Gluten-Free, No-Bake Lemon Yogurt Pie

Recipe by Mia in Germany
READY IN: 4hrs 25mins
SERVES: 12

INGREDIENTS

Nutrition

DIRECTIONS

  • 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!