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Rio Lemon Chiffon Pie

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“This is a mile high fluffy yummy lemony and chocolaty pie. Very impressive. If you've never had chocolate and lemon together, you're missing out! My mother has been making this for years...the original recipe uses a regular pie crust and chocolate drizzles...she increased the filling amount and put it in a chocolate crust and it became out of this world! It does take a little bit of work but is well worth the effort.”
3hrs 30mins

Ingredients Nutrition


  1. Dissolve gelatin with 3/4 cup of the sugar in water in the top of a double broiler.
  2. In a small bowl beat egg yolks slightly, stir into gelatin mixture with salt and lemon juice. Cook stirring constantly, over simmering water for 5 minutes, or until mixture thickens slightly and coats a metal spoon. Pour into a large bowl and stir in lemon peel.
  3. Set bowl in a deep pan partly filled with ice and water to speed setting. Chill, stirring often, 5 minutes, or just until thick as unbeaten egg whites.
  4. While gelatin mixture chills, melt semi-sweet chocolate with shortening in the microwave. Stir.
  5. In a medium sized bowl beat egg whites until foamy-white and double in volume. While still beating sprinkle in remaining 3/4 cup sugar a tablespoon at a time, until sugar completely dissolves and meringue stands in soft but firm peaks (Do not overbeat).
  6. In another bowl beat cream until stiff.
  7. Gently fold meringue and then cream into thickened gelatin mixture until no streaks of white remain. Let sit over ice water, in refrigerator until firm.
  8. Spoon about one third of the mixture into the pie crust, creating mounds. Drizzle with one third of the melted chocolate. Repeat 2 more times ending in drizzled chocolate.
  9. Chill pie until firm.

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