No-Bake Lemon Pie (Egg-Free, Easy)

Name: No-Bake Lemon Pie (Egg-Free, Easy)
Total time: 8400 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 1/2 packages Maria cookies (or other plain tea biscuits, about 7 ounces/200 grams); 2 sticks unsalted butter, melted (about 1 cup/226 grams); 2 tablespoons brown sugar; 1/2 tablespoon ground cinnamon; Juice of 5 limes; 1 can sweetened condensed milk (14 ounces/397 grams); 1 can evaporated milk (12 ounces/354 ml); 1 packet unflavored gelatin; 1 1/2 cups water (about 355 ml); 1 box whipped topping mix or whipped cream; 3.5 ounces water (about 1/3 cup/100 ml)

Ninoshka Solano @NadiaSolano

An easy lemon pie recipe, perfect for an afternoon with friends and coffee or tea. This recipe combines steps from several versions to make it as simple as possible while getting the best results.

Ninoshka Solano @NadiaSolano

An easy lemon pie recipe, perfect for an afternoon with friends and coffee or tea. This recipe combines steps from several versions to make it as simple as possible while getting the best results.

Saved

Ingredients

2 1/2 hours (20 minutes prep)

10 servings

1 1/2 packagesMaria cookies (or other plain tea biscuits, about 7 ounces/200 grams)
2 sticksunsalted butter, melted (about 1 cup/226 grams)
2 tablespoonsbrown sugar
1/2 tablespoonground cinnamon
Juice of 5 limes
1 cansweetened condensed milk (14 ounces/397 grams)
1 canevaporated milk (12 ounces/354 ml)
1 packetunflavored gelatin
1 1/2 cupswater (about 355 ml)
1 boxwhipped topping mix or whipped cream
3.5 ounceswater (about 1/3 cup/100 ml)

Saved

Steps

2 1/2 hours (20 minutes prep)

1

Crush the cookies in a bag with a rolling pin, or blend them in a blender. Add the brown sugar and cinnamon, and mix well.
2

Grease a pie pan, add the cookie mixture, pour the melted butter over it, and press down to form a firm crust.
3

In a large bowl, combine the entire can of evaporated milk and the entire can of sweetened condensed milk. Start beating the mixture. Once it thickens a bit, add the lime juice and beat again. Set aside while you prepare the gelatin.
4

For the gelatin, use one packet and add it to 1 1/2 cups of water. Let it sit for 5 minutes to bloom.
5

Heat the bloomed gelatin in a saucepan, stirring constantly, but do not let it boil. Remove from heat and add it to the milk and lime mixture. Stir until smooth.
6

Pour this mixture into the prepared crust and refrigerate for 2 hours.
7

For the whipped topping, use a boxed whipped topping mix or whipped cream. Add 3.5 ounces (about 1/3 cup) of water and beat until you reach the desired consistency. Be careful not to overbeat, or it will turn into butter. Once it forms stiff peaks, stop beating and use it to decorate the pie.