Watermelon Pie

Watermelon Pie

24 Reviews 2 Pics
Recipe by  JJOHN32

“Just right for the summertime.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.
  2. Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.

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Reviews (24)

Rate This Recipe


This couldn't be easier to prepare. The only thing I would change is, putting the pie in the feezer instead of the refrigerator. I left it in the frig for 4 hours and it was still runny. Putting it in the freezer worked better.



I got mixed reviews on this one....though my picky-eater husband gobbled it up....easy to make, but leftovers do not save well

Lizzie H

Lizzie H

This pie was very easy and delicious. I went to three different stores and couldn't find watermelon jello. I substituted Watermelon Fusion jello (cantaloupe, honeydew, and watermelon. It was green so I added a couple drops of red food coloring. I didn't boil the water before I added it to the jello. I had no problem with the pie setting up in the fridge. It had a great watermelon flavor. My watermelon was very ripe. I drained it so that it wouldn't make my pie too wet.

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Amount Per Serving (8 total)

  • Calories
  • 332 cal
  • 17%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 41.3 g
  • 13%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 206 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Lemon Pie I


next recipe:

Incredible Watermelon Pie