Some days, it’s just too hot to turn on your oven. Those are the days that scream for this Lime and Coconut Chiffon Pie. With an airy filling made of tart and zesty lime curd and a shiny Swiss meringue and a no-bake crust of graham cracker crumbs and shredded toasted coconut, this pie sets in the freezer and brings a tropical touch to cool down any heatwave.
If you haven’t noticed yet, I have a bit of a thing for citrus curds these days. Last week’s recipe featured a lemon curd and this week it’s all about lime. This lime curd is sharp and tart–it’ll make your mouth pucker if you try a small spoon of it on its own–and it brings the bright citrus flavor that makes this pie taste fresh. Add to it the lightness of the filling thanks to the meringue, and you have a slice that’s absolutely perfect for the lazy-hazy-crazy days of summer.
The timing of this pie isn’t thanks to my lack of desire to turn on the oven. It’s mostly thanks to the fact that when I do try to turn on my oven, it refuses to go past 100°F and starts to emit a bit of a gas smell. After a number of tries to get the thing on the other morning so I could bake a loaf of sourdough, I figured it may be best to just give it a rest and go for, not only a no bake pie, but a pie that can just be tossed in the freezer and removed whenever you want a slice. There’s something about this pie that just screamed icebox to me, and the timing for the oven to die couldn’t have been much better because the insanely hot days had me craving something cold and light.
The crust is super simple–just toss everything into a mixer (or use a wooden spoon to bring it all together), press it into the pie dish, and chill in the freezer. And the filling is nothing more than lime curd, Swiss meringue, and a bit of gelatin for extra precaution in getting the filling to set. Top the pie with a bit of whipped cream for some extra lightness and a touch of extra sweetness.
Thanks to the lime curd, this pie is more zippy than it is sweet. The crust brings a bit of nuttiness and the sweetness factor is just enough rather than too much. It’s absolutely the type of pie you want to treat yourself to after a day in the sun or a day inside with the air-conditioning barely running enough to keep you comfortable. Trust me on this.
| Prep Time | 45 minutes |
| Passive Time | 4-12 hours |
| Servings |
slices
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- 200 grams graham cracker crumbs
- 100 grams shredded coconut sweetened, toasted
- 30 grams light brown sugar
- 156 grams unsalted butter softened
- 1 tsp vanilla extract
- 68 grams granulated sugar
- 125 mL lime juice fresh
- 2 Tbsp lime zest
- 3 egg yolks large eggs, room temp (save whites for meringue)
- 1 egg large, room temperature
- 1 pinch salt
- 4 Tbsp unsalted butter softened
- 1 Tbsp silver rum
- 100 grams egg whites from about 3 large eggs
- 150 grams granulated sugar
- 1 pinch salt
- 280 grams lime curd
- 1 tsp unflavored gelatin powder (bloomed in 1 Tbsp cold water, then 1 Tbsp warm water)
- whipped cream (optional)
Ingredients
Graham Cracker Coconut Crust
Lime Curd
Lime Chiffon Filling
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- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer or wooden spoon, beat together the graham cracker crumbs, toasted coconut, light brown sugar, softened butter, and vanilla. Beat until combined and the mixture can be easily formed.
- Lightly grease a 9" pie dish (about 1-1.5" deep). Firmly and evenly press the crust mixture into the bottom and up the sides of the pie dish. Use a knife to even out the edges. Chill the crust in the freezer until firm.
- Fill a medium pot about halfway with water. Bring to a simmer over medium heat. Place a medium bowl on top being careful so that it doesn't touch the water. Whisk together the granulated sugar, lime juice, lime zest, egg yolks, egg, and salt in the bowl over medium heat. Whisk constantly for 12-15 minutes until the curd begins to foam and then thicken. Once thickened, remove the bowl from the heat and stir in the butter a little at a time until shiny. Stir in the rum. Pass the curd through a sieve to make sure none of the egg scrambled. Transfer to a bowl and cover with plastic wrap so that the wrap touches the surface of the curd to prevent a skin from forming and place in the refrigerator. Chill while you make the meringue.
- Fill a large pot about halfway with water. Bring to a simmer over medium heat. Place a large bowl, or the bowl of a stand mixer, on top of the pot being careful so that the water doesn't touch the bottom of the bowl. In the bowl, whisk together the egg whites, sugar, and salt. Whisk constantly until the sugar and egg whites begin to foam and turn white and a candy thermometer reads 180°F*.
- Immediately move the bowl to the stand mixer. Using the whisk attachment, whisk on high until the bowl begins to cool and the meringue is glossy and forms stiff peaks.
- Once the meringue has reached stiff peaks. Fold half of the meringue into the lime curd. Pour mixed meringue and curd back into the mixing bowl with the other half of the meringue. Continue to gently fold until combined. Set aside.
- Dissolve the gelatin powder in of cold water, allow to sit for 5 minutes. Stir in the warm water and mix until completely dissolved and combined. Add the gelatin to filling and gently stir until fully incorporated. Pour the filling into the chilled crust and freeze 4 hours. Cover with foil and continue to freeze overnight. If desired, top with whipped cream before serving.
*Cooking the meringue to 180°F before whipping it to stiff peaks, this will help ensure the meringue is safe to eat without baking.