I am not an expert with deserts tho i do try to make puddings and cakes from time to time. Each time my son comes home to visit i like to make him some kind of desert as he likes eating something sweet after every meal. When i look up a recipe on the internet and find too many ingredients or too many steps i get a little put off. I am always pressed for time and try to keep my cooking short, sweet and simple. Today  i made this lemon pie in a jiffy, and was surprised how nice it tasted and how quickly it was ready. Its light because it has no cream in it. The base does have butter but that cant be avioided. You can also use sugar free jelly to make this. I will give you all the options. So…..a piece of pie anyone????????
1 packet of jelly, you can use the flavor of your choice, i used lemon…you can also use sugar free jelly and halaal jelly or even gelatine free jelly…
milk, i used whole milk but you can use skimmed milk, lactose free milk or even soya milk OR cream if you want it richer
2 cups of powered biscuits, i used simple marie biscuits but you can use digestive or any sweet biscuit or even sugar free or whole wheat biscuits, gluten free biscuits etc
1/4 cup of melted butter, sorry here there is no substitute 😦
4 tablespoons of sweetened chocolate powder (like Nesquik or Cadburys drinking chocolate or any brand you have at home)
1/2 teaspoon of ground cinnamon
pinch of salt
Make the jelly acording to the instructions in the packet… and when you have to add the cold water substitute it with milk or cream.
Let the jelly set in room temperature while you make the base.
Mix the crushed biscuits with the chocolate powder and the cinnamon and pinch of salt, Mix it well with your fingers. Sometimes you might need to add a bit more of melted butter, all depends on which crushed biscuits you are using.
Take a pie dish (a pie dish is a round not so deep dish) and put all the buttery crumbs into it. Press very well to coat the bottom of the dish and the edges. Press well or else when you pour your jelly mixture the crumb layer will just float on top and it will be a delicious mess!! Put the pie dish with the crumb layer into the fridge for an hour.l Remove and gently pour the slightly thickened jelly mixture over it gently and refrigerate till the topping sets.
Decorate as you wish, with fruit or with whipped cream. I just decorated it with a few berries for color contrast.
Cut and tuck into it!!!!
You can omit the biscuit layer and just serve it as a lemon pudding ….
You can make it total low calorie using the options i have given you
You can also add some ginger juice to this…or some mint leaves… or even lemon zest
The jelly i used is a good quality and very fruity so i did not need to perk it up
You can omit the chocolate powder in the biscuit base
You can use different types of biscuits to make the biscuit base
You can save money by powdering biscuits no one wants to eat at home and use it for this pudding
You can also store biscuit crumbs (which sometimes happen when  you open a packed of biscuits ) and use it…
Which jelly did i use???? I used an excellent jelly

Nitu Chugani©

This entry was posted in Eggless Sweet Temptations, Floury Matter, Gluten Free, Healthy Options, Low Cost, Quick Recipes and tagged , , , , . Bookmark the permalink.


  1. Que buena pinta tiene esa tarta por Dios!.

  2. Ravneet says:

    Hi, I have a question… in India, the way we make jelly is to add boiling hot water to the contents of jelly packet and let it cool and set. Should I use boiling hot milk instead to make this pie? Won’t thw milk split??

    • nituchugani says:

      Hi Ravneet… if using indian jelly what you can do it use half the amount of boiling water and mix the jelly crystals till it dissolves. Then add the rest of the amount of milk (so say if you need 2 cups of boiling water, mix the jelly in 1 cup till dissolved and then add the other one cup of milk) hope i am clear?

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