Gluten-Free, No-Bake Lemon Yogurt Pie Recipe

Name: Gluten-Free, No-Bake Lemon Yogurt Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the pie crust; 150 g corn flakes; 100 g butter or 100 g coconut oil; 150 g bittersweet chocolate; for the filling; 8 sheets white gelatin; 500 g plain yogurt; 75 g sugar; 50 ml lemon juice; 200 ml whipping cream; 3/4 cup flaked coconut (optional); 150 g dark chocolate, chopped

Servings: persons

for the pie crust
150 g corn flakes
100 g butter or 100 g coconut oil
150 g bittersweet chocolate
for the filling
8 sheets white gelatin
500 g plain yogurt
75 g sugar
50 ml lemon juice
200 ml whipping cream
3/4 cup flaked coconut (optional)
150 g dark chocolate, chopped

1
pie crust:
2
lightly crush the corn flakes in a plastic bag.
3
slowly melt butter or coconut oil in a bain-marie, then add chocolate, stirring constantly until everything is melted and blended.
4
dump corn flakes into the melted chocolate, mix well until all corn flakes are covered with the chocolate mixture.
5
layer bottom of a 10 inch spring form with non stick baking paper, lighty grease the ring and pour batter into the form, press down and smooth with the back of a tablespoon.
6
refrigerate for 2 or three hours.
7
filling:
8
dissolve gelatine according to package directions.
9
in a medium bowl, mix yoghurt, sugar and lemon juice.
10
mix dissolved gelatine with some of the yoghurt, then stir into rest of the yoghurt.
11
wait till yoghurt starts to thicken, then whip cream until it forms peaks and carefully fold into yoghurt.
12
carefully stir in flaked coconut.
13
pour onto chilled crust, smooth with back of a spoon and refrigerate for another two hours.
14
finely chop semisweet or dark chocolate and sprinkle over chilled pie.
15
carefully remove spring form ring and serve chilled.
16
enjoy!

980

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: for the pie crust, 150 g corn flakes, 100 g butter or 100 g coconut oil, 150 g bittersweet chocolate, and more.

Yes, Gluten-Free, No-Bake Lemon Yogurt Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free, No-Bake Lemon Yogurt Pie

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