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Lime Chiffon Pie

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Serves One pie, 4-6 servings | Prep Time | Cook Time

Why I Love This Recipe

*This is a no-bake pie that uses raw eggs*

Ingredients You'll Need

Graham cracker crust:
2 cups graham cracker crumbs
3 Tablespoons melted butter or margarine


Coconut crust:
1/3 cup butter
1 cup flour
1/2 cup toasted coconut
3 T. milk

1 envelope gelatin
1/4 cup water
1/2 cup sugar
1/2 cup plus 2 T. freshly squeezed lime juice
2 teaspoons grated lime peel
4 eggs, seperated
1/2 cup sugar


To make graham cracker crust:

1. Blend cracker crumbs with butter. Press into 10-inch pie plate. Bake at 375 degrees (F) for 8 to 10 minutes. Set aside.

To make coconut crust:

2. Cut butter into flour. Add toasted coconut with milk. Roll out, press into pie plate and bake at 400 degrees (F) for 8 minutes.


1. Dissolve gelatin in the 1/4 cup water.

2. In saucepan, combine cugar, lime juice and grated peel. Bring to a boil, stirring until sugar is dissolved. Reduce heat. Add gelatin and stir until dissolved. Remove from heat.

3. Beat egg whites until the form soft peaks. Add additional 1/2 cup sugar, slowly, until stiff but not dry.

4. Beat egg yolks. Slowly pour lime mixture into the beaten egg yolks, stirring constantly. Cool quickly in freezer or bowl of ice, until slightly thickened.

5. Fold in egg whites. Pour into crust. Chill for about 3 hours or until firm

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