Cool & Crisp Citrus Chiffon Pie

“This was an exceptional recipe.The only thing I did differently was add very very thinly slicedlemon inside the pie.The whole thing took about 30 min prep time. Served it at camp and there was none left.Great Pie.Margie Brock”

“This is one awesome recipe, everyone loved it.So light, tangy and easy to make a great summertime or anytime recipe.Everyone needs to try this one out.”

“Just like J-Lynn, my gelatin did not set up either. I wish I had read her review before making this one so I could have done what she did and salvaged my pie. Taste was good though.. a little sour, but we like that in a citrus pie. Thank you for posting.”

“Delicious, but be aware that the recipe name means what it says: crisp=nearly sour. Would be good in the summertime I think. The gelatin mixture didn’t thicken for me after cooling, so I heated it again and slowly added a cornstarch and water paste. The end result was a beautiful chiffon! Makes a great light dessert!”

“Can I give this pie more than 5 stars ??I just loved it….it came together so easily…and I’m not a pie maker! I bought the frozen pie shells and baken one. While that was baking I threw together the rest of the ingredients and took it to my son’s place the next day for brunch.It went over very well! The taste was very subtle…something like a lemon merengue pie all mixed together! I brought a couple of pieces home but never got any…hubby gobbled both before I could blink!This will be on the menu for Easter dinner for sure ! Thanks so much for posting….I’ll be using this one often !”

“We LOVE this chiffon pie! It reminds me of the “Mile High Chiffon Pie” we used to get at Ben’s Chicken House Restaurant just off of the Cape. The pie is very light and the lemon/citrus flavor is just right after a heavy meal.”