No-Bake Lime Chiffon Pie

No-Bake Lime Chiffon Pie

Get the kids involved in cooking with a fuss-free dessert that keeps the kitchen cool.

Prep Time

20

Minutes

Total Time

2:20

Hrs:Mins

Makes

8

servings

1/3
cup lime juice
1
envelope unflavored gelatin (2 teaspoons)
1
teaspoon grated lime peel
1/2
cup fat-free sweetened condensed milk (from 14-oz can)
2
drops green food color, if desired
1
drop yellow food color, if desired
4
cups frozen (thawed) fat-free whipped topping (from 12-oz container)
1
graham cracker crumb crust (6 oz)
2
thin lime slices, cut into quarters, if desired
  1. In 1-quart saucepan, place lime juice; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly. Stir in lime peel.
  2. In medium bowl, mix condensed milk and food colors. Stir in lime juice mixture. Using rubber spatula, fold in all but 1/4 cup of the whipped topping. Spread in pie crust, smoothing top. Cover; refrigerate at least 2 hours or until firm.
  3. Before serving, garnish pie with remaining 1/4 cup whipped topping and lime slices.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
To keep this pie picture-perfect, use the plastic cover that came with the crust as a protective cover; just turn it upside down over the pie.
You can store this creamy pie for up to a week in the refrigerator.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 2g),
  • Cholesterol 0mg;
  • Sodium 105mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 0g,
    • Sugars 27g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.