From Austin resident Kate Harrison, who says her grandmother used to make this pie every summer when the first melons ripened — thought she has improved it to make prep time faster. Says Kate: “People look at me funny when I say watermelon pie, but it’s really a sure hit in the summer.”
Makes: 6 servings
Ingredients
· 3 ounces condensed watermelon juice (use 1 package of watermelon gelatin)
· ¼ cup boiling water
· 1 carton (12 ounces) frozen whipped topping, thawed (or use handmade
· 2 cups cubed seeded watermelon
· 1 9-inch graham cracker crust (can substitute a regular pie crust, but the graham cracker crust is lighter and better)
· Several fresh mint leaves.
Directions
In a large bowl, dissolve gelatin in boiling water, then cool to room temperature. Whisk in whipped topping, fold in watermelon cubes.
Spoon the mixture into the crust, and refrigerate for two hours. Serve with a dollop of whipped cream on each slice, topped with a mint leaf.