Rio Lemon Chiffon Pie Recipe

Name: Rio Lemon Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chocolate cookie pie crust; 1.5 (1/4 ounce) envelopes unflavored gelatin; 1 1/2 cups sugar; 6 tablespoons water; 6 eggs, seperated; 3/4 teaspoon salt; 3/4 cup lemon juice; 1 1/2 teaspoons lemon peel, grated; 1 1/2 ounces semisweet baking chocolate; 1 1/2 teaspoons vegetable shortening; 1 1/2 cups whipping cream

Servings: persons

1
Dissolve gelatin with 3/4 cup of the sugar in water in the top of a double broiler.
2
In a small bowl beat egg yolks slightly, stir into gelatin mixture with salt and lemon juice. Cook stirring constantly, over simmering water for 5 minutes, or until mixture thickens slightly and coats a metal spoon. Pour into a large bowl and stir in lemon peel.
3
Set bowl in a deep pan partly filled with ice and water to speed setting. Chill, stirring often, 5 minutes, or just until thick as unbeaten egg whites.
4
While gelatin mixture chills, melt semi-sweet chocolate with shortening in the microwave. Stir.
5
In a medium sized bowl beat egg whites until foamy-white and double in volume. While still beating sprinkle in remaining 3/4 cup sugar a tablespoon at a time, until sugar completely dissolves and meringue stands in soft but firm peaks (Do not overbeat).
6
In another bowl beat cream until stiff.
7
Gently fold meringue and then cream into thickened gelatin mixture until no streaks of white remain. Let sit over ice water, in refrigerator until firm.
8
Spoon about one third of the mixture into the pie crust, creating mounds. Drizzle with one third of the melted chocolate. Repeat 2 more times ending in drizzled chocolate.
9
Chill pie until firm.

1021

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 chocolate cookie pie crust, 1.5 (1/4 ounce) envelopes unflavored gelatin, 1 1/2 cups sugar, 6 tablespoons water, and more.

Yes, Rio Lemon Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rio Lemon Chiffon Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions