Lime Chiffon Pie
We’ve been on a citrus kick lately, and I really love how this Lime Chiffon Pie turned out. A chiffon pie is a dessert with a light, airy filling in a pie crust. And this pie is light, airy, and melts in the mouth.
Recently I’ve shared a tried and true Graham cracker pie crust, as well as a simple, tangy lime curd. They’re both great all on their own, but you can also combine them and make this perfect Lime Chiffon Pie.
I can’t help but smile when I take a bite of this pie. It’s light and fun, and feels like a summer day. The Graham cracker crumbs break through the smooth chiffon to give you a delicious biteful every time.
Let’s dive into this incredibly satisfying recipe that’ll make you say, “mmmm”, and feel like you’re on a tropical vacation—without ever leaving your kitchen!
I have so many pies on my blog. Chances are, if you decided not to make this one, there’s another that you may like! Click here for my pie guide from a few years ago. I think I have a few more than that now but it’s a good starting point.
PrintLime Chiffon Pie
A smooth citrus pie filling on a Graham cracker crumb pie crust that lets the ingredients shine in all its simplicity.
Similar to a lemon meringue pie, this Lime Chiffon Pie is an airier version of that. Limes are generally more tart and acidic than lemons, but the airiness from the egg whites really brings out the sweetness of the lime and makes them sing.
Ingredients
Pie-
1 9-inch Graham cracker crust
2/3 cup lime curd
3 tablespoons corn starch (plus 1/4 cup water)
2 large eggs, separated
3/4 cups water
1/4 cup lime juice
Zest of 2 limes
3/4 cups sugar. Divided
4 tablespoons salted butter *see note
½ teaspoon vanilla extract
Garnish-
1 cup fresh whipped cream, for topping
Thin lime slices
Instructions
Mixing-
Combine the corn starch and water together in a small bowl and set aside.
Separate the eggs into two bowls- egg whites in one and yolks in another. Whisk the egg yolks until smooth with a fork or whisk and set aside.
Set a large saucepan over medium heat and add the water, lime juice, lime zest and 1/2 cup of the sugar, and butter. Whisk frequently until boiling.
Spoon some of the hot mixture into the egg yolks and whisk while doing so. Add a few more scoops of the mixture to temper the eggs. Add the egg yolk mixture back to the hot lime mixture and whisk to combine.
Add the cornstarch mixture to the pot and turn the heat to low. Cook until the mixture has thickened.
Add the vanilla and stir. Let cool for 15 minutes.
In the bowl of a stand mixer or a large mixing bowl with a hand mixer, whip the egg whites. Slowly add the remaining 1/4 cup sugar as you whip to stiff peaks.
Add the egg whites to the warm mixture and gently fold together.
Assembly-
Add the cooled lime curd to the bottom of your prepared and cooled pie crust evenly.
Gently add the Lime pie filling on top and smooth. Cover with parchment paper *see note and refrigerate at least 2 hours or overnight.
Before serving, dollop or pipe whipped cream on top and serve with a thin lime slice.
Notes
Step-by-step pictures and Frequently Asked Questions below recipe card.
Frequently Asked Questions – Lime Chiffon Pie
