No-Bake Mediterranean Lemon Pie

Makes 8 servings

Lemon brightens any dish, and this No-Bake Mediterranean Lemon Pie is no exception. A crust made from sweetened, crunchy cookies, with a hint of vanilla flavor, and paired with freshly squeezed lemon juice, this may be the best pie you will ever taste.



For the crust:

30 Maria cookies
6 tablespoons butter, melted
1 teaspoon vanilla extract

For the pie filling:

1½ cups water
5 sheets neutral flavored gelatin
½ cup milk
1 cup heavy cream
14 ounces sweetened condensed milk
½ cup cream cheese
Juice of 3 lemons
Zest of 1 lemon



To make the crust:

1. Seal the Maria cookies in a zip-top bag and crush with a mallet or a rolling pin into fine crumbs. 
2. In a small bowl, combine the cookie crumbs with the melted butter and vanilla extract. Mix well until mixture sticks together.
3. Press the cookie mixture firmly into the bottom of a 9-inch springform pan and refrigerate for 30 minutes.

To make the filling:

1. Add the water to a bowl and submerge the gelatin sheets. Let them sit for 5 minutes, until they rehydrate.
2. Cook the milk in a saucepan set over medium high heat for 3–4 minutes, until bubbles appear around the pan’s edges. Remove from heat.
3. Remove the gelatin sheets from the water and add to the hot milk, stirring until the gelatin dissolves completely. Cool gelatin until it is warm, but not set, around 15–20 minutes.
4. Combine warm gelatin mixture with the remaining Ingredients in a blender and process until smooth, thick, and creamy.
5. Remove the Maria cookie crust from the fridge and pour in the pie filling.
6. Refrigerate for 6–8 hours, or until set.
7. Serve cold. Refrigerate leftovers in an airtight container for up to 3 days.



Calories 483 (22%)
Total Fat 34.62 g (71%)
Saturated Fat 17.817 g
Polyunsaturated Fat 4.586 g
Monounsaturated Fat 9.494 g
Trans Fat 0.316 g
Cholesterol 71 mg
Sodium 271 mg (18%)
Total Carbohydrate: 34.01 g (14%)
Dietary Fiber: 0.7 g (3%)
Total Sugars: 17.61 g
Protein: 10.2 g (19%)
Vitamin A 869 mcg (37%)
Vitamin C 8.1 mcg (11%)
Vitamin D 17 mcg (3%)
Potassium 191 mg (4%)
Calcium 122 mg (12%)
Iron 1.69 mg (9%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here

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