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Gluten Free No Bake Lemon Icebox Pie


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  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

This easy recipe for gluten free no bake icebox pie is the perfect summer dessert! It's an old fashioned recipe with condensed milk, cream cheese and a gingersnap cookie crust. This no bake lemonade icebox pie is creamy and a classic recipe for hot days.


Ingredients

Scale

Crust:
1 1/2 cups Gluten Free Ginger Cookies Recipe or Gluten Free Gingersnap Cookies
1/4 cup Unsalted Butter, melted
1/2 tsp Sea Salt

Filling:
2 - 8 ounce packages Cream Cheese, at room temperature
14 ounce can Sweetened Condensed Milk
1/3 cup Lemon Juice
2 Tbsp Lemon Zest
1 tsp Vanilla Extract
1 - .75 ounce pouch Unflavored Gelatin
1/4 cup Water

Whipped Cream Topping:
1 1/2 cups Heavy Whipping Cream
2 Tbsp Powdered Sugar, sifted
1 tsp Vanilla Extract


Instructions

In a food processor, process the gingersnap cookies until they're crumbled. Add the melted butter and salt. Pulse to combine the ingredients into a paste.

Pour the cookie mixture into a 9-inch pie plate and press evenly on the bottoms and sides. Place in the freezer while you make the filling.

In your stand mixer beat the cream cheese 1-2 minutes until creamy. Add the sweetened condensed milk and beat 2 minutes more to combine. Add the lemon juice, lemon zest and vanilla. Beat just until incorporated into the cream cheese mixture.

Stir together the gelatin packet and water in a small bowl. Let stand 1-2 minutes to dissolve fully. Add to the cream cheese mixture and beat to combine.

Pour the cream cheese mixture into the pie crust. Freeze for at least 2 hours.

In the bowl of your stand mixer using the whisk attachment whisk at medium high speed the heavy whipping cream, powdered sugar and vanilla until stiff peaks form.

Top the icebox pie with the whipped cream before serving.

Notes

You can make this lemon icebox pie up to 2 days in advance. Take the pie out of the freezer 15-20 minutes before serving so you can cut it.

You can replace the gingersnap cookies with gluten free graham crackers. Add 1/2 tsp of ground cinnamon to the crumbled mixture for a bit more flavor.

  • Prep Time: 20 minutes
  • Category: Pie, Ice Cream
  • Method: Freezer
  • Cuisine: Gluten Free