Tuesday, March 20, 2012

Recipe: Lime Chiffon Pie

Spring is in the air!  I love spring... fresh air, chirpy birds, and no more winter jackets!  It also means lighter tasting desserts.   One of my favourite spring/summer desserts is Lime Chiffon Pie.  I found this recipe for a lime chiffon pie a couple of years ago on the Kraft Canada website and I still love it.   I modified the recipe by adding the zest and juice of 1 whole lime.

I made the pie yesterday when the kids were sleeping.   Thank you kids!

2/3 cup boiling water
1 pkg. (0.3 oz.) JELL-O Lime Flavor Sugar Free Gelatin
Ice cubes
1/2 cup cold water
2 cups thawed COOL WHIP FREE Whipped Topping
lime zest from 1 lime
lime juice from 1 lime
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.) or a tart shell

ADD boiling water to gelatin mix in large bowl; stir with whisk 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is melted.
STIR in COOL WHIP, zest and juice. Refrigerate 15 to 20 min. or until mixture is very thick and will mound. Spoon into crust.
REFRIGERATE 4 hours or until firm.

This is what it looks like when you pour it into the pie shell.  It looks exactly the same after its been refrigerated.

Happy Eating!


  1. mmm Jell-o! I am so glad to have found someone else who sees it as an essential kitchen item and so glad you posted this recipe must try to find time to make one, it looks so yummy.

    1. I still see Jell-O as an essential kitchen item. It's fun and easy!