Lemon-Pucker Pie

Enjoy Life Foods's Note:

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

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

Crust

• 6 ounces enjoy life lively lemon cookies , crumbled into small pieces
• ¼ cup plus 1 tbsp. butter or ¼ cup spectrum shortening
• ½ cup brown rice flour
• 2 tablespoons tapioca flour

Lemon Filling

• ¼ ounce unflavored gelatin
• ½ cup lemon juice
• ¼ cup water
• 2 teaspoons grated lemon zest
• 1 (12 ounce) package silken firm tofu
• ¼ cup plus 3 tbsp. sugar
• 1 (10 ounce) container frozen Cool Whip (contains casein)
• 1 teaspoon lemon zest (optional)

Directions:

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).