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Lime Chiffon Pie

Tangy, utterly creamy and easy lime chiffon pie. This no bake dessert is a hybrid between a cream pie and a no-bake cheesecake.
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Servings 1 8" pie

Ingredients

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 limes
  • 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

Instructions

Make and bake the crust

  • Preheat the oven to 350 F. Grease an 8” round cake pan and press a sheet of parchment paper into it, it’s ok if it wrinkles on the sides. Use some metal clips to hold the parchment in place. Alternatively, line an 8 or 9” square pan with two overlapping sheets of parchment paper.
  • In a food processor, grind the cookies until they are fine crumbs. Add the melted butter and process until the crumbs are like wet sand.
  • Press the crumbs in the bottom of and up the sides of the prepared pan. It’s ok if you can’t get much up the sides, do your best. If you are using a square pan, pressing the crumbs into one layer on the bottom is fine.
  • Bake the crust for 10 minutes then let cool on the counter.

Make the filling

  • Wipe the bowl and blades of the food processor completely clean of any crumbs. Put the cream cheese, lime zest and granulated sugar in and process for a minute or two until you can’t see any lumps of cream cheese. Scrape down the bowl if you see clumps of cream cheese on the sides and process to just combine.
  • Pour in the lime juice, powdered sugar, vanilla and salt and process for 1 minute. Scrape down the bowl.
  • Now add the heavy cream and process on high until the mix has thickened to the texture of whipped cream, depending on the fat content of your heavy cream and the strength of your food processor this can take 3-7 minutes. You can add a drop of green food dye while it’s mixing to alter the color.
  • Pour into the cooled shell and set in the fridge for a couple of hours or overnight to chill.
  • Serve cold and store leftovers in the fridge.

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