Lime Chiffon Pie Recipe

Creamy, tangy lime chiffon pie. This easy no-bake dessert combines cream pie and cheesecake. Fresh lime zest and juice flavor the filling.

Crust – 250g or 2 cups cookies digestives, graham crackers or golden oreos with cream removed – 80g or 6 tablespoons or ⅓ cup unsalted or salted butter melted Filling – 226g or 1 brick full fat cream cheese – Zest of 4-5 lime – 100g or ½ cup granulated sugar – 35g or ¼ cup powdered sugar – 60g or ¼ cup lime juice use more if you like a stronger, sharper taste – 480g or 2 cups heavy cream – 1 tsp pure vanilla extract – ¼ tsp fine sea salt – Green food coloring optional




Heat oven to 350 F. Grease an 8-inch round cake pan and press parchment paper into it, allowing wrinkles. Use metal clips to secure parchment.  

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STEP  1 .

Two overlapping parchment papers can line an 8- or 9-inch square pan. Process cookies into fine crumbs in a food processor. Mix in melted butter until crumbs resemble wet sand. 

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Spread crumbs on pan sides and bottom. Maybe not much, climb sides. Press crumbs into a square pan's bottom. After baking for 10 minutes, cool the crust on the counter.

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Clean the food processor's bowl and blades by wiping them down with soapy water. Add the sugar, lime zest, and cream cheese.

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Blend for one to two minutes, or until there are no more soft cream cheese chunks. If you need to, scrape down the bowl and do it again.  

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Put in the vanilla, salt, powdered sugar, and lime juice. Process for one minute. Clean out the bowl. Add the heavy cream now and process on high until the mixture gets thick like whipped cream.  

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Adding a drop of green food dye while running changes the color.  Pour into the chilled shell and refrigerate for several hours. Cold is best.

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-520Calories -26gFat -67gCarbs -6gProtein 

See Also

Lucky Charms Ice Cream Recipe