Print
Fluffy Lemonade Pie Gluten Free

Fluffy Lemonade Pie

Prep Time 35 minutes
Cook Time 8 hours
Total Time 8 hours 35 minutes
Author GlutenFreeBaking.com

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 Schar brand
  • 4 tablespoons unsalted butter, melted (2 ounces; 56 grams)

For the Filling

  • 1/4 cup fresh lemon juice from 2 lemons (2 ounces; 56 grams)
  • 2 tablespoons cold water (1 ounce; 28 grams)
  • 1 tablespoon unflavored gelatin
  • 3/4 cup cold water (6 ounces; 170 grams)
  • 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)
  • 1 1/2 cups cold heavy cream (12 ounces; 340 grams)
  • 1/4 cup powdered sugar (2 ounces; 56 grams)
  • Zest of 1 lemon

Instructions

  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. 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. 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. 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. 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.