Gluten Free No Bake Lemon Yogurt Pie Recipes

GLUTEN-FREE, NO-BAKE LEMON YOGURT PIE

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!

GLUTEN-FREE KEY LIME YOGURT PIE

Steps:

• Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
• Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.
• In 1-quart saucepan, mix 2 tablespoons cold water and the lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
• Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours. Garnish with whipped topping and grated lime peel. Cover and refrigerate any remaining pie.

NO-BAKE LEMON PIE

Steps:

• Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
• Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
• Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

GLUTEN-FREE, LACTOSE-FREE LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift 2 cups gluten-free flour, 2 tablespoons sugar, and 1/4 teaspoon salt together in a bowl 3 times. Add margarine; rub it into the flour, lifting and stirring with your fingers, until mixture resembles fine breadcrumbs. Make a well in the center of the mixture.
• Whisk 1 egg white and 2 1/2 tablespoons water together in a bowl; pour into the well. Mix with a butter knife using cutting motion until dough holds together. Add water, 1 teaspoon at a time, if dough is too dry. Add flour, 1 teaspoon at a time, if dough is too sticky.
• Turn the dough out onto a lightly floured surface. Gently press into a ball, cover in plastic wrap, and refrigerate for 30 minutes.
• Grease a 9-inch pie plate heavily with margarine. Preheat oven to 375 degrees F (190 degrees C).
• Remove dough from the refrigerator. Roll out between 2 pieces of parchment paper using a rolling pin until approximately 10 inches in diameter. Place the crust into the pie plate, trim the edges, and use a fork to decorate the rim. Prick the base of the crust with a fork. Line with a double layer of aluminum foil and a layer of pie weights or dried beans.
• Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust is starting to turn golden, about 15 minutes more. Remove from oven.
• Sift 1 1/4 cups white sugar, 1/3 cup gluten-free flour, and 1/3 cup gluten-free cornstarch together into a saucepan. Whisk in lemon juice slowly until smoothly combined. Turn heat to medium and gradually whisk in 1 cup water. Continue whisking until the mixture begins to thicken, 3 to 5 minutes. Remove from heat; whisk in 6 egg yolks and 2 tablespoons margarine. Return to low heat and stir constantly until very thick, about 2 minutes. Spread filling over the crust. Allow to cool, about 5 minutes.
• Beat 7 egg whites together in a clean, dry bowl using an electric mixer until soft peaks form. Add cream of tartar and beat until peaks stiffen. Add 1 3/4 cups plus 2 tablespoons sugar in batches, beating on high after each addition, until meringue is thick and glossy. Beat in the vanilla extract. Spoon meringue gently over the lemon filling, making peaks with a knife.
• Bake in the still-hot oven on the center rack until meringue begins to turn golden, 10 to 15 minutes. Turn the oven off; allow pie to cool in the oven 8 hours to overnight.

NO-BAKE KEY LIME YOGURT PIE

Steps:

• In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
• Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

EASY NO BAKE LEMON PIE

Steps:

• place juice and zest of 3 lemons in bowl, add.
• sweetened condensed milk and stir til blended.
• fold in cool whip.
• pour into crust and chill.