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No Bake Lemon-Lime Chiffon Pie

No Bake Lemon-Lime Chiffon Pie

  • Prep

    15 m
  • Ready In

    2 h 15 m
Patti'sPantry

Patti'sPantry

Enjoy this light, airy, non-filling chilled pie as a great dessert after a barbecue.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Pour the boiling water into a small bowl, and stir in the gelatin until dissolved. Set aside.
  2. Beat the evaporated milk in a mixer bowl until stiff. Add the lemon juice and sugar; continue beating. Stir in the gelatin mixture and blend thoroughly. Chill for 1 hour.
  3. Pour filling into the crusts. Chill until firm, about 1 hour, or overnight.
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Reviews

RNSfromSC
39

RNSfromSC

8/24/2008

I have looked for this recipe in the past, but could not remember the name of it until now. Growing up, my best friend's mom made this often for us. It is delicious and easy! She used all different flavors of gelatin. I remember that strawberry and orange were especially good. Yum !!...can't wait to make this !!!

Deviant~Gemini
36

Deviant~Gemini

3/17/2008

This is a great recipe. I cut the amount of sugar to 1/2 cup and didn't miss it at all. In fact, next time I make this, I will only use 1/4 of a cup because it was still quite sweet. I also added a bit of cinnamon and ginger to the crust for a little flavour. So easy and definately a crowd pleaser.

Momi
29

Momi

6/3/2008

Yum, delicious and easy. Following the advice of the previous review, I also used half the sugar, and the sweetness was just right. I opted to use fresh lime juice (the juice of one lime). I didn't know you could beat evaporated milk stiff, so it was a new experience for me. I'm going to make this recipe for my daughter's class when she shares the book "Pickle Chiffon Pie". Thanks, Patti!

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