The Sweet Life Recipes - Sweet Endings
Lemon Chiffon Pie
INGREDIENTS FOR THE CRUST:
1/4 cup sucralose
1/3 cup melted heart healthy "butter" alternative
1 & 1/4 cup graham cracker crumbs
(Mix all and press against a pie plate to make the crust)
Or use sugar-free premade crust from the grocery
INGREDIENTS FOR THE FILLING:
1/3 c water
1 envelope (2.5 tsp) unflavored gelatin
1 large egg + 2 egg yolks beaten
1/4 c sucralose
1/2 cup lemon juice (2 med lemons squeezed)
2 tsp grated lemon rind (from the 2 med lemons)
1/4 c shredded coconut (preferably unsweetened which you can sweeten with a bit of sucralose. You can find unsweetened coconut in the organic section of your grocery store, or in many Asian food stores)
2 (8 oz) containers sugar-free whipped topping
Pour water in a small heavy saucepan and sprinkle the gelatin evenly on top to soften. Let sit at least 3 minutes.
Meantime beat the egg + yolks. When softened, whisk in eggs, sucralose, lemon juice and zest. Stir constantly over medium heat until the mix thickens. It will be somewhere between a gravy and a thin pudding consistency. Do not worry about getting this mixture too thick at this point as it will thicken in the fridge. Pour the mix into a large mixing bowl and cool in the fridge for about an hour.
When it is cool, run the whisk thru the lemon mixture in order to loosen it up. If it got “too” firm on you (means you must have gotten distracted…) you can put it on the stove top for a moment and warm until just loose again. Fold in the sugar-free whipped topping and spoon into the crust. Refrigerate for at least 3 hours.