Easy Lemon Chiffon Pie

Easy Lemon Chiffon Pie

14 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    3 h 30 m
Recipe by  SHECOOKS2

“This pie is too easy and so luscious! You can substitute any flavor of gelatin that you prefer!!”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. In a medium bowl, mix gelatin in boiling water; stir to dissolve. Allow gelatin to cool to room temperature.
  2. In a separate bowl, beat gelatin mixture into whipped topping. Pour into graham cracker crust. Cover and refrigerate for 3 hours or until firm.

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Reviews (14)

Rate This Recipe


This recipe is awesome. The part I like about it best is that I was easily able to convert it to a low carb version for my diabetic father by substituting the whipped topping with lite cool whip and the gelatin with sugar-free jello... and better yet, it still tastes good and is very satisfying! I'll definitely be sharing this with others!



I came across a similar recipe. After you dissolve the jello, whip in an 8 oz. pkg. of cream chease (take awhile to become creamy). Then add the cool whip. This is very creamy and smooth.



This recipe is definitely easy and I like that you can make it with sugar-free Jell-o. However, the texture is exactly what you'd expect jello-o and cool whip to be. Also, the lemon flavor is not that strong. To make this recipe a little more appealing I added 1 tsp lemon zest, the juice of 1 lemon & 1 package of cream cheese. This gives it a smoother texture and the little extra lemon kick it lacked.

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Amount Per Serving (8 total)

  • Calories
  • 257 cal
  • 13%
  • Fat
  • 13.6 g
  • 21%
  • Carbs
  • 32.6 g
  • 11%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 214 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Lemon Pie I


next recipe:

Easy Lemon Pie