No-Bake Lime Chiffon Pie

Get the kids involved in cooking with a fuss-free dessert that keeps the kitchen cool.

BettyCrockerRecipe by BettyCrocker

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1

20 minutes

2 hours 20 minutes

8 servings



Recipe
Recipe
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Nutrition
Tips &
Techniques

Recipe Versions

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Nutrition Info

  • 1 Serving
  • 230
  • 8g
    (Saturated Fat 2 1/2g, Trans Fat 2g)
  • 0mg
  • 105mg
  • 37g
    (Dietary Fiber 0g, Sugars 27g)
  • 3g
  • Percent Daily Value*
  • 0%
  • 4%
  • 6%
  • 0%
  • Exchanges
  • 1 1/2
  • 2
  • 1/2
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Kitchen Tips

    To keep this pie picture-perfect, use the plastic cover that came with the crust as a protective cover; just turn it upside down over the pie.

  • You can store this creamy pie for up to a week in the refrigerator.

Ingredients

  • 1/3  cup lime juice
  • 1  envelope unflavored gelatin (2 teaspoons)
  • 1  teaspoon grated lime peel
  • 1/2  cup fat-free sweetened condensed milk (from 14-oz can)
  • 2  drops green food color, if desired
  • 1  drop yellow food color, if desired
  • 4  cups frozen (thawed) fat-free whipped topping (from 12-oz container)
  • 1  graham cracker crumb crust (6 oz)
  • 2  thin lime slices, cut into quarters, if desired

Directions

  1. 1In 1-quart saucepan, place lime juice; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly. Stir in lime peel.
  2. 2In medium bowl, mix condensed milk and food colors. Stir in lime juice mixture. Using rubber spatula, fold in all but 1/4 cup of the whipped topping. Spread in pie crust, smoothing top. Cover; refrigerate at least 2 hours or until firm.
  3. 3Before serving, garnish pie with remaining 1/4 cup whipped topping and lime slices.

Categories: Course, Desserts, Pies

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Big stuff
Big stuff said:

This look so good I got to try it!

8/22/2012 1:15:38 PM
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