Lemon Meringueless Pie

This pie is absolutely delish! Egg-free, dairy-free and gluten-free...but you sure can't tell!

Ingredients:

one recipe for No-Roll Pie Crust for a 9-inch pie, baked and cooled
2 1/2 C cold water
1 3/4 tsp unflavored gelatin
1/4 C cornstarch or tapioca flour
1 1/4 C granulated sugar (I did half sugar half stevia)
1/2 tsp salt
1/2 C lemon juice
1 TBS grated lemon peel
1 TBS coconut oil

Directions:

Prepare and pre-bake the no-roll pie crust according to the recipe directions. Cool the crust and set aside.

In a two-quart saucepan, combine the water, gelatin, cornstarch, sugar, and salt. Whisk the liquid occasionally over medium heat until it comes to a boil and thickens. Remove the pan from the heat and add lemon juice, lemon peel, and coconut oil. Whisk the mixture to blend it.

Slowly pour the lemon filling into the cooled pie crust. Leave the pie on the counter for about an hour to allow the filling to cool. Transfer the pie to the refrigerator and chill overnight.






From: Celebrating Food: 121 Gluten-Free recipes for a Healthier You! by Susan Gauen