Gluten-Free Lemonade Pie (No Bake)
It’s the sweet-meets-tart combo that makes this creamy lemon pie irresistible. Gluten-free and no-bake, it’s the ultimate easy dessert for warm days or anytime you need a refreshing pick-me-up.
Ingredients
No Bake Crust
- 1 ½ cups gluten-free shortbread cookies or graham crackers
- 2 Tablespoons light brown sugar
- ¼ teaspoon kosher salt
- 6 Tablespoons unsalted butter melted
Pie Filling
- 8 ounces (113.4 g) cream cheese softened to room temperature
- ½ cup sour cream
- ½ cup powdered lemonade mix *like Country Time
- ¼ cup lemon juice
- 4 ounces (226.8 g) whipped topping (like Cool Whip) thawed, plus more for servings
Instructions
- In a mixing bowl, whisk together the graham cracker crumbs, brown sugar, and salt. Add the melted butter and stir until the crumbs are evenly moistened. The mixture will still be quite crumbly.
- Press the crumbs evenly over the bottom and up the sides of the pie pan. Use the bottom of a small glass to firmly press the crust down and guide it up the sides.
- Bake the crust for about 10 minutes at 350 , or until just set. Let it cool completely. OR- freeze for 30 minutes.
Pie Filling and Assembly
- In a medium bowl, beat together the cream cheese, sour cream, lemon juice, and lemonade mix. Gently fold in the whipped cream until the mix is smooth with no streaks.
- Transfer the filling to the cooled pie crust and smooth the top. Cover and refrigerate at least 4 hours before serving with additional whipped cream.
Equipment
- food processor
- pie plate
- electric mixer or stand mixer
Notes
- Place whole cookies in a food processor and pulse until broken up. Or place them in a zip-loc bag and crush them with a rolling pin.
- Keep the prepared crust, cover with plastic wrap, in the refrigerator for up to 2 days before using it in your recipe.
- You can substitute ½ cup frozen lemonade concentrate for the lemonade mix and lemon juice but add sugar to taste.