Lime and Coconut Chiffon Pie
Tart and tangy, this Lime and Coconut Chiffon Pie is tropical and cooling for those hot summer days. No baking necessary, this pie just needs time in the freezer before it’s ready to slice. It’s airy, light, and refreshing with all the kick of citrus needed to beat the heat. Yields: 1 x 9″ pie (about 10-12 slices)
Servings Prep Time
10-12slices 45minutes
Passive Time
4-12hours
Servings Prep Time
10-12slices 45minutes
Passive Time
4-12hours
Ingredients
Graham Cracker Coconut Crust
Lime Curd
Lime Chiffon Filling
Instructions
Graham Cracker Coconut Crust
  1. 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.
  2. 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.
Lime Curd
  1. 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.
Lime Chiffon Filling
  1. 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*.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

*Cooking the meringue to 180°F before whipping it to stiff peaks, this will help ensure the meringue is safe to eat without baking.

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