I often get asked what kind of pie to make for holidays. I imagine that a lot of people are making apple pies for Independence Day. While I am all for apple pie, I have taken a stand against it being called the most American pie. It is not. Nor is watermelon. But it’s the season for watermelon here in Virginia and watermelon pie is so easy to make.
Fresh watermelon is a summertime treat throughout the South. Many of us still grow the melons in our gardens, even though you can get them any time of year in the grocery store. This pretty pink pie is so easy to make, though it doesn’t travel well, unless you keep it cool. It’s as refreshing as pie gets during these long, hot days of summer. This recipe is from MRS. ROWE’S LITTLE BOOK OF SOUTHERN PIES (Random House 2009).
Makes one 9-inch pie
1 Graham Cracker Crust, baked
1 3-ounce package watermelon gelatin
1/4 cup boiling water
1 12-ounce package non-dairy whipped topping, thawed
2 cups cubed seedless watermelon
In a small bowl, dissolve gelatin in 1/4 cup boiling water. Allow to cool to room temperature.
Whisk in the non-dairy topping until completely blended.
Fold in the watermelon cubes.
Do not add any liquid that has drained from the watermelon.
Spoon into the piecrust. Chill for 2 to 3 hours or overnight.
