Have you ever heard of watermelon pie? OK I know you are skeptical already, but just trust me. This watermelon pie starts with a graham cracker crust, then has a filling of cool whip, sweetened condensed milk, lime juice, and watermelon chunks. It is fresh and zesty and absolutely delicious.
For many of my childhood years, watermelon pie was my absolute favorite dessert. I would request it for my birthday and my mom would make two — one for me and one for everyone else, haha. But whenever I would tell people it was my favorite dessert I always got skeptical looks. And I get it — you’re probably envisioning a baked pie and watermelon just doesn’t make sense. But that is not the case with this pie. This pie is similar to a fresh, light key lime pie, with lots of fresh watermelon chunks. It is so refreshing and I think you’ll love it. Plus it is so easy to make a requires minimal oven time which we all need in the summer!
ingredients needed for watermelon pie
- 2 cups graham crackers about 20 squares
- 1/4 cup brown sugar
- 1/2 cup salted butter melted
- 3 cups watermelon cubed
- 8 oz cool whip
- 1 14 oz can sweetened condensed milk
- 2 limes juiced
other recipes you will love
- no-churn peanut butter ice cream
- lemon blueberry cake
- date, cheddar, and dark chocolate cookies
- lemon raspberry white chocolate cookies
watermelon pie
ingredients
- 2 cups graham crackers about 20 squares
- 1/4 cup brown sugar
- 1/2 cup salted butter melted
- 3 cups watermelon cubed
- 8 oz cool whip
- 1 14 oz can sweetened condensed milk
- 2 limes juiced
instructions
- Preheat the oven to 350F. Add the graham crackers to a food processor or blender and pulse until crumbs remain. Add brown sugar and melted butter and pulse until combined.
- Transfer the mixture to a 9 or 10 inch pie dish or tart pan. Use your fingers to press the mixture along the bottom and sides of the pan. Transfer to the oven and bake for 10 minutes. Remove and let cool completely (if you're in a hurry, you can transfer it to the fridge to cool quickly).
- While the crust is cooling, slice the watermelon into 1/2" cubes. Transfer the watermelon cubes to paper towels so the excess water can release.
- To a bowl, add the cool whip, sweetened condensed milk, and lime juice. Stir until combined. Add the watermelon chunks and gently stir until well distributed.
- Once the crust has completely cooled, add the watermelon mixture to the crust and evenly spread it across the crust. Transfer the pie to the fridge for at least 2 hours. Enjoy!
Tasty although the mixture did not gel…decided NOT to take it to work
hi! i’m sorry the mixture didn’t come together. did you use cool whip? and did you allow it to chill for a few hours?
I ended up with goop.
Can I pop this in the freezer?? It’s so hot right now that I thought it might help it stay together?
hi! you can put it in the freezer! it should stay together in the fridge, but if you want it extra cold or to set up quicker you can put it in the freezer!
I cheated and bought a premade pie crust because too hot to put the oven on. Frozen was a good move too
pre-made works great! and no oven is always a win haha
Tasted good. Had to eat it like soup. Glad I tried it out prior to the pot luck I am going to next week.
Followed the directions to a T. It sat over night. Still a soup consistency. So disappointed…. Spent a lot to buy the ingredients and wasted a lot of time making the pie. It doesn’t even taste good just a super sweet soup.
hi! i’m so sorry this didn’t turn out for you. that’s so strange that it was such a runny consistency. was the cool whip really thawed out? in the past i have left my cool whip out for too long and it has messed up the consistency. sorry again it didn’t work!
Mine was also soup
Hello. This pie looks delicious! Two questions:
1. Is there no “Print” option? I looked and looked, but may have missed it with all of the moving ads.
2. I can’t stand Cool Whip. I taste only chemicals. Do you think the recipe would work if I used fresh, homemade whipped cream?
I really hope the whipped cream will work. I’m anxious to make the pie. Thank you. ?
hi!
1. yes, there is a print option, though it currently is buggy and doesn’t show up well (i’m working on fixing it!). the button is on the recipe card next to the “pin recipe” button! it’s just a blank white button but if you click it, it will take you to the printable version!
2. unfortunately, whipped cream won’t work. it makes the consistency too runny and doesn’t set up correctly. you could try making a stabilized whipped cream, but i haven’t tested that out! i imagine it would work fine, though.
really wanted to like this – I saw no thickener in it and cool whip didn’t do it. It just didn’t gel, which I half expected. I dried my watermelon, did not over cool the cool-whip and let it set for two hours on a cooled crust – it was a sweet watermelon soup. Glad you can make it work. It was a fun concept and not hard to make. Thanks for the idea