Jo's Lemon Pie... With a GF DF Twist

8:00 AM


SO YOU'RE GLUTEN FREE, THAT SHOULDN'T TAKE ANY OF YOUR PIE AWAY...

My parents invited is over for an impromptu cook out this past weekend and if you have ever had Lesa's cookin', that isn't something you turn down. We had just arrived home from our tour de Texas and I had a major hankering to bake all the things. First on the list was Joanna Gaines' Lemon Pie. A couple of us in the family have a few food intolerances, so it's always a fun challenge to take something delicious and make it safe while keeping ALL THAT YUMMY GOODNESS INTACT!

Not to toot my own horn, but I nailed it with this one. (toot toot!) I'll include the recipe below so you can make it too! But first, you can peep the event through my camera lense...



 



And then Joanna Gaines actually posts the photo your pops took of the pie you made front and center on her Instagram. Life goals.
(drops the mic)

Ingredients For Filing:
  • 2 cans full fat coconut milk
  • 1 1/4 cup sugar
  • 4 egg yolks
  • 2/3 cup freshly squeezed lemon juice
  • 1 dash of salt
Ingredients For Crust:
  • 1 1/2 package Glutino Vanilla Creme cookies (Or you could use GF grahm crackers... my store was out of these. If you do use GF grahm crackers, you will want to add1/2 cup of sugar, 1 tsp vanilla, and 2 more Tbsp Earth Balance butter substitute)
  • 3 Tbsp Earth Balance butter substitute
Ingredients For Garnish:
  • 1 Lemon
  • Mint leaves


Instructions For Crust:
  • Preheat oven to 350 degrees F
  • Place cookies in a gallon ziplock and crush to a fine crumble consistency
  • Place the crumbles and butter substitute in a mixing bowl and mix well (in the case of GF grahm crackers, crush crackers then place all ingredients in bowl and mix well)
  • Press mixture into a greased pie plate and bake as is at 350 for about 8 minutes
Instructions For Filling:
  • Pour coconut milk into a saucepan and bring to a boil
  • Lower temperature and whisk in sugar until combined
  • Continue to simmer, stirring frequently, until mixture has thickened and reduced by almost half (about 50- 55 minutes)
  • Strain your freshly made sweetened condensed coconut milk into your mixer bowl
  • Let cool to room temperature
  • Add yolks lemon juice, and salt to the cooled sweetened condensed coconut milk and mix well
  • Pour filling into your baked crust and bake at 350 for about 20 minutes or just until the center wiggles slightly when moved.
  • Place in chiller for at least an hour to set and cool
  • Pile high with DF whipped cream (I generally make my own, but this So Delicious brand is a great alternative). 
  • Garnish with lemon slices and mint sprigs
  • Enjoy!


 (Adapted for allergens from Magnolia Blog)


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