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Name: Fluffy Lemonade Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: For the Crust:; 1 1/2 cups gluten-free vanilla cookies finely ground; 4 tablespoons unsalted butter melted; For the Filling:; 1/4 cup fresh lemon juice; 2 tablespoons cold water; 1 tablespoon unflavored gelatin; 3/4 cup cold water; 1/2 cup granulated sugar; 1 1/2 cups cold heavy cream; 1/4 cup powdered sugar; Zest of 1 lemon

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INGREDIENTS

For the Crust:
1 1/2 cups gluten-free vanilla cookies ; finely ground
4 tablespoons unsalted butter ; melted
For the Filling:
1/4 cup fresh lemon juice
2 tablespoons cold water
1 tablespoon unflavored gelatin
3/4 cup cold water
1/2 cup granulated sugar
1 1/2 cups cold heavy cream
1/4 cup powdered sugar
Zest of 1 lemon

INSTRUCTIONS

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.

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.

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.

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).

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.

NOTES

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Fluffy Lemonade Pie

For the Crust:
1 1/2 cups gluten-free vanilla cookies finely ground
4 tablespoons unsalted butter melted
 For the Filling:
1/4 cup fresh lemon juice
2 tablespoons cold water
1 tablespoon unflavored gelatin
3/4 cup cold water
1/2 cup granulated sugar
1 1/2 cups cold heavy cream
1/4 cup powdered sugar
 Zest of 1 lemon

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.

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.

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.

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Nutrition

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Serving Size: 1 Recipe (469g)
Recipe Makes: 1 Serving

Calories: 675
Calories from Fat: 568 (84%)

Amt Per Serving		% DV

	Total Fat 63.1g	84 %
	Saturated Fat 39.1g	196 %
	Monounsaturated Fat 16.3g
	Polyunsanturated Fat 2.5g
Cholesterol 167mg		51 %
Sodium 112.3mg		4 %
Potassium 260.7mg		7 %
Total Carbohydrate 18.8g		6 %
	Dietary Fiber 1g	4 %
	Sugars, other 17.8g
Protein 14.7g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 675

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