Lime Chiffon Pie

Bursting with tangy flavor, this pie is a perfect ending to a great party.

Number of servings : 8 servings

Prep time: 40 minutes

Cooking time: 8 minutes

Type of meal : | Pies/Tarts | Pies/Tarts

Special diet :


Crumb crust:

1-1/4 cups graham-cracker or chocolate-wafer crumbs

5 tablespoons butter, melted

1/4 cup sugar



3/4 cup sugar

1 envelope (1/4 ounce) unflavored gelatin

4 egg yolks, lightly beaten

2 tablespoons grated lime zest (green part only)

1/2 cup fresh lime juice

3 tablespoons pasteurized dried egg whites (such as Just Whites) 


Step 1:

For the crust: In a medium bowl, toss crumbs, butter, and sugar with a fork until well mixed. Press mixture firmly into a 9-inch pie pan and refrigerate while preparing filling. (For a crisper crust, bake in a preheated 375°F oven for 6 to 8 minutes.)


Step 2:

For the filling: In a small saucepan over low heat, combine 1/4 cup of the sugar and gelatin. Gradually pour in 1 cup of water and cook until sugar and gelatin are completely dissolved, occasionally scraping down sides of pan with rubber spatula.


Step 3:

In a separate bowl, lightly beat egg yolks. Pour gelatin mixture into egg yolks, stirring constantly. Return to the pan and cook, stirring constantly, until an instant-read thermometer registers 160°F and mixture thickens — 5 to 8 minutes.


Step 4:

Transfer saucepan to a rack and stir in lime zest and juice. Smooth plastic wrap on surface of the mixture (to prevent a skin from forming) and refrigerate, stirring occasionally, until mixture thickens and mounds when dropped from a spoon — about 45 minutes.


Step 5:

In the bowl of an electric mixer, sprinkle egg whites over 1/2 cup water and beat until dissolved. Continue beating until foamy, gradually adding the remaining 1/2 cup sugar. Beat until soft peaks form. Gradually, gently fold egg whites into thickened gelatin mixture until no streaks of white remain. Pour into prepared crust and refrigerate until set — 3 to 4 hours.

Nutritional information: