The first thing you need to do is juice the watermelon.  My sister tried to make this with some fancy organic watermelon juice but somehow it lacked something.

You can use a blender or a food processor and strain the solids or of course you can use a juicer if you have one.

Mix the Watermelon juice with the lime zest, lime juice, sugar and salt.  Whisk in the heavy cream.

Pour the mixture into an ice cream maker following the manufacturer’s instructions.

While your sherbet is churning, chop your mint, I usually roll up several of the leaves into a cigar shape and thinly slice through them and then chop the ribbons.  Technically rolling it up and slicing it is called Chiffonade.

Gently mix the mint into the cool whip.

When the ice cream is finished and is a soft set, spread it over the graham cracker crust, cover with the minted cool whip and place in the freezer for 2-3 hours.

You need to let the pie set out 5-10 minutes to thaw a little before cutting.  Obviously I didn’t let it thaw enough as you can tell from the not so good pictures!