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–+ servings
Lemon Chiffon Pie with a slice cut out and put on a plate.

Honey Lemon Chiffon Pie

Krista Stechman
This pie is a classic with a delicious twist! Honey Lemon Chiffon Pie is made with Local Hive Honey™ instead of traditional sugar! Honey and lemon are a match made in heaven, this pie is sure to be a new favorite!
5 from 2 votes
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Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Chilling time 8 hours
Total Time 9 hours 35 minutes
Course dessert
Cuisine american
Servings 8 people
Calories 427 kcal

Equipment

  • stand mixer or electric mixer
  • oven
  • stove top
  • thermometer
  • food processor

Ingredients
  

Crust

  • 1¾ cups Nilla Wafer Crumbs fine ground cookies
  • ¼ teaspoon kosher salt
  • 7 tablespoon unsalted butter melted

Filling

  • ¼ cup cold water
  • 1 envelope unflavored gelatin
  • 4 egg yolks
  • 1 cup Local Hive Honey™ divided into ¾c and ¼c
  • ½ cup lemon juice
  • 1 tablespoon lemon zest
  • ⅛ tsp kosher salt
  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • ¼ tsp vanilla extract

Topping

  • ½ cup heavy cream cold
  • ⅛ teaspoon vanilla extract
  • 1 tablespoon powdered sugar sifted, optional
  • 1 pinch kosher salt

Instructions
 

Making the Crust

  • Preheat the oven to 350°F. Blend the Nilla Wafers in a food processor until you have a fine crumb
  • Mix the crumb together with the salt and butter until fully combined
    nilla wafer crumb mixed with butter and salt
  • Press the crumb into the bottom and up the sides of your pie pan. Chill 15 minutes then bake 10-15 minutes until slightly golden brown. Set aside to cool
    baked crust

Making the Filling

  • Pour cold water into a bowl then sprinkle the gelatin over the top, whisk then let sit for 15 minutes
    gelatin sprinkled over water
  • Prepare an ice bath (ice and a little water in a large bowl that your pot can fit in)
    ice bath
  • Add the egg yolks, ¾c Local Hive Honey™, lemon juice, zest and salt to a medium sauce pot and heat over low - medium heat, whisking constantly
    lemon mixture before being cooked
  • Be careful not to scramble the eggs. If the pot is getting too hot remove it from the heat while still whisking constantly until cooled slightly
  • Continue whisking mixture until thickened, enough to coat the back of a spoon. Similar to a hollandaise sauce
    cooked lemon mixture
  • Remove the mixture from the heat, whisk in the gelatin mixture then set in ice bath to cool, whisking occasionally
    lemon mixture in an ice bath

Beating the Egg Whites

  • Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until frothy then add the cream of tartar and vanilla
  • Increase the mixer speed to medium - high and gradually drizzle in ¼c honey. Continue beating until stiff peaks are formed
    honey meringue
  • Fold ⅓ of the egg white mixture into the completely cooled lemon mixture. Then fold ½ of what's left of the egg white mixture into the lemon mixture. Finally fold in the rest of the egg white mixture to the lemon mixture
    meringue mixed into the lemon mixture
  • Pour the filling into the cooled pie crust, mounding it slightly in the center. Chill the pie at least 6 hours but preferably overnight
    lemon chiffon mixture put in crust

Making the Topping

  • Add the heavy cream, vanilla, sifted sugar and salt to the bowl of your stand mixer fitted with the whisk attachment and beat until medium peaks are formed
  • Top the pie and serve chilled or room temp. Enjoy!

Nutrition

Calories: 427kcalCarbohydrates: 56gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 145mgSodium: 251mgPotassium: 123mgFiber: 1gSugar: 44gVitamin A: 656IUVitamin C: 7mgCalcium: 31mgIron: 1mg
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