Keeping Cool with Chiffon

Written by Jenny – 

Key Lime Chiffon Pie Recipe

Summer is finally here and we have the temperatures to prove it! It’s time to turn the oven off for a while and focus on “cool” desserts to adorn the table with. For me, one of my favorite “cool” colors to both wear and eat is lime. I like lime in any form: cookies, zest, marinades, beverages (cheers!), sorbet, cheesecakes and well, yes, pies! Chiffon, as in Key Lime Chiffon Pie, is my new best friend.

Like Natalie, I like desserts this time of the year to be super and easy. Our Carnation Key Lime Pie Kit has everything you need to make the Chiffon Pie below, with the exception of butter, water and a pie plate. Once the lime filling and whipped topping are made separately, you fold them gently together to make a light, airy pie filling and then spoon into the graham cracker crust. After the recipe below, check out the tasty mini cup variation that I made in the kitchen today.

One thing that does make me a little sad… Chiffon, in the shape of a pie or mini cups will not be around for long. I better partake before it is too late!

Key Lime Chiffon Pie

Ingredients for 8 servings:

Directions:

GRAHAM CRACKER CRUST
MELT butter in medium microwave-safe bowl. Mix in Crust Mix until well blended. Reserve 1 tablespoon of crust-butter mixture for decoration. Lightly press crust mixture up the side and onto bottom of 9″ pie plate.

KEY LIME CHIFFON FILLING
ADD Filling Mix, 1 1/4 cups CARNATION® Evaporated Milk and 2/3 cup water to large mixer bowl. Mix on LOW speed for 30 seconds. Scrape bowl. Continue mixing on MEDIUM-HIGH speed until thickened, about 3 minutes. Set aside.

ADD Topping Mix, remaining 1/4 cup CARNATION® Evaporated Milk and 1/2 cup water to small, dry mixer bowl. Mix on LOW speed for 30 seconds. Scrape bowl. Continue mixing on MEDIUM-HIGH speed, about 2 1/2 minutes. Whipped Topping will thicken and hold peaks.

FOLD whipped topping into Key lime filling until mixture is blended. Spoon into Graham Cracker Crust. Sprinkle with reserved crust-butter mixture.

REFRIGERATE for 3 hours or until firm.

TIP:
For easier cutting and slice serving, carefully dip pie plate in very warm water for 30 seconds.

Key Lime Chiffon Pie Recipe

To make these mini cups, I used 30, 2-ounce plastic cups that I found a party-supply store. The graham cracker crust and key lime chiffon filling were prepared as stated above. Don’t forget to save 2 tablespoons of the crust-butter mixture for sprinkling on top! A heaping measuring teaspoon of crust mixture was put into each cup, followed by about 2 tablespoons of chiffon filling and a sprinkling of the reserved crust-butter mixture. Refrigerate for at least 30 minutes. These will disappear fast!

Related Recipes:

Frozen Key Lime Pie Pops Recipe Lemon Cheesecake Bars Recipe
Frozen Key Lime Pops Lemon Cheesecake Bars

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