Lemon Chiffon Pie with HONEY MAID Crust



192 servings or 24 pies, 8 servings each
  • 64 fl oz hot water (140ºF to 160ºF)
  • 1½ lb. lemon-flavored gelatin
  • 1 lb. + 2 oz. frozen lemonade concentrate
  • 96 fl oz cold heavy cream
  • 24 each HONEY MAID Graham Cracker Crusts (9 inch)

Nutrition per serving

Calories180 Total fat11 gSaturated fat6 gTrans fat0 gCholesterol20 mgSodium115 mgCarbohydrate19 gDietary fiber0 gProtein1 gVitamin A4 %DVVitamin C0 %DVCalcium2 %DVIron2 %DV

Add hot water to gelatin mix; stir until completely dissolved. Add lemonade concentrate; stir until thawed. Set aside to cool. (Do not refrigerate.)

Beat heavy cream with mixer fitted with wire whip attachment on medium speed until stiff peaks form. Temper warmed gelatin mixture into a portion of the cream then beat into remaining cream.

Spoon 3 cups of the mixture into each pie crust.

Refrigerate 1 hour or until firm.


Serving Suggestion

Garnish each serving with a dollop of whipped heavy cream and HONEY MAID Graham Crumbs.

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