Strawberry Lime Pie
Submitted by bre3x
A fluffy chiffon pie with tangy limeade, diced fresh strawberries, and whipped cream folded into a gelatin base. Set in a baked pie shell and tinted a dreamy pale green.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
2 hrsStrawberry and lime is an underrated duo that deserves more attention.
This chiffon pie starts with frozen limeade concentrate melted with sugar, then set with unflavored gelatin. Once it reaches that syrupy, almost-set stage, diced strawberries, lime zest, and whipped cream get folded in for a mousse-like filling that’s simultaneously tangy and sweet.
A touch of green food coloring gives the filling a soft, minty hue that contrasts beautifully with the red strawberry pieces and the golden baked crust.
Chill it for a couple of hours and you’ve got a pie that’s refreshing enough for a summer cookout but pretty enough for a spring bridal shower.
Kitchen Tips
- Wait until the gelatin mixture is syrupy (not liquid, not set) before folding in the cream and berries
- Whip the cream to stiff peaks so the filling holds its shape when sliced
- Garnish with sliced strawberries and a few lime zest curls right before serving
- Skip the food coloring if you prefer a more natural look; the filling will be a soft pink instead
Ingredients
Directions
Bake pie shell.
Soften gelatin in ½ cup cold water.
Combine limeade concentrate, sugar, and ¾ cold water in small saucepan; cook over low heat, stirring constantly, until concentrates melts and sugar dissolves.
Add gelatin; stir until dissolved.
Chill until syrupy.
Stir in lime rind and strawberries. Fold in whipped cream until blended; tint pale green with food coloring.
Chill until mixture mounds when dropped from a spoon.
Place in pie shell; chill 2 to 3 hours until firm.
Garnish with additional sliced strawberries.
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