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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.

[Credit: ©iStockphoto.com/cartela]
Credit: ©iStockphoto.com/cartela

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

  1. 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).

  2. 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.

  3. 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.

  4. 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.

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