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lemon pie with whipped cream and lemon zest on top
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4.88 from 32 votes

No-Bake Lemon Chiffon Pie with Gingersnap Crust

Sweet whipped cream mixed with tangy lemon curd in a homemade buttery gingersnap crust, this No-Bake Lemon Chiffon Pie is ultra easy to make!
Prep Time20 minutes
Cook Time10 minutes
Chill Time2 hours
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 519kcal
Author: Danielle Wolter

Equipment

Ingredients

Gingersnap Crust:

Pie Filling:

Instructions

Gingersnap Crust:

  • Preheat the oven to 300 degrees. Place the gingersnaps in a food processor and pulse until ground.
  • Combine the granulated sugar and ground gingersnaps in a bowl and mix together.
  • Add the melted butter and mix until a dough starts to form.
  • Press the mixture firmly into a 9" pie plate.  I typically use the back of a measuring cup to firmly pack the crust. There may be some of the gingersnap mixture left over. Just set it aside and use as a garnish. Or eat it like I did.
  • Bake the crust for 10 minutes. Remove and let cool fully.

Lemon Mousse:

  • Whip the cream until frothy, then add the sugar, a little at a time, until stiff peaks form. Be careful not to over beat the cream or it will start to become watery.
  • Warm the lemon curd in the microwave in 10 second increments until barely warm. DO NOT OVER WARM.
  • Gently fold the warmed lemon curd into the whipped cream, ¼ cup at a time, being careful not to over-mix. 
  • Pour into the cooled crust and refrigerate for 2 hours. Slice and serve with whipped cream and/or candied lemon slices.

Notes

Expert Tips:
  1. If you don't have homemade lemon curd, store bought can be substituted. Buy it HERE.
  2. Use the back of a measuring cup or other small flat surface to press the gingersnap crust firmly into the pie plate.
  3. There may be a little of the crust mixture left over. You can use it to garnish the pie at the end if desired. 
  4. Let the crust cool fully before adding the lemon mousse. A warm crust may cause the mousse to deflate.
  5. Warm the lemon curd in the microwave before folding it into the whipped cream. Be careful not to warm it too much.
  6. Gently fold ¼ cup of lemon curd at a time into the whipped cream, being careful not to over-mix. Over mixing will cause your pie to fall flat.
  7. Cool the pie in the refrigerator fully before serving.
  8. Substitute graham crackers or vanilla wafers for the gingersnaps in the crust recipe if desired. All other instructions remain the same. 
 

Nutrition

Serving: 1slice | Calories: 519kcal | Carbohydrates: 52g | Protein: 3g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 101mg | Sodium: 261mg | Potassium: 105mg | Sugar: 41g | Vitamin A: 1105IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 1.1mg