Slice of Summer...Watermelon Pie

Directions

1. Watermelon Syrup:
2. In a medium sauce pan bring watermelon puree "water" to a boil.
3. Add gelatin. Stir to combine until gelatin has dissolved.
4. Lower heat to low, steep 15 mins.
5. Remove from heat, cool.
6. Refrigerate for 1 hour until reaches "syrup" consistency.
7. Crust:
8. Preheat oven to 350°
9. Combine Graham cracker crumbs, melted butter and gran. sugar.
10. Pat mixture into bottom and upsides of a 9 in pie plate.
11. Bake at 350° for 20 mins until firm.
12. Remove from oven, cool 10 mins.
13. Refrigerate 35-45 mins.
14. Filling:
15. In Large mixing bowl combine whipping cream and conf. sugar.
16. Beat mixture to stiff peaks.
17. Push mixture to side of bowl.
18. Pour 1 cup of watermelon syrup to empty side of bowl.
19. Fold whipped cream into syrup.
20. Slowly and carefully folding so not to break cream.
21. Taste. (if watermelon flavor is prominent, stop...If weak add more syrup)
22. Once Cream is complete, fold in watermelon balls or cubes.
23. Remove crust from refrigerator.
24. Pour 2 -3 tbsp syrup into bottom of crust.
25. Swirl syrup throughout crust coating it with watermelon goodness!
26. Pour filling into pie crust.
27. Freeze for 1 hour minimum, then move to refrigerator.
28. Refrigerate until ready to serve.
29. Garnish with whipped cream, diced watermelon and chocolate shavings if desired.