My Creamy Watermelon Pie is the perfect recipe for warm summer days and outdoors picnics. It’s such a unique dessert recipe, but once you taste it you’ll want to add it to your summer dessert recipe box right away. I think the only better way to eat watermelon is fresh by itself or mixed up in a fruit salad. So when the official season of hot is here, make sure you’ve got my Creamy Watermelon Pie recipe on hand.
For a refreshing summer inspired drink try my Strawberry Aguas Frescas with Rosemary.
My kids love when I make my Creamy Watermelon Pie. I serve it up for picnics and right after a hearty meal. It is light and not too rich which is why it’s perfect on the palate for warm weather. Almost everyone I serve this cream pie to has never heard of watermelon pie, and it’s too bad that it is not more popular because it’s both full of flavor and high on nutrition. Since it’s served chilled, it’s a refreshing treat on a hot summer day. Here’s how to make Creamy Watermelon Pie:
Creamy Watermelon Pie
- 2 cups seedless watermelon, cubed or balled
- 1 cup sugar
- 1 8oz package cream cheese
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 2 drops red food coloring or a little beet juice (optional)
- 2 packets plain gelatin (not flavored!)
- 8 graham crackers
- 2 Tablespoons melted butter
- 2 cups prepared whipped cream for topping
Graham Cracker Crust Recipe Directions
The first thing you want to do is make the graham cracker crust. To make the graham cracker crust just like the one I did, first crush the graham crackers in a gallon size freezer bag using a rolling pin OR run through a food processor or blender.
Next, pour the graham cracker crumbs into a medium bowl and add the melted butter. Stir using a spoon or small spatula until crumbs and butter is mixed well. It should be able to hold it’s shape when pressed, sort of like beach sand.
Pour graham cracker mixture into the bottom of a spring form pan and gently press it down. Bake at 350 F for 20 minutes. Allow it to cool completely before making the filling. Alternatively, you may use use a pie plate, but you will not be able to display it like mine in the images. That’s how I usually make it and it’s still tastes great!
Creamy Watermelon Pie Filling Directions
Once the graham cracker crust has cooled, bloom the 2 packets of plain gelatin by sprinkling it over the heavy whipping cream in a small saucepan.
Then in a medium bowl whip together the sugar, cream cheese, sour cream, and red food coloring or beet juice together until smooth and fluffy. This will take about two minutes. I use a stand mixer and you’ll see why in a couple steps…
At this point, the gelatin will have “bloomed” and it is time to warm up the mixture. Warm by placing on stove and heating it using a medium high heat. Stir frequently. Once the gelatin has warmed, but is not hot, it is ready. If you can touch it with your finger and not burn yourself, then it is sufficiently hot. Otherwise, allow to cool until you can touch it. If you’re using a digital thermometer, that’s probably around 120 F.
Immediately whip the gelatin mixture into the cream cheese mixture until completely incorporated. I use a stand mixer for this part. If you don’t have a stand mixer, then you can use a helper like an older child to do the whipping with a rotary beater or handheld mixer. I simply slowly pour the heated gelatin mixture into the stand mixer’s bowl with the whip attachment turning at a medium speed.
Next, using a spoon or spatula, gently fold in the fresh watermelon.
Quickly, pour into the spring form pan and use a spatula or the back of a spoon to level the top. Chill for 2 hours or overnight. This is one of those recipes you can make a day ahead.
Finally, just before serving gently release the sides of the spring form pan from the watermelon pie. You may need to run a knife along the edges so first so it will release. Top with fresh homemade whipped topping.
Isn’t my Creamy Watermelon Pie pretty?! This pie makes me enjoy summer days even more!
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