This recipe for a No Bake Lime Chiffon Pie creates the ideal dessert for when you crave something light and citrusy. The tangy zest of lime combined with the sweetness of the chiffon filling creates a refreshing burst of flavor. Add to this, the pie is made in a pre-made crust so you don't have to turn on the oven on sweltering summer days.
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What is a chiffon pie?
Chiffon pie is a type of pie known for its light and airy texture. It consists of a delicate, mousse-like filling made from egg yolks, gelatin, sugar, flavorings and whipped egg whites. The filling is then poured into a pre-baked pie crust and chilled until set.
Ingredients
- Graham cracker crust: for a no-bake pie use a purchased graham cracker crust (most often found in your grocer's baking aisle)
- Powdered gelatin and cold water: the gelatin will help the pie filling set-up as it chills
- Granulated sugar
- Limes: use fresh lime juice and lime zest. This recipe uses ½ cup of lime juice (approximately 7 - 8 medium sized limes).
- Eggs: separate the egg whites from the egg yolks and place in separate bowls
- Optional whipped cream topping: heavy cream and powdered sugar
See recipe card for quantities.
Instructions
Follow the instructions below to create the No Bake Lime Chiffon pie. Also, check out my YouTube video where I walk you through each step of the recipe.
Sprinkle the powdered gelatin over the cold water. Set aside.
Place the egg yolks, ½ cup granulated sugar, lime juice and lime zest in a heat-proof bowl. Whisk until combined.
Place bowl over a saucepan with simmering water (note: bottom of bowl should not touch the water and water should not be boiling). Heat over the simmering water whisking often. Custard will begin to thicken and will reach 180° F when done.
Add set gelatin to the bowl and stir until gelatin melts. Remove bowl from simmering water and allow custard to cool to room temperature.
Begin whipping egg whites until they are frothy. Slowly pour ¼ cup of granulated sugar into the egg whites while continuing to mix. Whip until egg whites reach medium peaks.
Gently fold the egg whites into the lime custard until no white streaks remain.
Pour the filling into the graham crust. Place in refrigerator until set (approximately 2 - 3 hours).
Decorate as desired. Slice, serve and enjoy!
Equipment
You don't need any fancy equipment to whip up this no-bake pie - just the following:
- Hand whisk and rubber spatula
- Measuring cups and spoons
- Mixing bowls
- Saucepot
- Hand or stand mixer
Storage
Place the lime chiffon pie in an airtight container and store in the refrigerator for up to 4 days. This pie does not freeze well.
Top tip
Whisk the custard over simmering water every few minutes - you will end up with lime-flavored scrambled eggs if the mixture overheats. Remove from the heat once it reaches 180° F.
FAQ
The pie filling is naturally gluten-free. Use a gluten-free graham cracker crust to make this dessert gluten-free.
Yes - the recipe works well with bottled lime juice. Be sure to use a high quality juice such as the Nellie & Joe's brand. You still want at least one lime for the zest.
More no bake desserts
Love desserts but don't want to turn on the oven? Try more of my no-bake recipes:
📋 Recipe
No Bake Lime Chiffon Pie
Ingredients
- 1 9 inch Graham Cracker Crust (purchased from grocer)
Lime chiffon filling
- 1 teaspoon Powdered Gelatin
- 2 Tablespoons Cold Water
- 4 Large Egg Yolks
- 4 Large Egg Whites Room temperature
- ½ Cup Granulated Sugar (measure #1) 100 grams
- ¼ Cup Granulated Sugar (measure #2) 50 grams (for whipping egg whites)
- ½ Cup Lime Juice (freshly squeezed) 4 fluid ounces
- 1 Tablespoon Lime Zest (1 - 2 limes)
Pie topping (optional)
- 1 Cup Heavy cream (8 fluid ounces)
- 2 Tablespoons Powdered sugar
Instructions
- Sprinkle the powdered gelatin over cold water. Set aside.
- Separate the eggs by placing the yolks in a heat-proof bowl and the whites in a separate bowl.
- Add ½ cup granulated sugar, lime juice and lime zest in to the bowl with the egg yolks. Whisk until combined.
- Place bowl over a saucepan with simmering water (note: bottom of bowl should not touch the water and water should not be boiling). Heat over the simmering water whisking often. Custard will begin to thicken and will reach 180° F when done.
- Add set gelatin to the bowl and stir until gelatin melts.
- Remove bowl from simmering water and allow custard to cool to room temperature.
- Begin whipping egg whites until they are frothy. Slowly pour ¼ cup of granulated sugar into the bowl while continuing to mix. Whip until egg whites reach medium peaks.
- Gently fold the egg whites into the lime custard until no white streaks remain.
- Pour the filling into the graham crust. Place in refrigerator until set (approximately 2 - 3 hours).
- Decorate as desired (e.g. whipped cream, lime slices, etc...)
Pie topping (optional)
- Whip together heavy cream and powdered sugar until medium peaks are formed. Spread on top of pie or use a pastry bag to pie swirls around the pie's edge.
Video
Notes
- Store the lime chiffon pie in an airtight container and keep refrigerated.
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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