Ingredients for Lime Chiffon Pie
- 1 cup boiling water
- Lime Jell O Gelatin
- 1/2 cup cold water
- Lime Zest
- 1/2 cup fresh lime juice
- Cool Whip
- Graham Cracker Crust
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How to Make Lime Chiffon Pie
- In a large bowl, bloom 1 package (3 oz) of lime gelatin with 1 cup of boiling water. Stir vigorously for at least 2 minutes until completely dissolved.
- Add 1 cup of ice to 1/2 cup of cold water. Stir until the ice is completely melted.
- Add the melted ice water to the dissolved gelatin. Stir until fully combined. Then, stir in 1/2 cup of fresh lime juice and the zest of 1 lime.
- Gently fold in 2 cups of whipped cream or Cool Whip.
- Use a wire whisk to blend everything until smooth and well combined.
- Refrigerate for 15-20 minutes, or until the mixture thickens significantly and mounds slightly when spooned.
- Pour the thickened filling into your prepared pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Store in the refrigerator until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
86g
Fat
25g
Carbs
9g
