2 3/4 cups watermelon juice
1 1/2 cups sweet vermouth
1 tablespoon white sugar
1 cup milk
1 (9 inch) unbaked pie crust
1 1/8 cups milk chocolate chips
1 (3 ounce) package cream cheese
In a mixing bowl, combine 3/4 cup watermelon juice, sweet vermouth, sugar, milk, and pie crust. Pour mixture into pie crust. Chill for 1 hour or overnight, stirring occasionally.
Remove crust from pie crust mixture and press chocolate chips evenly over all crust. Place cream cheese over pie crust, gently squeezing into crust. Refrigerate pie for at least 1 hour or overnight, or until completely chilled. Fill pie crust with pie filling.
Store pie in refrigerator or freezer, but don't refrigerate before serving.