Key Lime Chiffon Pie
Bright, tangy, and impossibly airy, this Key Lime Chiffon Pie is a tropical dessert dream come true! Featuring a buttery graham cracker crust and a luscious, citrus-infused chiffon filling made with key lime juice, zest, and a hint of sweetened condensed milk, each bite is the perfect balance of tart and sweet. The airy texture is achieved by gently folding in freshly whipped cream, creating a silky, melt-in-your-mouth delight. A touch of unflavored gelatin ensures the pie holds its light-as-clouds structure, while an optional garnish of fresh key lime slices adds a visual pop of color. With a quick bake time for the crumb crust and minimal stovetop effort for the filling, this crowd-pleasing pie is as easy to prepare as it is refreshing to serve. Whether for summer barbecues or a simple weeknight treat, this no-fail dessert will transport your taste buds straight to the Florida Keys.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 packet unflavored gelatin powder
- 0.25 cups cold water
- 0.5 cups key lime juice
- 1 tablespoon key lime zest
- 4 large egg yolks
- 14 ounces sweetened condensed milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 4 key lime slices for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Mix in the melted butter and stir until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust. Bake for 8–10 minutes or until lightly golden. Let it cool completely.
In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
In a medium saucepan, whisk together the key lime juice, key lime zest, egg yolks, and sweetened condensed milk. Cook over medium heat, stirring constantly, until the mixture thickens, about 4–6 minutes. Do not let it boil.
Remove from heat and immediately stir in the bloomed gelatin until fully dissolved. Allow the mixture to cool slightly.
In a large mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Gently fold the whipped cream into the key lime mixture until well combined and no streaks remain.
Pour the filling into the cooled pie crust, spreading it evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
Optional: Garnish with slices of key lime before serving. Slice and enjoy your chilled Key Lime Chiffon Pie!
Nutrition Facts
Calories |
3987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.8 g | 282% | |
| Saturated Fat | 124.4 g | 622% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1297 mg | 432% | |
| Sodium | 1721 mg | 75% | |
| Total Carbohydrate | 434.5 g | 158% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 327.7 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1347 mg | 104% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1998 mg | 42% | |
*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.
