Gluten-Free Fluffy Lemonade Pie

Gluten-free lemonade pie. [Photograph: Elizabeth Barbone]

Inspired by a back-of-box Jell-O pie, this rendition combines fresh-squeezed lemon juice and sweetened whipped cream with some gelatin to hold it all together. The result is an addictively light, zesty pie reminiscent of lemonade.

Why this recipe works:

  • Soft-set gelatin combines with sweetened whip cream to make a fluffy, and no-bake, summer pie filling.
  • A simple cookie crust comes together in just seconds.

Note: As written, this recipe makes a sweet-tart fluffy lemonade pie. If you prefer, swap the lemon juice for freshly squeezed lime juice. Or, if you can't decide, use half lemon juice and half lime juice!

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Gluten-Free Fluffy Lemonade Pie

About This Recipe

Yield:Serves 8
Active time:35 minutes
Total time:35 minutes plus 8 1/2 hours setting time
Special equipment:9-inch pie plate, stand mixer
This recipe appears in: Perfect for a Potluck: Gluten-Free Fluffy Lemonade Pie
Rated:

Ingredients

  • For the Crust:
  • 1 1/2 cups finely ground gluten-free vanilla cookies, about 22 cookies or 1 (10.5-ounce) package, such as Glutino brand
  • 4 tablespoons unsalted butter, melted
  • For the Filling:
  • 1/4 cup fresh lemon juice from 2 lemons
  • 2 tablespoons cold water
  • 1 tablespoon unflavored gelatin
  • 3/4 cup cold water
  • 1/2 cup granulated sugar
  • 1 1/2 cups cold heavy cream
  • 1/4 cup powdered sugar
  • Zest of 1 lemon

Procedures

  1. 1

    For the Crust: Preheat oven to 350°F. In small bowl, combine vanilla cookie crumbs and melted butter. Stir with a fork to combine. Mixture should be damp and hold together when pressed. Press crumb mixture onto the bottom and sides of a 9-inch pie plate. Bake until set and aromatic, about 10 to 12 minutes. Remove crust from oven and place on a wire rack to cool.

  2. 2

    For the Filling: Combine lemon juice and 2 tablespoons water in a small saucepan. Sprinkle gelatin on top and allow to stand for 5 minutes.

  3. 3

    In a separate small saucepan, combine 3/4 cup water and granulated sugar. Heat over medium-high heat, stirring occasionally, until sugar dissolves. Set aside.

  4. 4

    Cook gelatin mixture over low heat, without allowing liquid to boil, until gelatin is dissolved, about 4 minutes. In a small bowl, stir together gelatin mixture and sugar mixture. Chill until soft set, about 2 1/2 hours (the gelatin should wiggle but you don’t want it totally set).

  5. 5

    In the bowl of a stand mixer fitted with the whisk attachment, combine heavy cream and powdered sugar and whip to medium-firm stiffness. Add gelatin and whip until the gelatin is combined. Spoon into prepared pie crust. Sprinkle lemon zest over the top of the pie. Chill for 6 hours or until fully set. Serve. Leftover pie can be refrigerated for up to 4 days.

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