Create delicious memories with this classic lemon Chiffon Pie that will be a hit at any gathering.
I remember my beloved grandfather ordering his favorite dessert when I was young—lemon meringue pie. To this day, any type of lemon dessert brings back fond memories. This lemon chiffon pie, in particular, is one of my favorites, as it features a sweet, creamy citrus filling with just the right amount of tartness.
Chiffon pies are creamy desserts with an egg custard base. Unflavored gelatin helps to solidify the filling, giving it a light-as-air texture. This pie features a crunchy graham cracker crust, which provides a delicious contrast to the velvety lemon custard. Because this pie includes both lemon zest and juice, every bite is incredibly bright and deliciously tangy.
Just remember to be careful when zesting your citrus. You only want the top, colorful layer of the rind, not the white pith below, which is bitter. My best tip when making this pie is to use a microplane for zesting, as the bigger holes on a cheese grater often take off the pith with the rind. Also, be sure to zest the lemons before juicing them (…ask me how I know!).
Is Chiffon Pie Healthy?
I wish I could tell you that this dessert is ultra-healthy, but it’s not the best option if you’re trying to watch your calories. It’s high in sugar and therefore best enjoyed in moderation. If you’d like to increase the nutrients of this chiffon pie, serve a smaller slice of it alongside a generous helping of fresh berries. That way, you get the best of both worlds—a little bit of pie and a whole lot of fruit!
Unlike some custard-based pies that feature butter, this one is dairy-free (apart from the optional whipped cream topping). And since there are a variety of dairy-free whipped creams available today, it should be easy to find a plant-based substitute if you’d prefer. Just make sure to also use a dairy-free graham cracker crust.
Try Other Citrus Fruits For A Unique Twist On Chiffon Pie
Although lemon is the gold standard for chiffon pies, that doesn’t mean you can’t add a unique twist. You can make chiffon pies using Meyer lemons, limes, Key limes, oranges, and tangerines. (Side note: An orange chiffon pie with a chocolate graham cracker crust tastes amazing.) Limes and Key limes may require a little more sugar to balance their tartness. If the finished pie turns out a bit too tart, just top it with extra whipped cream. Problem solved!
FAQs & Tips
You can prepare a chiffon pie in advance or keep any leftovers. It will stay fresh for up to 4 days when refrigerated in an airtight container or covered tightly with plastic wrap. If making in advance, add the whipped cream when serving, not ahead of time. Chiffon pies do not freeze well, so enjoy it within a few days.
One thing that makes this pie great is the ability to adjust it for gluten-free diners. Most grocery stores offer gluten-free graham cracker pie crusts alongside traditional ones. You can also make your own Gluten-Free Graham Cracker Crust. Either way, the pie will still be delicious.
Yes! One of my favorite things is to take pie fillings like this and spoon them in ramekins or parfait glasses. You can then layer the filling and whipped cream with sliced strawberries or other fruit. Eliminating the pie crust not only reduces calories, it also creates a lighter dessert alternative that is downright delicious.
Serving Suggestions
Pies make a great addition to the dessert table at cookouts, potlucks, and parties. I love a good creamy pie, and this one is right up there at the top of the list. Some of my other favorite cream pies are Banana Cream Pie, Key Lime Pie, and Coconut Cream Pie. Although they are the perfect spring or summer treats, you can enjoy them any time of the year.
A slice of this pie would also go great with an Iced Latte or Strawberry Açai Refresher to wash it down. And if you love berries with your pie, I highly recommend serving some Roasted Strawberries alongside your chiffon pie.
Chiffon Pie
Ingredients
- 1 package unflavored gelatin 0.25 ounce
- 4 1/2 tablespoons cold water
- 1 cup granulated sugar divided
- 4 large eggs separated
- 1/2 cup fresh lemon juice
- 1/4 teaspoon salt
- 1 1/2 teaspoons lemon zest
- 1 9-inch prepared graham cracker crust
- Whipped cream for garnish (optional)
Instructions
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Place the gelatin in cold water and allow it to sit for a few minutes to soften.
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Using a whisk, mix 1/2 cup of sugar, the egg yolks, lemon juice, and salt until it is thoroughly combined with no lumps.
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Cook the mixture in a double boiler, stirring until it thickens to custard-like consistency. Stir in lemon zest and softened gelatin until combined; let it thicken and cool for about 15 minutes.
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Place the egg whites in a metal, glass, or ceramic bowl and whip until foamy. Add the remaining 1/2 cup of sugar a little bit at a time and continue mixing until the mixture reaches soft peaks. Carefully fold the whipped egg whites into the custard.
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Pour filling into pie shell and chill for at least 2 hours. Use whipped cream as a garnish if preferred.
Nutrition
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