Lime Chiffon Pie
Bright, tangy, and irresistibly airy, this Lime Chiffon Pie is the perfect dessert for warm-weather gatherings or anytime you crave a refreshing treat. Featuring a buttery graham cracker crust as its foundation, this pie is filled with a luscious, lime-infused chiffon that's light as a cloud. Freshly squeezed lime juice, a hint of zest, and a touch of whipped cream create a delicate balance of tart and sweet flavors, while gelatin and whipped egg whites give the filling its signature velvety texture. With minimal baking and an easy-to-follow process, this no-bake pie is a beginner-friendly yet impressively elegant dessert. Serve chilled for a zesty slice of tropical bliss, and don't forget the optional dusting of powdered sugar for a beautiful finishing touch. Perfectly suited for summer entertaining or a citrusy twist on classic pies, this Lime Chiffon Pie will become your new favorite way to satisfy sweet cravings.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1 envelope Unflavored gelatin
- 2 tablespoons Cold water
- 0.25 cups Boiling water
- 0.75 cups Granulated sugar
- 0.5 cups Fresh lime juice
- 1 tablespoon Lime zest, finely grated
- 1 cup Heavy whipping cream
- 2 large Egg whites
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C).
In a medium-sized bowl, mix the graham cracker crumbs and granulated sugar (0.25 cups) together. Add the melted butter and stir until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly onto the bottom and sides of a 9-inch pie pan to form a crust.
Bake the crust in the preheated oven for 8-10 minutes, or until slightly golden and set. Remove from the oven and let it cool completely.
In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of cold water and let it sit for 5 minutes to bloom.
Pour the 0.25 cups of boiling water over the bloomed gelatin and stir until fully dissolved. Set aside to cool slightly.
In a separate medium-sized bowl, whisk together the granulated sugar (0.75 cups), lime juice, and lime zest. Stir in the dissolved gelatin mixture until fully incorporated. Place in the refrigerator briefly to begin thickening, about 10-15 minutes, stirring occasionally.
While the lime mixture sets, whip the heavy cream in a large bowl until soft peaks form. Set aside.
In a clean mixing bowl, beat the egg whites until stiff peaks form. Gradually fold the beaten egg whites into the lime mixture, being careful to maintain the airy texture.
Gently fold the whipped cream into the lime mixture until smooth and fully combined. Be careful not to overmix.
Pour the filling into the prepared graham cracker crust and spread it evenly.
Chill the pie in the refrigerator for at least 4 hours, or until fully set.
Before serving, sprinkle powdered sugar over the top, if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 33.1 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 63 mg | 1% | |
*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.
