Ingredients
Scale
- 1 ½ cups of graham cracker crumbs
- ⅓ cup of granulated sugar
- ⅓ cup of unsalted butter, melted
- 1 cup of honey
- ½ cup of fresh lemon juice
- Zest of 2 lemons
- 1 package of unflavored gelatin (about 2 ½ teaspoons)
- ¼ cup of cold water
- 2 cups of heavy whipping cream
- Additional lemon slices and honey for garnish
Instructions
- Mix graham cracker crumbs and sugar in a bowl. Add melted butter and stir until combined. Press into a 9-inch pie dish and chill for at least 30 minutes.
- Combine honey and lemon juice in a saucepan. Warm over low heat, stirring constantly. Bloom gelatin in cold water for 5 minutes, then whisk into the warm honey-lemon mixture until dissolved. Let it cool slightly.
- Whip heavy cream until soft peaks form. Gently fold in the cooled honey-lemon mixture. Pour into the prepared crust and refrigerate for at least 4 hours or overnight until set.
Notes
- Ensure the gelatin is fully dissolved to avoid lumps.
- Whip the cream to soft peaks for a fluffy chiffon texture.
- Chill the pie thoroughly before serving to set the filling properly.
- Garnish with lemon slices or a drizzle of honey for an elegant presentation.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 28g
- Sodium: 85mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg