Fresh Watermelon PieFresh Watermelon Pie
This six-ingredient pie is simple and can be altered to taste by using a flavored gelatin. We divided ours into mini pies, but you can also make into 2 full-size pies for family-style sharing.
Recipe yields 2 full size pies, or 16 servings.
5 cups pureed, strained watermelon juice (approximately half of a large watermelon – put watermelon chunks in a blender)
4 envelopes unflavored gelatin (1 oz. total)
1 lemon, zested and juiced
½ cup sugar
½ cup heavy cream
2 prepared pie crusts (graham crack or vanilla wafer)
Separate two cups of watermelon juice into a microwave-safe container and pour the gelatin packets on top. Allow the gelatin to bloom for about 2-3 minutes.
In a mixing bowl, combine the remaining three cups of watermelon juice with lemon zest, lemon juice, sugar and cream. Whisk until sugar is completely dissolved.
Place the gelatin/juice mix in the microwave and heat for two minutes on high, stirring midway to help dissolve the gelatin entirely.
Slowly whisk the warm gelatin mix into the other mixture.
Once combined, pour into the prepared pie crusts and refrigerate several hours or overnight.
Serve chilled with whipped cream.