Lime Chiffon Pie

Tips-1)The reason for beating the egg whites first is that the beaters do not have to be washed when used in this order.2)Garnish with a thin slice of lime and a sprinkling of grated lime rind or with chocolate leave and marzipan roses. Coconut Crust-1)Cut 1/3 cup butter into 1 cup flour.2)Add 1/2 cup toasted coconut with 3 tbsp.milk.3)Roll out and bake at 400`f for 8 minutes.

Yield: 1 serving
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  • 2 cup(s) graham cracker crumbs
  • 3 tablespoon(s) butter or margarine (melted)
  • 1 envelope(s) gelatin
  • 1/4 cup(s) water
  • 1/2 cup(s) sugar
  • 1/2 cup(s) fresly squeezed lime juice (plus 2 tbsp.)
  • 2 teaspoon(s) lime rind (grated)
  • 4 eggs (separated)
  • 1/2 cup(s) sugar


  1. 1)Blend the cracker crumbs with the butter.2)Press into a 10-inch pie plate.3)Bake at 375`f for 8 to 10 minutes.4)Set aside.5)Dissolve the gelatin in the 1/4 cup water.6)In saucepan,combine the sugar,lime juice,and rind.7)Bring to a boil,stirring until the sugar is dissolved.8)Reduce the heat.9)Add the gelatin,stirring until dissolved.10)Remove from heat.11)Beat egg whites until they form soft peaks.12)Add the additional 1/2 cup sugar,slowly,until stiff but not dry.13)Beat egg yolks.14)Slowly pour lime mixture into the beaten egg yolks,stirring constantly.15)Cool quickly in freezer or a bowl of ice,until slightly thickened.16)Fold in the egg whites.17)Pour into crust.18)Chill for about 3 hours or until firm.
March 2013

This recipe is a personal recipe added by becy420 and has not been tested or endorsed by MyRecipes.

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