Lemon-Pucker Pie

• Crust:
• 1 box Enjoy Life(R) Lively Lemon cookies, crumbled into small pieces
• 1/4 cup plus 1 Tbsp. butter or Spectrum shortening
• 1/2 cup brown rice flour
• 2 Tbsp. tapioca flour
• Lemon Filling:
• 1 (.25 ounce) pkg. unflavored gelatin
• 1/2 cup lemon juice
• 1/4 cup water
• 2 tsp. grated lemon zest
• 1(12 oz.) pkg. SILKEN FIRM Tofu
• 1/4 cup plus 3 Tbsp. sugar
• 1 (10 oz) container frozen Cool Whip (contains casein)*
• 1 tsp lemon zest (optional)

1. 1) To prepare crust, mix together crumbledcookies, brown rice flour and tapioca flour.
2. 2) With a fork, cut in butter until mixed.
3. 3) Lightly spray a 9" pie plate. Press crumbs into bottom and sides. Bake for 12 minutes to set the crust.
4. 4) To prepare filling, combine gelatin, sugar, lemon juice and water in a medium saucepan. Stir over medium heat until dissolved,scraping sides if needed. Set aside to cool, about 5 minutes.
5. 5) With a food processor, blender, or hand mixer, beat tofu for 1 minute or until almost smooth. Blend in gelatin mixture. Refrigerate 15 minutes. Mixture will thicken.
6. 6) Break frozen whipped topping into pieces and add to the gelatin/tofu mixture.Process until smooth. Add lemon zest if desired.Spoon filling into the baked crust. Refrigerate 1 hour or until firm. Enjoy!Store any remaining piein refrigerator.
7. *TIP Replace Cool Whip with Tru Whip, an all natural whipped topping withno hydrogenated oils (contains casein and soy).

crust, lemon cookies, butter, brown rice flour, tapioca flour, lemon filling, unflavored gelatin, lemon juice, water, lemon zest, silken, sugar, lemon zest

Taken from www.epicurious.com/recipes/member/views/lemon-pucker-pie-50053614 (may not work)