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 absorbingly 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!
- 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
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.
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.
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.
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).
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.
9-inch pie plate, stand mixer