Ingredients
- PIE FILLING
- 2 c Watermelon, pureed
- ½ c Powdered sugar
- 2 tb Gelatin
- ¼ c Water, cold
- ½ c Water, boiling
- 1 tb Lemon juice
- 2 Egg white; stiffly beaten
- 1 c Whipping cream; whipped
- GRAHAM CRACKER CRUST
- 24 Graham Cracker Squares
- ¼ lb Butter or margarine
- ¼ c Sugar
- ¼ ts Cinnamon
Instructions
- PIE CRUST
- Thoroughly mix graham crackers, butter, sugar, cinnamon and pack into a ten inch pie pan
- Hint: try to get the crust thickness very even and not too thick
- PIE FILLING
- Puree watermelon to measure 2 cups. Add powdered sugar. Set aside
- Soften unflavored gelatin in cold water.
- Add boiling water; stir to dissolve
- Add lemon juice and pureed watermelon.
- Refrigerate until begins to thicken.
- Fold in egg whites and whipped topping
- Pour into pie shell and refrigerate until firm.
- Garnish with whipped topping. Makes one 10-inch or two 8-inch pies.