Watermelon Cream Pie

Servings:  6 to 8
Yield:         1 Pie

Preparation Time:  15 minutes
Cooking Time:         5 minutes
Start to finish:        2:30 minutes

Ingredients

1/3 C Boiling Water

1 Pkg   Watermelon Gelatin

12 OZ   Whipped Topping, thawed

2 C        Watermelon, peeled, diced, drained

1 Pkg     Graham Cracker 9” Crust

Instructions

1.  In a large bowl, dissolve Gelatin in the Boiling Water

2.  Cool to room temperature

3.  Whisk Whipped Topping into the Gelatin

4.   Gently fold Watermelon into the Gelatin mixture

5.  Pour into the Graham Cracker Crust

6.  Refrigerate for at least two hours until set

-----Notes-----
Just a cheaters way to come up with something similar to a Bavarian Cream Pie, which is a pain to make!   This option was my second making of this, see variations below.

Gelatin can be a problem.   Some boxes are as low as 2-3/4 ounces and others can be as much as 6 ounces!   I went with a 4 ounce Watermelon, but the Peach flavor was 6.   So, you really do not need to worry.   If you have 3 ounces or close you will flavor the pie lightly.   But, the more the Gelatin, the greater the flavor and may even change the color of the pie.   The photo was done with 5 ounces of Watermelon Gelatin.   Experiment and see what your taste buds like.

Carbs can be kept down with Sugar Free Gelatin, Sugar Free Crust, etc.

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Variations
This works with any soft fruit:   Watermelon, Raspberry or Peach versions are a ">YUMMMMM“ according to my youngest grand-daughter whom crawled into the mixing bowl!   If you can match a fruit to a Gelatin flavor, you have the start needed.

I have not attempted it yet, but mixing of flavors seems to be a natural, especially for fruits without a Gelatin flavor.   Mango, Passion Fruit, Dragon Fruit and Kiwi all instantly come to mind ... one of these, plus which Gelatin becomes the question.

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Service
As is, but my uncle insists on vanilla ice cream with any form of pie ... Bohemian!   Sigh.

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HistoryI learned how to make Bavarian Cream Pies as a child in Switzerland, however, as I said before - it is a pain!   But, if you want a cool, light pie for a dessert in Summer, and not invest many hours – there has to be a better way! >  So, it was not hard to come up with this idea as an adult.   The original was done with sieved Raspberries to remove the seeds.
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