This tangy, candy dessert has a creamy, no bake filling that’s like biting right into a lemony cloud. With three layers: a graham cracker crust, lemon filling and topped with dairy-free whipped cream it’s a triple risk that takes little work. Excellent for a spring or summer season dessert. This pie is freed from: wheat, gluten, dairy, egg, fish, shellfish, peanut, tree nut and sesame–making it freed from 8 out of the highest 9 allergens.
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WHY THIS LEMON CREAM PIE ROCKS
This pie is lemony with out making you pucker. It’s the right mix of tangy and candy. It’s straightforward to make, and solely has a handful of elements. The one half you must bake is the crust, and the filling isn’t any bake. It’s chilly and creamy–refreshing for heat spring or summer season days.
HOW THIS PIE IS GLUTEN FREE
The filling has no elements which have wheat or gluten in them naturally–though all the time double test each single label to make certain.
Nonetheless, you have to to make changes to make the crust gluten-free. In the event you CAN have gluten, be happy to buy a store-bought crust (Keebler doesn’t have dairy elements). In the event you want a gluten-free retailer purchased crust, you need to use Mi-Del (although personally, I don’t love the flavour).
So, I want to make my very own graham cracker crust. It simply takes dairy-free butter and crushed Schar Honeygrams. Most home made graham cracker recipes name for sugar too, however I discover the crust (in addition to the filling) is a lot candy and so it doesn’t want it. Be happy to make use of a special model of gluten-free graham crackers in the event you want. I even have a home made gluten-free graham cracker recipe (that may be soy free, in contrast to Schar) in the event you want it.
HOW THIS PIE IS DAIRY FREE
To make this pie dairy free, you’ll want three key dairy-free elements: dairy-free butter, sweetened condensed coconut milk and a vegan whipping cream.
Be happy to make use of what vegan butter works for you. I used Nation Crock’s Plant Butter with Olive Oil.
For the heavy cream, I want Nation Crock Plant Cream as a result of I really feel it whips up higher and has a plainer style, whereas Silk’s Heavy Whipping Cream is manufactured from coconut and has a coconut after style, however both model ought to work. Do what works to your food regimen and what you could find regionally. I’ve discovered Nation Crock at my Walmart, and Silk at Albertson’s, each within the refrigerated dairy aisle.
WHERE TO FIND SWEETENED CONDENSED COCONUT MILK
I discover sweetened condensed coconut milk at my native Walmart within the baking aisle, or on Amazon. It’s regular for it to separate, as you’ll see within the video, the water got here out first after which I needed to scoop out the thicker/whiter half. It’s superb, as it’ll all get whisked collectively.
DOES JELLO HAVE DAIRY IN IT
I do know it’s complicated, since you’re considering of the Jell-O completed product, that has milk in it as a result of the instructions inform you so as to add milk. However the powdered combine that comes within the field does NOT have milk in it. You’re merely utilizing the combination and never following the bundle instructions.
For different conditions, the place you need to make Jello-O pudding dairy free, use my helpful technique right here.
The elements for the Jell-O vanilla pudding combine is as follows, in case you have to see it:
- Sugar, Modified Meals Starch, Incorporates Lower than 2% of Sodium Phosphate, Tetrasodium Pyrophosphate, Salt, Mono- and Diglycerides, Synthetic Coloration, Pure and Synthetic Taste, Yellow 5, Yellow 6.
*Make sure you all the time test the product in hand although, in case it’s modified for the reason that time of publishing this recipe.
CAN I USE A STORE BOUGHT CRUST?
Sure, see above within the gluten-free crust part.
DO I HAVE TO USE FRESHLY SQUEEZED LEMON JUICE?
You’ll already should have a lemon to get the lemon zest, so go forward and juice that lemon. In the event you discover you’re brief somewhat for the wanted measurement, then go forward and high off with some bottled lemon juice. In the event you’re like me–I all the time have some helpful in my fridge. You’ll get a brighter taste from freshly squeezed, however know that some lemons don’t provide you with a lot juice. You probably have a couple of lemon readily available and might squeeze a number of of them to get the correct quantity, then go for that too! I’m all about choices.
One trick for that is taking the entire lemon (uncut) and rolling it out in your counter, whereas on the identical time urgent down on it along with your palm. By doing this, it helps the lemon launch it’s juices whenever you lower and squeeze it afterwards.
DO I HAVE A REGULAR PIE CRUST RECIPE?
In the event you’d slightly put this lemon filling in a typical flour pie crust, I’ve a gluten-free pie crust recipe right here.
WHAT TOOLS DO I NEED?
You will want:
- A big mixing bowl
- Measuring cups and spoons
- A microplane zester
- Spatula
- One other massive mixing bowl/or a stand mixer
- Handheld electrical beaters/or the whisk attachment to your stand mixer
- 9.5″ glass pie plate
- Rolling pin or meals processor for crushing the graham crackers
INGREDIENTS NEEDED:
You will want:
DO I HAVE OTHER GLUTEN-FREE DAIRY-FREE PIES?
Oh man, do I! Pies are nice for Thanksgiving, Pie Day (March 14), the 4th of July, Memorial Day and nearly some other time. A few of my favourite gluten-free dairy-free pies are my: Cherry Cheesecake Pie, Peppermint Pie, Fake Pecan Pie, Pumpkin Crumble Pie, Pumpkin Mousse Pie, Peach Pie, and my Triple Chocolate Pie. The exhausting half is deciding which pie to make!
DO I HAVE A VIDEO SHOWING HOW TO MAKE THE PIE?
Sure, I do! I do know it may be useful to see the best way to make it, particularly in the event you’ve by no means whipped a dairy-free heavy whipping cream earlier than to see what texture to beat it to. The video ought to auto play, but when it doesn’t, it’s embedded into the underside of the recipe card. If that fails, you possibly can view it on my YouTube Channel (and when you’re there–please subscribe!)
Gluten-free Dairy-free Lemon Cream Pie
Yield:
1 pie
Prep Time:
half-hour
Prepare dinner Time:
10 minutes
Complete Time:
40 minutes
This tangy, candy dessert has a creamy, no bake filling that’s like biting right into a lemony cloud. With three layers: a graham cracker crust, lemon filling and topped with dairy-free whipped cream it is a triple risk that takes little work. Excellent for a spring or summer season dessert. This pie is freed from: wheat, gluten, dairy, egg, fish, shellfish, peanut, tree nut and sesame–making it freed from 8 out of the highest 9 allergens.
Components
CRUST:
LEMON PIE FILLING:
TOPPING:
- 1 cup plant cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
Directions
1. Preheat your oven to 350 levels F.
2. Take a field of Schar honeygrams and crush them to a superb sand (both by smashing with a rolling pin in a bag, or utilizing a meals processor). Soften 1/3 cup dairy-free butter. Combine the 2 collectively.
3. Press the moist honeygrams combination right into a pie plate to type the crust.
4. Bake for ten minutes.
5. Take away from the oven and funky fully as a heat crust would soften the filling. You’ll be able to place the crust in your fridge to rush the cooling course of alongside.
6. Place your mixing bowl, beaters and plant cream within the freezer when you do step 7. You need all the things to relax for 10-20 minutes to beat higher.
7. In a medium bowl mix pudding combine, lemon zest, lemon juice, milk, and sweetened condensed milk. (If you do not have sufficient lemons to make the 1/2 cup requirement, you possibly can high it off with bottled lemon juice.) Whisk to mix after which put aside within the fridge.
8. Take your bowl, beaters and plant cream out of the freezer, measure out one cup and beat till medium-stiff peaks type with both your electrical hand-held beaters, or your stand mixer. Take away pudding from the fridge and place whipped cream within the combination. Whip till mixed.
9. Pour the combination into your ready and cooled graham cracker crust. Place within the fridge till you are able to serve.
10. Earlier than serving, whip the remaining 1 cup cream with powdered sugar and vanilla till medium peaks type. Unfold on high of your pie.
11. Take pleasure in!
Notes
*Our allergy symptoms, whereas extreme and that get re-tested steadily, are such that we will go strictly by what’s on the label. I don’t name corporations to see what issues are derived from, or name producers to see about potential cross contact. In case your allergy symptoms require you to take action, please do your individual homework. I can not guarantee you of any ingredient’s security, solely you are able to do that. I merely share what works for our household.
**If you will feed this to somebody with meals allergy symptoms, and also you your self don’t have meals allergy symptoms, I HIGHLY suggest having them test each single model and ingredient you’re utilizing, to make sure they’re OK with every a part of the recipe. And, to be sure you’ve talked to them about the best way to keep away from cross contamination in your kitchen.
Tailored from: Our Greatest Chunk’s Lemon Cream Pie
Diet Data:
Yield: 8
Serving Measurement: 1
Quantity Per Serving:
Energy: 617Complete Fats: 42gSaturated Fats: 28gTrans Fats: 1gUnsaturated Fats: 12gLdl cholesterol: 107mgSodium: 237mgCarbohydrates: 49gFiber: 1gSugar: 41gProtein: 8g
DON’T FORGET TO PIN THIS, SO YOU DON’T FORGET IT. WHILE YOU’RE THERE, BE SURE TO LOOK AT MY OTHER GLUTEN-FREE DAIRY-FREE DESSERTS.
Hello! I’m Megan, a mother to 4 children, two with a number of meals allergy symptoms & one with EOE. I’m a broadcast cookbook writer that continuously tweaks recipes to make them allergy pleasant–it’s an habit. I share each recipe & tip with the hope that they make it easier to as you handle your meals allergy symptoms & dietary restrictions. You’ll be able to nonetheless be superior, even with meals allergy symptoms!
