Watermelon Pie Is The Key Lime Alternative You Simply Have To Taste

No one wants to stand in front of a hot oven on warm days, but that doesn't mean you can't have pie. A staple during warm weather, ice box pies earned their name due to their simple preparation, requiring no baking and only a trusty icebox or refrigerator to set. Popular since the 1930s — when refrigerators became available for common households — these pies (like key lime pie) became an essential recipe in American cuisine.

Thanks to the fact that you can put just about anything inside a crust to make an ice box pie, home cooks can create endless varieties of fruity and creamy desserts. From classics such as chocolate cream to exotic ones such as pina colada, there is an icebox pie flavor for just about anyone.

One of the most popular ice box pies is obviously the key lime pie, a pie made with a graham cracker crust and filled with a custard made with the juice of key lime. But citrus — like lemon or limes — is not the only fruit that is suitable for pies. Take advantage of the season's abundance of watermelons, and make a pie that is crisp, sweet, and creamy. Enter, the watermelon pie.

For both versions of the pie, you will need a ripe and juicy watermelon, whipped dessert topping, and a graham cracker crust. While you can bake one by mixing ground-up-graham crackers, melted butter, and brown sugar, they are widely available pre-made at the grocery store. Dice the watermelon into small cubes, and place them on paper towels to drain off some of the moisture — otherwise, you will end up with a very watery pie.

In a bowl, combine sweetened condensed milk, the whipped topping, and lime juice (to provide acidity). Gently fold in the watermelon pieces, taking care not to crush them. Pour the mixture into the pie crust and place it in the fridge to cool and firm up. Decorate the final product with pieces of watermelon and mint.

Alternatively, instead of using condensed milk, you can go the traditional route and use a gelatin dessert (such as Jell-O) to make your filling. Combine watermelon-flavored gelatin powder with hot water and stir. When cooled, fold in the whipped topping and watermelon pieces, and the gelatin will give the mixture a pink tint. As before, pour everything into the pie crust and place it in the fridge to firm. Decorate with some mint leaves for a striking color contrast.

Once you have mastered the basic steps to make a fruity ice box pie, the possibilities are endless. Try combining strawberry chunks and chocolate pudding for a chocolate strawberry dessert, or fold in peach chunks into whipped topping for a juicy and refreshing dish that is guaranteed to be a hit at a cookout. Instead of a graham cracker crust, try making one with crushed chocolate sandwich cookies and fill it with butterscotch pudding for a decadent slice of heaven.

Not in the mood for pie? Try creating fruit-and-cream-filled trifles, another no-bake dessert that keeps you away from the oven. Layer strips of cut-up store-bought pound cake in a large, deep serving bowl and layer fruit-studded whipped topping on top. Repeat the layers until the bowl is filled and top with whipped cream. Alternatively, for chocolate lovers, layer banana studded chocolate and peanut butter-flavored instant pudding instead for a luxurious multilayer delight. Or, for the true chocoholics, use layers of devil's food cake, rich chocolate pudding, and whipped cream for a truly luxurious devil's food trifle.