NO BAKE PIE CRUST GLUTEN FREE RECIPES

Steps:

• pie crust:.
• lightly crush the corn flakes in a plastic bag.
• slowly melt butter or coconut oil in a bain-marie, then add chocolate, stirring constantly until everything is melted and blended.
• dump corn flakes into the melted chocolate, mix well until all corn flakes are covered with the chocolate mixture.
• 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.
• refrigerate for 2 or three hours.
• filling:.
• dissolve gelatine according to package directions.
• in a medium bowl, mix yoghurt, sugar and lemon juice.
• mix dissolved gelatine with some of the yoghurt, then stir into rest of the yoghurt.
• wait till yoghurt starts to thicken, then whip cream until it forms peaks and carefully fold into yoghurt.
• carefully stir in flaked coconut.
• pour onto chilled crust, smooth with back of a spoon and refrigerate for another two hours.
• finely chop semisweet or dark chocolate and sprinkle over chilled pie.
• carefully remove spring form ring and serve chilled.
• enjoy!

Steps:

• Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
• Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
• Pour gluten-free flour into a large bowl. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water one tablespoon at a time until dough is no longer sticky and forms a ball.
• Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
• Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.