Fresh watermelon is a summertime treat throughout the South, where the melons can be seen sprawled in many backyard gardens. These days, watermelon can be bought almost any time of year at most grocery stores. This pretty pink pie makes a spectacular offering at a special brunch.
Recipe information
Yield
makes one 9-inch pie
Ingredients
1 recipe Graham Cracker Crust (page 23), baked
1 (3-ounce) package watermelon gelatin
1/4 cup boiling water
12 ounces whipped topping, thawed according to package directions
2 cups cubed seedless watermelon
Preparation
Step 1
Dissolve the gelatin in the boiling water in a small bowl. Let cool to room temperature, then whisk in the whipped topping until completely blended. Drain off any watermelon liquid that has seeped out, then fold the watermelon cubes into the filling.
Step 2
Spoon the filling into the crust and chill for 2 to 3 hours or overnight before slicing.
