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Lemon Chiffon Pie
Lemon Chiffon Pie

Lemon Chiffon Pie

6 Hr(s) 50 Min(s)
20 Min(s) Prep
6 Hr(s) 30 Min(s) Cook
What You Need
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8 servings
Original recipe yields 8 servings
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
2 tsp. grated lemon zest
2 Tbsp. lemon juice
1/2 cup cold water
ice cubes
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 oz. or 9 inch)
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Let's Make It
1
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in lemon peel and juice. Mix cold water and ice to make 1-1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
2
Stir in whipped topping with wire whisk until smooth. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.
3
Refrigerate 6 hours or overnight until firm. Garnish as desired. Store leftover pie in refrigerator.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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