Yummy! Light and fresh. Do use fresh lime juice if you can and include the lime rind for a tangy taste.

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Lime Chiffon Pie

Joan Donogh
Unbaked cream pie flavored with lime juice.
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8


  • 1 1/4 cups graham wafer crumbs
  • 1 tablespoon sugar
  • 1/4 cup melted butter
  • 3 eggs separated
  • 1 can sweetened condensed milk Eagle Brand, 300ml
  • 1/2 cup lime juice fresh or bottled
  • 1 teaspoon grated lime rind optional
  • 1/4 teaspoon cream of tartar
  • 1 cup whipping cream
  • 1 tablespoon sugar


  • Mix graham wafer crumbs, sugar and melted butter together. Spread in the bottom and up the sides of a 9 inch pie plate. Refrigerate.
  • In a large bowl with electric mixer beat egg yolks until thick and lemon coloured. Continue to beat while gradually adding sweetened condensed milk. Add lime juice and rind and beat well.
  • In another bowl, beat egg whites with cream of tartar until soft peaks form. Fold into the lime mixture. Spoon into the crumb crust. Refrigerate at least 5 hours, or overnight.
  • Just before serving, whip the cream until it starts to thicken. Add the sugar and continue to beat until stiff. Top the pie with whipped cream.



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