Description
A no-bake Watermelon Pie with a graham cracker crust, creamy base, and juicy watermelon. Light, sweet, and perfect for summer. The lime juice finishes it off with a zesty kick, while optional gelatin enhances flavor and color.
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
2–3 cups fresh watermelon, cubed and drained
1 can (14 oz) sweetened condensed milk
1 container whipped topping (like Cool Whip)
2 tablespoons lime juice
Optional: 1 package watermelon gelatin (1/2 tsp unflavored gelatin mixed with gelatin flavoring)
Instructions
Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into a 9-inch pie dish, compacting it evenly into the bottom and sides.
Chill the crust for 30 minutes or bake at 350°F for 8–10 minutes until golden. Let cool completely if baked.
In a large bowl, combine sweetened condensed milk and lime juice. Whisk until smooth.
Gently fold in whipped topping with a spatula until creamy.
Add cubed watermelon to the mixture and stir gently to evenly distribute (avoid overmixing to preserve texture).
Pour the filling into the prepared crust and smooth the surface. Chill for 2–4 hours before serving.
Optional: For a more vivid flavor and color, dissolve watermelon gelatin in warm water and fold into the filling before refrigerating.
Notes
Chilling for 4 hours or freezing for 1 hour reduces watermelon seepage. Use a paper towel to soak up excess watermelon juice if needed. Substitute a gluten-free crust for dietary restrictions. Serve chilled, garnished with fresh lime zest or mint for a decorative touch.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American