This is a no-bake gluten free pie! It is easy to make with simple ingredients. You will love this Chocolate Dirt Pie! For a twist decorate with gummy worms, in the “dirt”.
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Ingredients for the Chocolate Dirt Pie:
5.9 oz box of Pudding- I used chocolate fudge, but any flavor of chocolate will do. Follow the directions on the package. Which means you will also need:
3 cups milk
8 oz Cool Whip
3 Tbs melted butter
Gluten free chocolate cookies. My family likes K-Toos . However Glutino chocolate cookies also work well and taste good.
Direction for the Chocolate Dirt Pie:
Make your pudding first, by following the directions on the box of pudding. You will need 3 cups of milk to complete this. Set aside and let set up while you prepare the pie crust.
*I spray the pie plate with a non-stick spray, just to be sure it can be easily served when it is time.
You need to chop or smash your cookies really fine. You don’t want any big pieces left. You can do this by using a chopper, food processor or put in a zip-lock baggie and roll a heavy rolling pin on them.
Put 3/4 of the crushed cookies into a bowl and mix with the melted butter. Set aside the rest of the cookie crumbs for later.
When all the crushed cookies are wet, put the mixture into the pie plate. Press up the sides and the bottom.
Remove approximately 1 cup of pudding from the set up pudding. There is a little too much pudding to fit in the pie plate.
Stir in 1/2 of the Cool Whip.
Spread into your crust.
Top with the cookie crumbs that you set aside. Refrigerate for approximately 4 hours. Serve with the rest of the Cool Whip to top off each slice.
Pi Day, also known as March 14 or 3-14 or 3.14 is a great day to work on some home economic skills!
Our friends first found this recipe for us because we liked doing dessert together and there wasn’t a lot to alter in this recipe to make it gluten free and I tweaked it for ease. It was originally called “Creamy Lemon Supreme” and came for the Pampered Chef’s Sweet Endings Cookbook.
I call it “Gluten Free Creamy Lemon Pie”. It reminds me of the Lemon Meringue pies my Great Grandfather used to make. I never did care for the meringue part. Which this one doesn’t have. I have made this pie many times for a girls camp fundraiser and several times, it has been bought , before it has even made it to the table! This also make for a nice springtime feeling dessert for Easter.
This is best made in a spring form pan. However, if you want to serve a lot of people double the recipe, do away with the lemon border and make in a 9×13 pan. Great for a family, Easter or neighborhood party!
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1 package of gluten free white sandwich cookies, finely chopped (I like either Glutino gf vanilla creme cookies or Kinniekinnick. I could only find a link for the Glutino ones. From Amazon, you have to buy a pack of 6. That would make them handy for other pie crusts.)
Put the sugar, 1/4 cup water and pudding mix (do not add any other ingredients, just the powdered mix) into a pan to cook.
When pudding, egg yolks and water are nicely mixed, add 1 3/4 cups water and cook pudding over medium heat. Stir constantly until mixture comes to a full boil. It will thicken quickly and you don’t want it to burn. Remove from heat. Put 1/2 cup of the pudding aside and let cool while you prepare the other ingredients.
In the remaining pudding, in the pan, stir in that 1/4 cup of lemon juice you set aside earlier and 1 Tablespoon of butter. Once butter is melted let it sit to cool for 15 minutes. Stir twice during that time.
Next, you need 16 ounces of cream cheese, softened. In a small mixing bowl, mix cream cheese with 1/2 cup powdered sugar. When that is mixed well, add the 1/2 of pudding you set aside and 1 1/2 tsp lemon zest, I love that I can buy dry lemon peel and not have to zest because I’m not very good or patient at zesting. Homemade My Way Lemon Peel Granules 2 Oz. Next, fold in 2 cups of Cool Whip.
Take this light and creamy layer and put it over your crust being careful to not knock the lemons over.
Put in fridge, if you it hasn’t been 15 minutes yet. When the 15 minutes is up, spoon that bright yellow pudding over the top.
Garnish with your lemon slice that is partially cut through. Twist the cut ends in opposite directions and place on top. Refrigerate for 6 hours.
Gluten Free Creamy Lemon Pie
Tart and yummy with a similar taste of a Lemon Meringue pie but without the meringue.