Cool Crisp Citrus Chiffon Pie
Indulge in the zesty allure of a Cool Crisp Citrus Chiffon Pie, a dessert that effortlessly blends sunny citrus flavors with a lusciously light texture. This no-bake pie features a crunchy graham cracker crust, perfectly balancing the creamy chiffon filling made from a medley of freshly squeezed orange, lemon, and lime juices. Enhanced with a hint of orange and lemon zest, the filling achieves its dreamy, airy consistency thanks to whipped cream and a touch of gelatin. Serve this refreshing treat chilled, with optional garnishes of fresh citrus slices, for a crowd-pleasing finale to any meal. Perfect for summer gatherings, this recipe combines simplicity and sophistication in just 25 minutes of prep time. Keywords: citrus chiffon pie, no-bake dessert, light and airy pie, refreshing summer dessert, citrus pie recipe.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter (melted)
- 0.5 cups Orange juice (freshly squeezed)
- 0.25 cups Lemon juice (freshly squeezed)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 packet Unflavored gelatin
- 0.25 cups Cold water
- 3 Egg yolks
- 0.5 cups Granulated sugar (for filling)
- 1 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Orange zest
- 1 teaspoon Lemon zest
- Optional: fresh citrus slices (for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the texture resembles wet sand.
Press the crumb mixture firmly into a 9-inch pie pan to form an even crust. Bake for 8-10 minutes, then let cool completely.
In a small bowl, sprinkle the unflavored gelatin over the cold water and let it bloom for 5 minutes.
In a medium saucepan, whisk together the orange juice, lemon juice, lime juice, egg yolks, and 1/2 cup granulated sugar. Cook over medium heat, stirring constantly, until slightly thickened (about 5 minutes).
Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Allow the mixture to cool to room temperature.
Using a hand mixer or whisk, beat the heavy whipping cream and powdered sugar until soft peaks form.
Gently fold the whipped cream into the citrus mixture, taking care not to deflate it. Add the orange zest and lemon zest, and mix just until combined.
Pour the chiffon filling into the cooled pie crust and spread evenly. Refrigerate for at least 4 hours or overnight for the filling to set.
Before serving, optionally garnish with fresh citrus slices or additional whipped cream. Slice and enjoy!
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 28.3 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 86 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
