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Gluten Free Creamy Lemon Pie Who knew math could be so much fun?!

Gluten Free Creamy Lemon Pie

Shannon LeMmon
Tart and yummy with a similar taste of a Lemon Meringue pie but without the meringue.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine Pie
Servings 12

Ingredients
  

Crust

  • 1 Package white gluten free sandwich cookies finely chopped (approx 11/2 cups)
  • 3 T Butter
  • 1 or 2 Lemons

Filling:

  • 1 Lemon
  • 1 1/2 tsp Lemon peel dry lemon peel works great and is easy!
  • 1 2.9 ounces Lemon Cook and Serve Pudding and Pie Filling (not instant)
  • 1/2 C Sugar
  • 1/4 C Water
  • 2 Egg yolks
  • 1 T Butter
  • 2 Packages 8 ounce each Cream Cheese softened
  • 1/2 C Powdered sugar
  • 1 Container 6 ounces frozen whipped toppings thawed, divided (2 Cups for pie- rest for garnish)

Instructions
 

For Crust:

  • Lightly spray spring-form pan with non-stick cooking spray.
  • Finely chop cookies for crust. In a small bowl mix together the melted butter and cookie crumbs. Press cookies into the bottom of your prepared pan.
  • Cut 1 lemon into thin slices; cut each slice in half. *Leave one slice whole but cut 1/2 way through for garnish.
  • Arrange the lemon halves around the inside of the pan.
  • Refrigerate.

For Filling:

  • Squeeze lemon to measure 1/4 C juice and set aside.
  • In a sauce pan, combine pudding mix, 1/4 cup of water and eggs.
  • With a cooking spoon stir until blended.
  • Add 1 3/4 cups water to mixture in pan.
  • Cook over medium heat. Stir constantly, pudding will suddenly thicken as you do this.
  • When mixture comes to a full boil, remove from heat.
  • Remove 1/2 cup of the pudding and set aside to cool while your work on the rest of the filling.
  • Stir in 1 Tablespoon butter and the 1/4 cup of lemon juice. Stir until the butter is melted.
  • Let mixture sit for 15 minutes to cool and stir twice during the 15 minutes
  • In a small mixing bowl combine 16 ounces of Cream Cheese and 1/2 Cup powdered sugar; mix well.
  • Add the 1/2 Cup of lemon pudding you set aside and 1 1/2 tsp lemon peel
  • Fold in 2 cups Cool Whip, whipped topping
  • Spread over crust, being careful to not knock over the lemons.
  • If it hasn't been 15 minutes yet then put the pie in the refrigerator for a while.
  • After the 15 minutes are up, stir in the lemon pudding mixture that is in the pan.
  • Gently, spread evenly over your creamy layer.
  • Refrigerate for 6 hours.
  • * We will put it in the freezer for couple of hours if we want to speed up the time before we can eat it.
  • Garnish with Cool Whip
  • Run a paring knife around sides of dessert; release collar from pan. Garnish with remaining whipped topping and lemon zest. Cut into wedges.