Key Lime Chiffon Pie with Graham Cracker Crust 



  • 3/4 cup lime juice (4-5 very ripe limes) + 1/2 cup water (1 1/4 cup liquid)
  • 2 tsp. zest of lime
  • 1 1/2 Tbsp. (1 1/2 envelopes) unflavored gelatin
  • 1 1/2 cups Baker's sugar
  • 1/2 tsp. salt
  • 6  eggs at room temperature - separated (yolks from whites)
  • 2 Tbsp. chilled unsalted butter
  • 1/2 cup Baker's sugar (for meringue)

Whipped Cream

  • 1 pint pasteurized Heavy Cream
  • 4 Tbsp. Baker's Sugar
  • 1 tsp. vanilla extract

Graham Cracker Crust

  • 1 1/2 cup graham cracker crumbs or chocolate wafers crushed into crumbs
  • 2 Tbsp. Baker's Sugar
  • 2 Tbsp. melted unsalted butter

Temperature: 325 ° F


Graham Cracker Crust:
Mix crumbs, sugar and butter , press into pie dish, all around bottom and up the sides. Bake at 325 degree oven for 10 - 15 minutes until crumbs are brown around the pie crust edge. Remove from oven, cool to room temperature before adding pie filling

Pie Filling:
Thoroughly mix gelatin, sugar and salt in a saucepan. In a bowl lightly beat egg yolks, add lime juice and stir into gelatin/sugar mixture. Let stand for about 1 minute, for gelatin to bloom. Cook over low heat, just until mixture comes to a boil. Remove from heat, stir in 2 Tbsp. unsalted butter and lime zest. Add 1-2 drops of green food coloring. Pour mixture into a bowl and chill, stirring every 10 minutes, until the mixture mounds slightly when poured from a spoon - approx. 1/2 hour - 45 min..
Beat egg whites until soft peaks form, gradually add 1/2 cup sugar. Fold egg whites into lime gelatin mixture.
Make the whipped cream mixture by whipping until thick: 1 pint of Heavy Cream, 4 Tbsp. sugar & 1 tsp. vanilla extract. Fold 1/2 the amount of whipped cream into lime gelatin & whipped egg white filling. Pile into pre-baked pie shell & chill several hours until firm. Top with the remaining whipped cream, garnish with lime zest and serve.