Gluten Free No Bake Lemon Yogurt Pie
Indulge in the creamy, tangy goodness of this Gluten Free No Bake Lemon Yogurt Pie, a perfect dessert for warm days or any occasion that calls for a refreshing treat. This easy-to-make recipe features a buttery gluten-free graham cracker crust and a luscious filling made with Greek yogurt, softened cream cheese, and the zesty brightness of freshly squeezed lemon juice and zest. With no oven required, this pie comes together in just 20 minutes of preparation and sets beautifully in the refrigerator, making it an effortless yet impressive addition to your dessert repertoire. Top it with fluffy whipped cream and fresh lemon slices for a show-stopping finish. Ideal for gluten-free diets and lovers of light, citrusy desserts, this pie is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 200 grams Gluten-free graham crackers
- 85 grams Unsalted butter, melted
- 400 grams Plain Greek yogurt
- 225 grams Cream cheese, softened
- 80 milliliters Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 100 grams Powdered sugar
- 10 grams Gelatin powder
- 60 milliliters Water
- 100 grams Whipped cream (optional, for topping)
- 2 slices Fresh lemon slices (optional, for garnish)
Instructions
Place the gluten-free graham crackers in a food processor and pulse until finely crushed.
Transfer the crushed graham crackers to a bowl and combine with the melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Place the crust in the refrigerator to chill while you prepare the filling.
In a small bowl, combine the gelatin powder and water. Let sit for 5 minutes to bloom.
Microwave the gelatin mixture for 10-15 seconds until fully dissolved, and let cool slightly.
In a large mixing bowl, combine the Greek yogurt, softened cream cheese, powdered sugar, lemon juice, and lemon zest using a hand mixer or whisk until smooth and creamy.
Gradually add the cooled gelatin mixture to the yogurt filling, mixing until fully incorporated.
Pour the filling into the prepared crust, spreading it into an even layer.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
Before serving, optionally top with whipped cream and garnish with fresh lemon slices.
Slice and enjoy this creamy, gluten-free dessert!
Nutrition Facts
Calories |
3342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.9 g | 276% | |
| Saturated Fat | 125.8 g | 629% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 287.9 g | 105% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 181.5 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 863 mg | 66% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1212 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
