Lime Chiffon Pie made easy with lime Jello, cream cheese, fresh limes & whipped topping. Simple, refreshing cream pie with fantastic lime flavor!
I am a HUGE fan of lime and this simple, light & airy lime pie delivers on flavor for sure! It comes together fast and I love making it a night or two ahead of when I plan to serve it, so that the flavors have time to meld. Hope you like it!!
Ingredients for Easy Lime Pie
Premade crust: You’ll need a 9-inch premade graham cracker crust for convenience.
Filling
Gelatin & water: The filling combines 3 ounces of lime gelatin dissolved in ⅓ cup boiling water, which provides structure and lime flavor.
Cream cheese: Use 8-ounces of softened cream cheese for smoothness and tang.
Extract: 1 tsp vanilla extract enhances the flavors.
Lime: Add 1 TBSP fresh lime juice and 2 tsp lime zest for authentic citrus brightness. You’ll need 2-3 fresh limes total.
Whipped topping: The filling is lightened with 8-ounces of whipped topping, folded gently to keep it airy.
Cream topping: For the topping, whip ½ cup heavy cream with 2 TBSP powdered sugar, and ½ tsp vanilla extract. This creates fresh whipped cream to decorate and add a creamy contrast.
Storage and Make-Ahead Advice for Lime Pie
Store the pie covered in the refrigerator to keep it fresh. Use plastic wrap or an airtight container to prevent the pie from absorbing other odors. The pie will keep well for up to 3 days. After this, the crust may soften and the filling could lose its texture.
You can make the pie a day in advance. Refrigerate it un-topped, then add the whipped cream topping and lime slices just before serving to keep the presentation fresh.
Lime Chiffon Pie can be frozen for up to 2 months when stored properly. It’s important to consider a few things to ensure the best texture after thawing. While the flavor will likely remain intact, the airy, chiffon-like texture might be slightly altered due to the freezing and thawing process. Thaw the pie in the refrigerator overnight to maintain its texture.
Lime Chiffon Pie Recipe
Ingredients
- 1 graham cracker pie crust ~ 9"
Lime Chiffon Filling
- 3 oz lime gelatin
- ⅓ cup boiling water
- 8 oz cream cheese
- 1 tsp vanilla extract
- 1 TBSP fresh lime juice
- 2 tsp lime zest You’ll need 2-3 fresh limes total
- 8 oz whipped topping
Cream Topping
- ½ cup heavy whipping cream
- 2 TBSP powdered sugar
- ½ tsp vanilla
- 8 lime slices halved
Instructions
- In a bowl, dissolve gelatin in the boiling water. Let it sit 10 minutes to cool.
- Whisk in the cream cheese until smooth. Then add the vanilla extract, lime juice, and zest; mix again well.
- Fold in whipped topping, then spoon into the pie crust. Cover and refrigerate for 2-3 hours or until set.
- Whip the heavy cream with an electric mixer until stiff peaks form. Mix in powdered sugar & vanilla extract.
- Transfer to a piping bag with an open star tip. Top the pie with whipped cream rosettes & fresh lime slices, halved. Serve & enjoy!
Notes
Nutrition
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What can be used as a substitute for lime gelatin in the pie filling?
You can substitute lime gelatin with unflavored gelatin combined with more fresh lime juice and zest for natural flavor. Another option is agar-agar, but adjust quantities according to packaging instructions.
How can I ensure the cream cheese mixes smoothly into the gelatin?
Make sure the cream cheese is softened to room temperature before mixing. Whisk the gelatin until it has cooled but not set, then add cream cheese gradually, stirring constantly to avoid lumps.
Is there a recommended chill time for the pie before serving?
Refrigerate the pie for at least 2 to 3 hours to ensure the filling firms up properly. Chilling overnight provides a firmer texture and fuller flavor.
What is an alternative crust option for this recipe?
You can use a prebaked shortcrust or a digestive biscuit crust. Crushed vanilla wafers or even a pretzel crust offer different but compatible textures and flavors.
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Lime Chiffon Pie made with Jello, cream cheese, fresh limes & whipped topping. A light, refreshing lime pie bursting with bright citrus flavor!
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