GLUTEN-FREE, NO-BAKE LEMON YOGURT PIE
This is the most simple pie I ever made... It got rave reviews, though. So if you want something refreshing, inexpensive, gluten free and fast, make this! I prefer unsweetened corn flakes, coconut oil and 85 % chocolate, but if you want it a bit sweeter, you can also use sweetened corn flakes and semi sweet chocolate. Depending on the fat and chocolate you use, the pie crust will be more or less hard; I found it best to layer the bottom of the spring form with non stick baking paper, so you can easily slip the pie onto an even plate. Use a sharp pointed knife to cut it. Cooking time is chilling time.
Provided by Mia in Germany
Categories Tarts
Time 4h25m
Yield 1 10 inch spring form, 12 serving(s)
Number Of Ingredients 10
Steps:
- pie crust:.
- lightly crush the corn flakes in a plastic bag.
- slowly melt butter or coconut oil in a bain-marie, then add chocolate, stirring constantly until everything is melted and blended.
- dump corn flakes into the melted chocolate, mix well until all corn flakes are covered with the chocolate mixture.
- layer bottom of a 10 inch spring form with non stick baking paper, lighty grease the ring and pour batter into the form, press down and smooth with the back of a tablespoon.
- refrigerate for 2 or three hours.
- filling:.
- dissolve gelatine according to package directions.
- in a medium bowl, mix yoghurt, sugar and lemon juice.
- mix dissolved gelatine with some of the yoghurt, then stir into rest of the yoghurt.
- wait till yoghurt starts to thicken, then whip cream until it forms peaks and carefully fold into yoghurt.
- carefully stir in flaked coconut.
- pour onto chilled crust, smooth with back of a spoon and refrigerate for another two hours.
- finely chop semisweet or dark chocolate and sprinkle over chilled pie.
- carefully remove spring form ring and serve chilled.
- enjoy!
Nutrition Facts : Calories 272.6, Fat 20.6, SaturatedFat 12.8, Cholesterol 45, Sodium 177.8, Carbohydrate 23.6, Fiber 2.4, Sugar 9.8, Protein 4.3
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Peller Owosangba
[email protected]This pie is so easy to make, and it's a great way to use up leftover yogurt. I always have a few containers of yogurt in my fridge, so I can make this pie at a moment's notice.
Fison Birhanu
[email protected]I'm not usually a fan of lemon desserts, but this pie changed my mind. The lemon flavor is perfectly balanced with the sweetness of the crust and the tanginess of the yogurt.
Miley Dohnahue
[email protected]I love the way this pie looks, with the graham cracker crust and the bright yellow filling. It's so cheerful and inviting.
Abdulai K Kalia
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Hassan ali Malghani
[email protected]This pie is perfect for summer. It's light and refreshing, and the lemon flavor is so invigorating. I love serving it with fresh berries on top.
Khani Hilal
[email protected]I made this pie for a friend's birthday party, and it was a huge success. Everyone raved about how delicious it was. I'm so glad I found this recipe.
Ame Tome
[email protected]My kids loved this pie! They said it was the best lemon pie they've ever had. I think it's because the crust is so buttery and the filling is so smooth and creamy.
Shy Emma
[email protected]I'm always looking for new no-bake desserts, and this one definitely fits the bill. It's so light and fluffy, and the yogurt gives it a nice tang. I'll be making this again for sure.
Sylvia arenah
[email protected]I love how easy this recipe is to follow. I was able to make it in under an hour, and it turned out perfectly. The lemon flavor is so refreshing and bright.
Samson Mulugeta
[email protected]This pie was a hit at our last family gathering! Even my gluten-free and dairy-free relatives were able to enjoy a slice. Will definitely be making this again.