Recipe: Chef Kevin's Lemon Chiffon Pie

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is lower in sugar and adds a unique flavor.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while maintaining creaminess.

Grind 60 vanilla wafers in a food processor until fine.

Melt 1 stick of butter and mix it with the ground vanilla wafers to form the crust.

Press the mixture into a pie plate, creating a rustic look.

Preheat the oven to 350 degrees Fahrenheit.

Bake the crust for 12 to 15 minutes until set.

Dissolve 1 tablespoon of gelatin in 1/4 cup of cold water and set aside.

In a double boiler, combine 4 egg yolks, 1 cup sugar, 1/4 teaspoon salt, and the juice of 1 lemon.

Heat the mixture over medium-high heat for 12 to 15 minutes, stirring until it thickens and turns pale.

Remove from heat and stir in the dissolved gelatin until fully incorporated.

Refrigerate the mixture until completely chilled.

Beat the reserved egg whites to stiff peaks.

Fold the egg whites into the chilled lemon mixture in two parts to maintain airiness.

Pour the filling into the cooled pie crust.

Top with homemade whipped cream or whipped topping.

Chill the pie in the refrigerator before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens