Watermelon Pie Recipe

A pink watermelon pie with a graham cracker crust, decorated with whipped cream, fresh watermelon slices, and mint leaves, sits on a light green surface with plates, forks, a pie server, and more watermelon nearby.

Watermelon Pie is a light, refreshing dessert that screams summer! Made with sweet watermelon-flavored Jell-O, fluffy Cool Whip, and a graham cracker crust, this easy pie is perfect for cookouts, potlucks, or anytime you need a cool treat. The bright pink color and creamy texture make it as pretty as it is delicious.

Course Dessert

Cuisine American

Keyword easy summer dessert, watermelon pie

Prep Time 15

Chill Time: 4

Total Time 4 15

Servings

Calories 179kcal

Author Michele Feuerborn

Ingredients

1 (3.6-ounce box) Watermelon-flavored Jell-O
½ cup boiling water
½ cup cold water
1 (8-ounce tub) Cool Whip thawed
1½ cups diced seedless watermelon blotted dry
1 (9-inch) graham cracker pie crust (store-bought or homemade)
Watermelon slices mint leaves, optional decoration

Instructions

In a medium bowl, stir the watermelon Jell-O into ½ cup of boiling water. Keep stirring for a minute or two, until it’s fully dissolved.
Pour in ½ cup of cold water and give it a good stir. Let it sit on the counter for about 10 to 15 minutes to cool down slightly—you want it to cool off, but not start setting.
Once it’s cooled a bit, gently fold in the Cool Whip until the mixture is smooth and creamy. Then, fold in the diced watermelon.
Spoon the filling into your graham cracker crust and smooth out the top.
Refrigerate the pie for at least 4 hours, or until it’s set and firm all the way through.
Slice it up and serve chilled. If you’re feeling fancy, add some cool whip, fresh watermelon cubes or mint leaves on top before serving.
Keep your watermelon pie in the fridge, covered, for up to 3 days. It’s best not to freeze it—freezing can make it watery and mess with the texture.

Notes

5 Common Questions & Answers

1. Can I use a different flavor of Jell-O if I can’t find watermelon?
Yes! Strawberry or raspberry works well and still pairs nicely with fresh watermelon.

2. Can I use homemade whipped cream instead of Cool Whip?
You can, but it may not hold the pie’s shape as well. Cool Whip adds stability for slicing.

3. My pie is runny—what happened?
Make sure the watermelon is blotted dry before folding it in, and allow the Jell-O to cool slightly before mixing with Cool Whip.

4. Can I make it ahead of time?
Yes, it’s great for making the night before serving. Chill it overnight for best results.

5. Can I use a different crust?
Definitely! Try Oreo, vanilla wafer, or a shortbread crust for a fun twist.

10 Tips for the Best Watermelon Pie

Blot diced watermelon with paper towels to prevent extra liquid from softening the pie.
Let the Jell-O cool slightly before mixing with Cool Whip to avoid melting.
Use a serrated knife to slice cleanly through the pie once set.
Chill the pie at least 4 hours, but overnight is best for firm texture.
Fold ingredients gently to keep the filling light and airy.
For stronger watermelon flavor, use a little watermelon extract (optional).
Don’t overfill the pie shell—leave a little room for expansion as it sets.
Decorate the top with watermelon balls, whipped cream, or mint for a festive look.
Use a store-bought crust for convenience, but homemade adds a personal touch.
Serve ice cold on a hot day—it’s super refreshing straight from the fridge.

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