Description
A delightful Honey Lemon Chiffon Pie that brings the perfect spring flavors to your dessert table.
Ingredients
Scale
- 1 cup Clover Honey (or wildflower honey for a unique twist)
- 1/2 cup Lemon Juice (freshly squeezed for best flavor)
- 1 cup Heavy Cream (can substitute with coconut cream for dairy-free)
- 2 tablespoons Water (for softening gelatin)
- 1 tablespoon Gelatin (ensure fully dissolved)
- 1 cup White Chocolate Melting Wafers (or any white chocolate/candy melts)
- 1/2 cup Almonds (can swap with other nuts)
Instructions
- In a heatproof bowl, combine clover honey and lemon juice, set over simmering water. Stir for about 5 minutes until thickened.
- Sprinkle gelatin over a small amount of water in another bowl, let sit for 5 minutes to soften, then warm gently until fully dissolved.
- In a chilled mixing bowl, beat heavy cream until stiff peaks form.
- Gently fold whipped cream into the honey lemon filling.
- Pour the honey lemon filling into a pre-baked pie crust.
- Press bubble wrap onto the top of the pie for a honeycomb design, freeze for 2-3 hours until set.
- Melt white chocolate wafers and create bee decorations with almond slices for wings.
- Chill pie in the refrigerator for at least 30 minutes before serving.
Notes
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chiffon Pie
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Honey Lemon Chiffon Pie