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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lime Chiffon Pie

Makes: 8 servings
Chill 4 hrs  or until firm
Lime Chiffon Pie
  • What You Need
  • 2/3  cup  boiling water
  • 1 0.3 ounce package  JELL-O Lime Flavor Sugar Free Gelatin
  • 2  Ice cubes
  • 1/2  cup  cold water
  • 2  cups  thawed COOL WHIP FREE Whipped Topping
  • 1 1/2  teaspoons  lime zest
  • 2  tablespoons  lime juice
  • 1 6  ounce package  ready-to-use reduced-fat graham cracker crumb crust
Directions Make It:

1. ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until ice is melted.

2. WHISK in COOL WHIP, zest and juice. Refrigerate 15 min. or until mixture is thick enough to mound. Spoon into crust.

3. REFRIGERATE 4 hours or until firm.


From the Test KitchenMakeover - How We Did It
  • We've taken a classic pie and given it a makeover. We omitted the eggs and condensed milk to give this pie a fluffier texture. The tart lime filling is made with JELL-O Lime Flavor Sugar Free Gelatin, COOL WHIP FREE Whipped Topping and fresh lime zest and juice. These small changes result in a savings of 170 calories and 7.5 grams of fat per serving.
Special Extra
  • Garnish with thin lime wedges and/or additional lime zest.
Lemon Chiffon Pie
  • Prepare as directed, using JELL-O Lemon Flavor Sugar Free Gelatin, lemon zest and lemon juice.

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