Summer Melon Pie

By ldelmas

Ingredients

• Crust:
• 12 graham crackers
• 6 Tbsp unsalted butter, melted
• 2 Tbsp sugar
• Pie:
• 1 cantaloupe, seeded and roughly chopped
• 4 watermelon slices, cut into small triangular pieces
• 3 honeydew slices, cut into small triangular pieces
• 4 Tbsp cream cheese, softened
• 6 mints leaves
• 1/4 cup sugar
• 2 envelopes of unflavored gelatin
• 1/2 cup orange juice

Preparation

Step 1

To make the crust, preheat the oven to 375°F. Crumble the graham crackers in a food processor (or by hand in a plastic zip-top bag.) Heat the butter in the microwave until half-melted, then mix the butter into the crumbs with your hands until the crumbs look like wet sand. Use your fingers to press the crust into a pie dish or disposable aluminum pie pan. Bake until the crust is a shade darker, about 10–12 minutes, and let sit for about 5 minutes.
To make the pie, place the cantaloupe and mint into food processor or blender. Blend until smooth, add cream cheese, and blend again. Pour the mixture into a large bowl and set aside. Add the gelatin, sugar, and orange juice to a sauce pan and cook on low heat until everything has dissolved. (This should take about 3–4 minutes.) Slowly whisk the mixture into the bowl with the cantaloupe puree.
Place pieces of the honeydew and watermelon into the crust and pour the cantaloupe puree on top. Then, arrange some extra pieces nicely on top. Place the pie in the refrigerator for about 6 hours, or until the pie properly solidifies. Enjoy!!