CAPTAIN TONY’S WATERMELON PIE

By John Michael Lerma from his forthcoming cookbook “Garden County Pie”

Crust: 

1 ¾ cups graham cracker crumbs

2 tablespoons light brown sugar, firmly packed

½ teaspoon ground cinnamon

Pinch of salt

6 tablespoons unsalted butter, melted

Crisco butter flavored cooking spray

1.   Preheat oven to 350F degrees.  Spray pie plate with cooking spray and set aside. 

1. Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a large mixing bowl.  Using your fingers, mix together.  Add the butter and incorporate well, mixing first with a fork, then with your hands, rubbing thoroughly to form evenly dampened crumbs. 
2. Spread the crumbs evenly and loosely in the pan, pressing them into the bottom and up the side.  Refrigerate for 10 minutes. 
3. Bake for 8 to 10 minutes.  Cool on a rack.  Refrigerate 15 minutes before filling.  Makes one 9-inch graham cracker crust. 

Filling: 

6 cups watermelon flesh with or without seeds

1/3 cup granulated sugar

2 envelopes unflavored gelatin

1 tablespoon fresh lime juice

1 tablespoon natural watermelon extract (optional)

2 large egg whites, at room temperature

1 cup cold heavy whipping cream

1 cup confectioner’s sugar, sifted

1. Combine the watermelon and granulated sugar in a very large bowl.  Using a potato masher, mash until the mixture is quite liquid.  Set aside for 15 minutes.  Drain the mixture through a fine mesh sieve, reserving about 2 ¾ cups of the watermelon juice.  Discard the pulp and seeds. 
2. Put ¼ cup of the juice in a medium-sized bowl and sprinkle the gelatin over it.  Set aside for 5 minutes to dissolve.  Meanwhile, heat ½ cup of the juice in a small heavy bottom saucepan over medium heat to a near boil.  Whisk the hot juice into the dissolved gelatin.  Pour the remaining 2 cups watermelon juice into a large bowl and stir in the gelatin-watermelon juice mixture.  Stir in the lime juice and natural watermelon extract.  Place in the refrigerator. 
3. Using an electric mixer, beat the egg whites in a medium-size mixing bowl until stiff peaks form.  Set aside.  Clean and dry the beaters.  Using a chilled medium-size bowl and chilled beaters, beat the heavy cream with the mixer until it hold soft peaks.  Add the confectioner’s sugar and beat until stiff peaks form.  Refrigerate. 
4. When the watermelon juice mixture starts to firm up, add about one-quarter of the whipped cream and beat with the electric mixer until smooth.  Add the beaten egg whites and remaining whipped cream and gently fold them in with a large spatula.  Use a whisk, only if necessary and gently, to smooth the mixture.  Pour the filling into the cooled graham cracker crust.  Place in a tightly covered pie keeper or with plastic wrap.  Refrigerate for at least 4 hours, preferable overnight.  Serves 6-8. 

Topping: 

1 ¼ cups heavy whipping cream

2 tablespoons confectioner’s sugar

1 teaspoon of pure vanilla bean paste or extract

Extra confectioner’s sugar

Star fruit, sliced

Kiwi, sliced

1. Before serving, whip the heavy cream, confectioner’s sugar, and vanilla extract.  To serve, garnish each slice with a dusting of confectioner’s sugar, a dollop of topping, and sliced exotic fruit.