Gluten-free, No-bake Lemon Yogurt Pie

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

• 150 g corn flakes
• 100 g butter or 100 g coconut oil
• 150 g bittersweet chocolate
• 8 sheets gelatin
• 500 g plain yogurt
• 75 g sugar
• 50 ml lemon juice
• 200 ml whipping cream
• 3/4 cup flaked coconut (optional)
• 150 g dark chocolate, chopped

Recipe

• 1 pie crust:.
• 2 lightly crush the corn flakes in a plastic bag.
• 3 slowly melt butter or coconut oil in a bain-marie, then add chocolate, stirring constantly until everything is melted and blended.
• 4 dump corn flakes into the melted chocolate, mix well until all corn flakes are covered with the chocolate mixture.
• 5 layer bottom of a 10 inch spring form with non stick baking paper, lighty grease the ring and pour batter into the form, press down and smooth with the back of a tablespoon.
• 6 refrigerate for 2 or three hours.
• 7 filling:.
• 8 dissolve gelatine according to package directions.
• 9 in a medium bowl, mix yoghurt, sugar and lemon juice.
• 10 mix dissolved gelatine with some of the yoghurt, then stir into rest of the yoghurt.
• 11 wait till yoghurt starts to thicken, then whip cream until it forms peaks and carefully fold into yoghurt.
• 12 carefully stir in flaked coconut.
• 13 pour onto chilled crust, smooth with back of a spoon and refrigerate for another two hours.
• 14 finely chop semisweet or dark chocolate and sprinkle over chilled pie.
• 15 carefully remove spring form ring and serve chilled.
• 16 enjoy!