Watermelon Pie
Cool, creamy, and bursting with summer flavor, this no-bake Watermelon Pie is the ultimate warm-weather dessert! Featuring a buttery graham cracker crust and a luscious filling made with fresh watermelon puree, whipped cream, and a hint of vanilla, this pie is as refreshing as it is visually stunning. A touch of unflavored gelatin helps the filling achieve the perfect silky-smooth texture, while the vibrant pink hue of the watermelon makes this dessert an eye-catching centerpiece for any gathering. With just 20 minutes of prep time and no oven required, this easy watermelon pie is ideal for picnics, barbecues, or any occasion where you want to beat the heat with a light and fruity treat. Serve it chilled with a garnish of fresh watermelon slices or mint leaves for a picture-perfect dessert everyone will love! Keywords: no-bake watermelon pie, fresh watermelon dessert, summer pie recipe, easy no-bake pie.
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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 Seedless watermelon
- 2 packets Unflavored gelatin
- 0.5 cups Cold water
- 1.5 cups Heavy whipping cream
- 0.5 cups Powdered sugar
- 1 teaspoons Vanilla extract
Instructions
Prepare the graham cracker crust by combining the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a glass to press it tightly. Place the crust in the refrigerator to set while you prepare the filling.
Cut the watermelon into chunks and puree it in a blender until smooth. Strain the puree through a fine-mesh sieve into a large bowl to remove any pulp. You should have approximately 2 cups of smooth watermelon juice.
In a small bowl, sprinkle the unflavored gelatin over the cold water and let it bloom for 5 minutes.
Microwave the gelatin mixture for 15-20 seconds, or until it dissolves completely. Stir it into the watermelon juice and mix well to combine.
In a separate bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
Gently fold the whipped cream into the watermelon mixture in three additions, being careful not to deflate the whipped cream. Mix until fully incorporated and the filling is smooth.
Pour the watermelon filling into the prepared graham cracker crust, smoothing the top with a spatula.
Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is set.
Slice and serve chilled. Optionally, garnish with fresh watermelon wedges or mint leaves for an extra pop of color and flavor.
Nutrition Facts
Calories |
3490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.8 g | 301% | |
| Saturated Fat | 137.3 g | 686% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 1247 mg | 54% | |
| Total Carbohydrate | 296.0 g | 108% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 191.0 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 987 mg | 21% | |
*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.
