There aren’t many things more refreshing on a warm spring or summer day than a slice of watermelon. The only thing that comes close is a tall, cold glass of lemonade. It really should become the official drink of summer (if it isn’t already).

So, why not combine watermelon and lemonade into what could be the most refreshing thing you’ll enjoy all spring or summer — these Watermelon Lemonade Cream Pies! They’re perfect for a family pool party or a day at the park.

They’ve got plenty of health benefits, too. The potassium in the watermelon is good for your heart, and all of the vitamin C is a nice perk, too. So, grab a spoon, and dig in. This is one pie you’ll definitely want a second “slice” of.

Watermelon Lemonade Cream Pie 

Ingredients

2 cups watermelon, liquefied

5 tablespoons cornstarch

½ cup sugar

¼ cup Splenda

1 ½ cups diced watermelon

1-4.3 oz. package of Lemon Jell-O Cook & Serve Pudding and Pie Filling

½ cup egg substitute

1 graham cracker crust

¾ cup diced watermelon

2 ½ cups milk

Instructions

In a small saucepan, heat watermelon juice, cornstarch, ½ cup sugar and ¼ cup Splenda over medium heat, stirring frequently until mixture comes to a gentle boil and thickens. Remove from heat and refrigerate for 15 minutes. Stir in 1 ½ cups diced watermelon, and return to refrigerator until warm, not hot.

While watermelon is cooling, place pudding mix, ½ cup sugar, ¼ cup Splenda, egg substitute, and 2 1/2 cups milk in a blender and whip. Pour into a medium saucepan over medium-high heat. Stir frequently until pudding comes to a boil and thickens. Remove from heat; cool slightly.

Pour warmed watermelon mixture into pie crust. Top with slightly cooled lemon pudding to cover. Refrigerate for three hours or more.

(NOTE: The recipe above is to create a pie, but feel free to have some fun with and make a “pie” like the one in the photo above.)

UP NEXT: A New Year’s resolution update

Watermelon is 92 percent water, so it only makes sense to use it as an ingredient in a drink. In fact, one of my favorite things to do when eating a large slab of watermelon is to slurp the juice that collects like little lakes in the watermelon as I eat it. I don’t care if people think I’m ill-mannered. They’re just jealous.

Now that I’ve found this recipe, I don’t have to slurp my watermelon from the rind, but I probably still will. Check it out below. I haven’t tried it yet, but you can bet I will soon. In fact, this might make a good recipe to make to celebrate National Watermelon Day, coming up on August 3. (Thanks for the reminder, Louise!)

WATERMELON LEMONADE

INGREDIENTS

6 cups watermelon cubes (seeds removed)
1/4 cup raspberries, blueberries or other fruit
1 cup water
1/3 cup sugar
1/2 cup lemon juice

DIRECTIONS

Place watermelon, raspberries and water in container of electric blender, cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour. Makes 4 servings (or just one really big one for yourself).