Lemon-Pucker Pie

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READY IN: 30mins
Recipe by Enjoy Life Foods

(NO: wheat/gluten, peanuts, tree nuts or egg)

Ingredients Nutrition


  1. 1) To prepare crust, mix together crumbledcookies, brown rice flour and tapioca flour.
  2. 2) With a fork, cut in butter until mixed.
  3. 3) Lightly spray a 9" pie plate. Press crumbs into bottom and sides. Bake for 12 minutes to set the crust.
  4. 4) To prepare filling, combine gelatin, sugar, lemon juice and water in a medium saucepan. Stir over medium heat until dissolved,scraping sides if needed. Set aside to cool, about 5 minutes.
  5. 5) With a food processor, blender, or hand mixer, beat tofu for 1 minute or until almost smooth. Blend in gelatin mixture. Refrigerate 15 minutes. Mixture will thicken.
  6. 6) Break frozen whipped topping into pieces and add to the gelatin/tofu mixture.Process until smooth. Add lemon zest if desired.Spoon filling into the baked crust. Refrigerate 1 hour or until firm. Enjoy!Store any remaining piein refrigerator.
  7. *TIP Replace Cool Whip with Tru Whip, an all natural whipped topping withno hydrogenated oils (contains casein and soy).

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