| 1 | Thoroughly mix crust ingredients and pack into a ten inch pie pan. |
| 2 | Hint: try to get the crust thickness very even and not too thick. |
| 3 | puree watermelon to measure 2 cups. |
| 4 | Add powdered sugar. |
| 5 | Set aside. |
| 6 | Soften unflavored gelatin in cold water. |
| 7 | Add boiling water; stir to dissolve. |
| 8 | Add lemon juice and pureed watermelon. |
| 9 | Refrigerate until mixture begins to thicken. |
| 10 | Fold in egg whites and whipped topping. |
| 11 | Pour into pie shell and refrigerate until firm. |
| 12 | Garnish with whipped topping. |
| 13 | Makes one 10-inch or two 8 inch pies. |
