Lime Chiffon Pie
This lovely, fluffy pie packs a big citrus punch, and is just as perfect in the middle of winter as it is on a hot summer day!
The recipe comes from The Beta Sigma Phi International Holiday Cookbook from 1971, and is listed under the recipes for St. Patrick’s Day.
PrintLime Chiffon Pie
This light pie is fluffy, citrus-y and refreshing!
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 0 hours
- Yield: 8 slices
- Category: Pies
- Method: Stovetop
- Cuisine: Dessert
Ingredients
4 eggs, separated (or 4 egg yolks and an equivalent amount of pasteurized egg whites from a carton)
1 cup granulated sugar
1/2 cup fresh lime juice
1/2 teaspoon salt
Green Food Coloring–just a few drops
1 Tablespoon unflavored gelatin
1/4 cup cold water
1 cup heavy cream, whipped
1 baked pastry shell
Instructions
Combine the egg yolks, 1/2 cup sugar, lime juice, and salt and cook in a double boiler, or a heat-proof bowl over simmering water, until thick, stirring constantly.
Add the food coloring.
Soften the gelatin in cold water and add to the hot mixture. Stir until the gelatin dissolves.
Cool until partially set.
Beat the remaining 1/2 cup of sugar into stiffly beaten egg whites, and fold into the cooled mixture, along with the whipped cream.
Pour the mixture into your pastry shell, and chill until firm.
Serve with additional whipped cream, if desired.
