Coconut Lemon Chiffon Pie Gluten-Free Recipe
Gluten-free pie crusts have been a challenge to many newly diagnosed celiacs. They needn’t be. They can be easy to make, no matter how flaky you are. First, you don’t even need a dough pie crust for many recipes.
Lime slices shown instead of lemon slices.
Preparation time: 5 minutes
Cook time: 2 hours
Yield: 12 servings
1-1/2 cups shredded coconut
1/2 cup confectioners’ sugar
3 tablespoons butter, melted
14-ounce can sweetened condensed milk
6-ounce can frozen lemonade, thawed
8 ounces (1 small container) nondairy whipped topping, thawed
3 tablespoons fudge ice cream topping
8 thin slices fresh lemon
In a medium bowl, stir together the coconut and sugar. Gradually stir in the melted butter. Press the mixture evenly over the bottom and sides of a lightly oiled 9-inch pie plate. Refrigerate the crust until it’s firm (about 1 hour).
In a large bowl, stir together the condensed milk, lemonade, and whipped topping until no streaks remain. Spoon the filling into the chilled pie crust.
Spoon the ice cream topping into a small, microwave-safe bowl, and heat the topping in the microware until it’s fairly liquid, stirring frequently. Drizzle the topping over the filling.
Refrigerate the pie until the filling thickens, at least 1 hour. Before serving, put the lemon slices around the edge of the topping.
Toasting the coconut before making the crust lends a different, almost nutty flavor to the crust because the heat releases the natural oils.
Per serving: Calories: 299; Total fat: 12g; Saturated fat: 9g; Cholesterol: 16mg; Sodium: 88mg; Carbohydrates: 45g; Fiber: 1g; Sugar: 40g; Protein: 3g.