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Lemonade pie
Lemonade pie
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Prep Time:
35 minutes
Cook Time:
Total Time:
35 minutes
No-bake lemonade pie with triple layers, an irresistible sweet treat for any occasion.
Ingredients:
  • 250g Nice biscuits
  • 100g butter, melted
  • 15.00 gm gelatine powder
  • 125.00 gm boiling water
  • 400g cream cheese, softened
  • 53.75 gm caster sugar
  • 600ml thickened cream
  • 65.63 gm lemon juice
  • 250.00 ml old fashioned lemonade quencher juice
  • Fresh mint sprigs, to serve
  • Grated lemon zest, to serve
Instructions:
  • Prepare the pie dish by greasing the bottom with your favorite cooking spray or butter. Next, place the biscuits in a food processor and blend until they become fine crumbs. Add melted butter and process until the mixture is fully combined. Press the biscuit mixture evenly over the base and sides of the dish. Chill in the refrigerator for 30 minutes before moving on to the next step.
  • First, place the gelatine in a medium jug. Then, pour in the boiling water and stir until the gelatine completely dissolves.
  • With an electric mixer, whip together cream cheese and sugar until fluffy. Slowly pour in 2/3 cup of cream while continuing to beat until the mixture thickens a bit. Gently stream in half of the gelatine mixture and lemon juice, beating until just mixed. Pour the mixture into the prepared base and chill in the refrigerator for 1 hour or until the top is set.
  • Add the rest of the gelatine to the lemonade quencher, stirring until well combined. Allow it to sit at room temperature until needed.
  • Drizzle the lemonade mixture over the cream cheese mixture and chill for 3 hours until fully set.
  • With an electric mixer, whip the remaining cream until it forms just-firm peaks. Spread the cream mixture over the pie, garnish with mint sprigs and lemon zest, and serve.

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