Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- 1 packet (about 2 ½ teaspoons) unflavored gelatin
- ¼ cup cold water
- 1 cup heavy whipping cream
Instructions
- In a medium bowl, mix graham cracker crumbs with melted butter and sugar until evenly combined. The texture should resemble wet sand.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Refrigerate to set while you prepare the filling.
- In a small bowl, sprinkle the gelatin over cold water. Let it sit for 5 minutes until spongy. Heat gently until dissolved, then allow to cool slightly.
- In a large bowl, whisk together sweetened condensed milk, fresh lime juice, lime zest, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the lime mixture, being careful not to deflate the cream.
- Add the dissolved gelatin to the lime filling, folding gently until well incorporated.
- Pour the chiffon filling into the chilled crust, smoothing the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4–6 hours, or overnight, until firm and set.
- Garnish with whipped cream, extra lime zest, or thin lime slices before serving.
Notes
For variation, you can substitute lemon or orange juice for a different citrus twist.
Try using chocolate cookie crumbs for a richer crust.
Individual portions can be made in cups or jars for a fun serving option.
- Prep Time: 20