Gluten Free Creamy Lemon Pie

My husband saw a recipe in a magazine of this really yummy looking Creamy Lemon Pie and hinted at wanting me to make it for him. Since Father’s Day was around the corner, my daughter and I decided to make it as our dessert for Father’s Day.

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It had a silky consistency like ice cream yet it had a nice lemon flavor! Not overpowering lemon flavor at all!

We made the gluten free graham cracker crust since I have no idea where to find one in the stores around here.

Nevertheless, it was a nice ending to a long day.

Gluten Free Creamy Lemon Pie

Ingredients

Filling:

  • 1/2 cup lemon juice
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) container frozen whipped topping, thawed

Pie Crust:

Filing Directions:

  1. In a medium mixing bowl, add lemon juice and condensed milk. Then fold in whipped topping until well blended.
  2. Pour into a Graham Cracker pie crust (recipe follows).
  3. Chill, covered until set – at least 2-hours.

Pie Crust Directions:

  1. Preheat oven to 350 degrees.
  2. In a food processor, pulse Graham Animal Crackers and butter until combined.
  3. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish.
  4. Bake until crust edges are golden, 10-12 minutes. Let cool completely on a wire rack.

 


 

Adapted from allrecipes.com magazine

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