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No-Bake Lime Chiffon Pie


Rate this recipe 2.7/5 (20 Votes)


  • 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


Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 120mins
Cost Average budget


Step 1

1. In 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.

Step 2

2. In 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.

Step 3

3. Before serving, garnish pie with remaining 1/4 cup whipped topping and lime slices.


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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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No-Bake Lime Chiffon Pie No Fail Pecan Pie