Duncan Hines Lemon Chiffon Pie Recipe
This Duncan Hines Lemon Chiffon Pie is a light, tangy dessert that’s easy to make with a lemon cake mix. It features a fluffy chiffon layer over a baked base in a graham cracker crust. Perfect for spring gatherings or a simple treat, it balances sweet and citrusy flavors effortlessly.
Equipment
- Mixing bowls (one large, one medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Zester or grater
- Spatula
- Oven
- Baking Sheet
Ingredients
- 1 box Duncan Hines Lemon Supreme Cake Mix
- 1 ½ cups water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tablespoon lemon zest fresh is best
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pre-made graham cracker crust 9-inch
- Optional: extra lemon slices or zest for garnish
Instructions
Step 1: Preheat Your Oven
- Start by preheating your oven to 350°F (175°C). This gives it time to heat up while you prep the batter. Place a baking sheet inside to catch any drips later.
Step 2: Mix the Cake Batter
- In a large mixing bowl, combine the Duncan Hines Lemon Supreme Cake Mix, water, vegetable oil, and 2 eggs. Beat with an electric mixer on medium speed for about 2 minutes until smooth. Stir in the lemon zest for an extra zing.
Step 3: Bake the Base Layer
- Pour half of the batter into the graham cracker crust, spreading it evenly with a spatula. Bake on the preheated baking sheet for 20-25 minutes, or until a toothpick comes out clean. Let it cool completely.
Step 4: Whip Up the Chiffon Topping
- In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This takes about 3-4 minutes with an electric mixer. Set it aside for now.
Step 5: Prepare the Chiffon Mixture
- Take the remaining cake batter and fold in the whipped cream gently with a spatula. Add the last egg and mix until just combined—don’t overdo it. This keeps the chiffon light and fluffy.
Step 6: Add the Chiffon Layer
- Spoon the chiffon mixture over the cooled base layer in the crust. Smooth the top with your spatula for a nice finish. Pop it back in the oven at 350°F for another 15-18 minutes.
Step 7: Cool and Chill
- Once baked, let the pie cool at room temperature for about 30 minutes. Then, transfer it to the fridge to chill for at least 2 hours. This sets the chiffon and enhances the flavors.
Step 8: Garnish and Serve
- Before serving, sprinkle some extra lemon zest on top or add thin lemon slices for a pretty touch. Slice it up and watch everyone dig in!
Notes
When making this pie, ensure the base cools completely before adding the chiffon layer to avoid a soggy texture. Use fresh lemon zest for the best flavor, and don’t skip chilling—it’s key for the perfect set. This recipe is forgiving, so feel free to tweak it to your taste!