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Tangy, ultra creamy Lime Chiffon Pie with a baked cookie crust and no gelatin. A cross between no-bake cheesecake and chiffon pie, it features full-fat cream cheese, whipped heavy cream, lime juice, and zest for a bright, fresh flavor.

Ingredients

Scale
  • 250g or 2 cups cookies (digestives, graham crackers, or golden Oreos with cream removed)
  • 80g or 6 tablespoons or 1/3 cup unsalted or salted butter, melted
  • 226g or 1 brick full fat cream cheese
  • Zest of 4–5 limes
  • 100g or 1/2 cup granulated sugar
  • 35g or 1/4 cup powdered sugar (preferably tapioca starch-based, sifted)
  • 60g or 1/4 cup lime juice (add more for stronger taste)
  • 480g or 2 cups heavy cream (chilled)
  • 1 tsp pure vanilla extract (vanilla bean paste or scraped vanilla bean recommended)
  • 1/4 tsp fine sea salt
  • Green food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper, secure with clips. Optional: Use 8 or 9-inch square pan with overlapping parchment sheets.
  2. In a food processor, grind cookies into fine crumbs. Add melted butter and pulse until mixture resembles wet sand, with crumbs coated.
  3. Press crumb mixture firmly onto the bottom and slightly up the sides of the prepared pan. For square pan, press only on the bottom in an even layer.
  4. Bake crust for about 10 minutes. Let cool completely at room temperature.
  5. Wipe out food processor bowl and blades clean.
  6. Add cream cheese, lime zest, and granulated sugar to the food processor. Process for 2 minutes until smooth and lump-free, scraping sides if needed.
  7. Add lime juice, powdered sugar, vanilla extract, and sea salt. Process about 1 minute until well mixed, scraping sides as needed.
  8. Add chilled heavy cream and pulse on high speed until mixture thickens to whipped cream consistency, about 3 to 7 minutes. Add green food coloring, if desired, while whipping.
  9. Pour filling into cooled crust. Refrigerate at least 4 hours or preferably overnight to set firmly.
  10. Serve chilled. Store leftovers tightly wrapped in the refrigerator.

Notes

Use digestive cookies or graham crackers with no cinnamon; if using sandwich cookies, remove cream filling and reduce butter to avoid sogginess., Full-fat cream cheese and heavy cream are essential for firmness and texture; dairy-free alternatives should be firm and not runny., Powdered sugar made with tapioca starch is preferred for smooth mouthfeel; sift before use., Whip heavy cream in a food processor for a more stable filling that holds shape longer., Zest limes before juicing to avoid washing away zest flavor., Use real vanilla bean paste or scraped beans for best flavor and visual appeal., Optional toppings: homemade lime curd (about 1/2 cup) or macerated strawberries (1 lb strawberries sliced, tossed with 1 tbsp sugar and juice of 1/2 lemon, rested 1 hour)., Alternative pans: springform pan works well; use muffin pans with liners for individual servings., Storage: keep chilled and covered; best within 3-4 days to maintain whipped cream texture., Avoid freezing assembled pie as whipped texture and crust can degrade; freeze crust separately up to one month if desired.

Nutrition

Find it online: https://gingerbaking.com/lime-chiffon-pie/