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Lemon-Pucker Pie

Zest up your tastebuds with our delicious, dairy-free lemon-pucker pie made with our gluten-free Snickerdoodle Soft Baked Cookies.



Lemon Filling:

  • 1- .25 oz pkg. unflavored gelatin
  • 1/2 cup lemon juice
  • 1/4 cup water
  • 2 tsp. grated lemon zest
  • 1- 12 oz package SILKEN FIRM Tofu
  • 1/4 cup plus 3 Tbsp. sugar
  • 1- 10 oz container frozen Cool Whip (contains casein)*
  • 1 tsp lemon zest (optional)



  1. Mix together crumbled cookies, brown rice flour and tapioca flour.
  2. With a fork, cut in butter until mixed.
  3. Lightly spray a 9-inch pie plate. Press crumbs into bottom and sides. Bake for 12 minutes to set the crust.


  1. Combine gelatin, sugar, lemon juice and water in a medium saucepan.
  2. Stir over medium heat until dissolved, scraping sides if needed. Set aside to cool, about 5 minutes.
  3. With a food processor, blender, or hand mixer, beat tofu for 1 minute or until almost smooth.
  4. Blend in gelatin mixture. Refrigerate 15 minutes. Mixture will thicken.
  5. Break frozen whipped topping into pieces and add to the gelatin/tofu mixture. Process until smooth. Add lemon zest if desired.
  6. Spoon filling into the baked crust. Refrigerate 1 hour or until firm. Enjoy! Store any remaining pie in a refrigerator.

*TIP Replace Cool Whip with Tru Whip , an all natural whipped topping with no hydrogenated oils (contains casein and soy).


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