juice.
Sprinkle the unflavored gelatin over the cold water in a small bowl. Let it sit for about 5 minutes to bloom.
In a medium saucepan, heat 1 cup of watermelon juice and 1/2 cup of granulated sugar over medium heat. Stir until the sugar dissolves. Do not boil.
Remove the saucepan from the heat and stir in the bloomed gelatin until fully dissolved. Then add the remaining watermelon juice and stir to combine. Allow the mixture to cool to room temperature.
In a large mixing bowl, whip the heavy whipping cream and vanilla extract to stiff peaks using a hand mixer or stand mixer.
Gently fold the cooled watermelon gelatin mixture into the whipped cream, taking care not to deflate the cream.
Pour the watermelon chiffon filling into the cooled graham cracker crust. Smooth the top with a spatula.
Refrigerate the pie for at least 4–6 hours, or until fully set.
Garnish with fresh mint leaves (optional) before serving. Slice and enjoy!
Nutrition Facts
Calories |
3329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 113.2 g | 566% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 362.2 g | 132% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 252.9 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1362 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
