Lime Chiffon Pie

Yummy! Light and fresh. Do use fresh lime juice if you can and include the lime rind for a tangy taste.

Lime Chiffon Pie
Prep time
Total time
Unbaked cream pie flavored with lime juice.
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 1¼ cups graham wafer crumbs
  • 1 tablespoon sugar
  • ¼ cup melted butter
  • 3 eggs, separated
  • 1 can sweetened condensed milk (Eagle Brand, 300ml)
  • ½ cup lime juice (fresh or bottled)
  • 1 teaspoon grated lime rind (optional)
  • ¼ teaspoon cream of tartar
  • 1 cup whipping cream
  • 1 tablespoon sugar
  1. Mix graham wafer crumbs, sugar and melted butter together. Spread in the bottom and up the sides of a 9 inch pie plate. Refrigerate.
  2. In a large bowl with electric mixer beat egg yolks until thick and lemon coloured. Continue to beat while gradually adding sweetened condensed milk. Add lime juice and rind and beat well.
  3. In another bowl, beat egg whites with cream of tartar until soft peaks form. Fold into the lime mixture. Spoon into the crumb crust. Refrigerate at least 5 hours, or overnight.
  4. Just before serving, whip the cream until it starts to thicken. Add the sugar and continue to beat until stiff. Top the pie with whipped cream.


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