Gluten-Free Fluffy Lemonade Pie

Ingredients:

For the Crust:

1 1/2 cups finely ground gluten-free vanilla cookies, about 22 cookies or 1 (10.5-ounce) package, such as Glutino brand

4 tablespoons unsalted butter, melted

For the Filling:

1/4 cup fresh lemon juice from 2 lemons

2 tablespoons cold water

1 tablespoon unflavored gelatin

3/4 cup cold water

1/2 cup granulated sugar

1 1/2 cups cold heavy cream

1/4 cup powdered sugar

Zest of 1 lemon

Instructions:

For the Crust: Preheat oven to 350°F. In small bowl, combine vanilla cookie crumbs and melted butter. Stir with a fork to combine. Mixture should be damp and hold together when pressed. Press crumb mixture onto the bottom and sides of a 9-inch pie plate. Bake until set and aromatic, about 10 to 12 minutes. Remove crust from oven and place on a wire rack to cool.

For the Filling: Combine lemon juice and 2 tablespoons water in a small saucepan. Sprinkle gelatin on top and allow to stand for 5 minutes.

In a separate small saucepan, combine 3/4 cup water and granulated sugar. Heat over medium-high heat, stirring occasionally, until sugar dissolves. Set aside.

Cook gelatin mixture over low heat, without allowing liquid to boil, until gelatin is dissolved, about 4 minutes. In a small bowl, stir together gelatin mixture and sugar mixture. Chill until soft set, about 2 1/2 hours (the gelatin should wiggle but you don’t want it totally set).

In the bowl of a stand mixer fitted with the whisk attachment, combine heavy cream and powdered sugar and whip to medium-firm stiffness. Add gelatin and whip until the gelatin is combined. Spoon into prepared pie crust. Sprinkle lemon zest over the top of the pie. Chill for 6 hours or until fully set. Serve. Leftover pie can be refrigerated for up to 4 days.