Lime Chiffon Mini Pies

These delightful tarts offer a burst of citrus freshness that's welcome after a big holiday meal. When you start with purchased pie shells, they come together quickly.

Lime Chiffon Mini Pies
Servings: 12 Yield: 12 mini pies Prep 10 mins Cook 5 mins Chill 2 hrs


  • 1 teaspoon freshly grated lime zest
  • 1/4 cup fresh-squeezed lime juice (from 2 large limes)
  • 2 tablespoons lime-flavored gelatin
  • 1 14 ounce can sweetened condensed milk
  • 1 cup heavy cream
  • 2 4 ounce packages mini graham crusts (6 per package)
  • Additional whipped cream and lim zest for garnish (optional)

Make It

1. Combine lime zest, juice, gelatin and 1/4 cup cold water in a small saucepan. Heat over medium heat until gelatin is dissolved, stirring, about 3 minutes. Pour into a large bowl and let cool about 10 minutes.

2. Pour heavy cream into a second large bowl. Beat with an electric mixer until medium-stiff peaks are formed. Whisk by hand to stiff peaks.

3. Add sweetened condensed milk to gelatin mixture; beat until well combined. Fold in whipped cream and then divide evenly among prepared crusts. Refrigerate at least 2 hours, or until firm. Garnish with additional whipped cream and lime zest, if desired.