Coconut Lemon Chiffon Pie Recipe
Gluten Free Recipe
This Coconut Lemon Chiffon Pie is a very light dessert and perfect for summer entertaining. If desired, you can toast the coconut before making the crust. This lends an almost nutty flavor to the crust as the heat releases the natural oils.
1-1/2 cup shredded coconut
1/2-cup confectioners' sugar
3 tablespoons butter, melted,
14 ounce can sweetened condensed milk,
6 ounce can frozen lemonade, thawed
8 ounces non-dairy whipped topping, thawed
3 tablespoons fudge ice cream topping
8 thin slices fresh lemon
In a medium bowl, stir together the coconut and sugar. Gradually stir in the melted butter. Press the mixture evenly over the bottom and sides of a lightly oiled 9 inch pie plate. Refrigerate the crust until it is firm (about 1 hour).
In a large bowl, stir together the condensed milk, lemonade, and whipped topping until no streaks remain. Spoon the filling into the chilled pie crust. Spoon the ice cream topping into a small, microwave safe bowl, and heat the topping in the microwave until it is fairly liquid, stirring frequently. Drizzle the topping over the filling.
Refrigerate the pie until the filling thickens, at least 1 hour. Before serving, put the lemon slices around the edge of the topping.
Yield: 12 servings
Serving size: 1 slice
Calories 299; Fat 12g; Saturated fat: 9g; Cholesterol: 16mg; Carbohydrates 45g; Fiber 1g; Protein 3g; Sodium: 88mg