Rio Lemon Chiffon Pie

Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

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.

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.
Most Helpful

Fabulous flavor, light, delicate. Everyone at my dinner party found this delightful and a perfect end to our meal. Even though they were full, they still ate their whole piece. I did make it with a graham crust instead of the chocolate cookie, and we all agreed we thought that the swirled chocolate was just the right amount of chocolate for our tastes. I did have trouhle making the meringue and had to do it twice - never actually succeeded in getting soft, firm peaks - so I had white, foamy thick almost cream but it all came together nicely and set up and the taste was great. Thank you for a fabulous recipe!! ;)

Mommy Diva March 11, 2007

This pie was a little too different for us. The combination of lemon and chocolate was not great. Our guests tried a bite or two and left the rest sitting on their plates. It was a lot of work to make and I was frustrated during the process because I kept thinking how involved this was for one pie. It did look stunning so I am giving it three stars.

angie_pangie March 04, 2007

Yes, yes, yes!! This is a very impressive pie, that's for sure! I followed the recipe to a T, & was aprehensive all the way, but it came out just great! And, as you say, the combination of lemon & chocolate is JUST SOMETHING ELSE! I definitely want to make this again [& again!], & next time I'd like to make it in a 9 1/2" or 10" deep dish pie plate! Many thanks for having this recipe available!

Sydney Mike January 31, 2007