Lemon-Pucker Pie

"(NO: wheat/gluten, peanuts, tree nuts or egg)"
 
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Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 1) To prepare crust, mix together crumbledcookies, brown rice flour and tapioca flour.
  • 2) With a fork, cut in butter until mixed.
  • 3) Lightly spray a 9" pie plate. Press crumbs into bottom and sides. Bake for 12 minutes to set the crust.
  • 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) 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) 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.
  • *TIP Replace Cool Whip with Tru Whip, an all natural whipped topping withno hydrogenated oils (contains casein and soy).

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