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Coconut Lemon Chiffon Pie

Gluten Free Recipes

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.

Coconut Lemon Chiffon Pie

Recipe Ingredients

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

Recipe Directions

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.

Nutrition Information

Yield: 12 servings
Serving size: 1 slice
Calories 299; Fat 12g; Saturated fat: 9g; Cholesterol: 16mg; Carbohydrates 45g; Fiber 1g; Protein 3g; Sodium: 88mg

Variation: Lemon Angel Pie

Similar to a lemon meringue pie, only in this Lemon Angel Pie the crust is the meringue. The filling is a bit thin but packed with lemon flavor. Top with whipped cream.

Meringue Crust - beat until stiff:

4 egg whites and 1/4-teaspoon cream of tartar.
Add gradually: 3/4-cup sugar and 1-teaspoon vanilla or 1/4 teaspoon gluten free vanilla powder. Spread on well greased 9-inch pie pan and bake 300-degrees for one hour. Cool.

Lemon Filling:
Beat well: 4 egg yolks

1/2-cup sugar
1/2-cup water
2 tablespoons lemon juice
2 teaspoons grated lemon rind

Cook over low heat until thick, cool in pan. Spread over crust. This doesn't make very much filling, so you will need to spread it thin.

Whipped Cream Topping

Whip 1 plus 1/2-pint whipping cream and spread over filling, serve.

Store pie in refrigerator up to 24 hours.

Fresh Lemons

Super Summer Treat

Lemon Meringue Milkshake: Blend 1 cup each lemon sorbet and vanilla frozen yogurt, 1/4 cup milk and 2 tablespoons jarred lemon curd; pour into glasses. Beat 2 egg whites and 2 tablespoons superfine sugar until stiff. Spoon onto the shake glasses and brown with a kitchen torch.

Did you know?

Lemon water contains high levels of vitamin C, which can reduce cortisol, the stress hormone that contributes to belly fat. Lemon water also fends off bloat, which prevents metabolism plateaus.