Gluten-Free, No-Bake Lemon Yogurt Pie - cooking recipe

Ingredients

for the pie crust
150 g corn flakes
100 g butter or 100 g coconut oil
150 g bittersweet chocolate
for the filling
8 sheets white 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

Preparation

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!