Raw Lemon Cream Pie, Gluten-Free, Dairy-Free, Egg-Free

No Bake Lemon Cream Pie, G-f, D-f, V opt.

Raw Lemon Cream Pie, Gluten-Free, Dairy-Free, Egg-Free

Raw Lemon Cream Pie, Gluten-Free, Dairy-Free, Egg-Free

Here is a no bake lemon cream pie that is naturally gluten-free, egg-free, and dairy-free that will make you pucker.

No Bake Lemon Cream Pie, G-f, D-f, V opt.

This past Easter I wanted make a dessert to bring to a gathering that I could actually eat since I am dairy and egg-free. If you have any kind of allergy, you know that it can be very challenging going to gathering and finding something you can actually eat. So the best way to ensure that you will have something to eat is to bring it yourself.

Lemon Cream Pie, Vegan Friendly

My Ellie-girl is in love with sour, so I thought I should adapt the Berry Cheesecake into something nice and tart since her birthday was also on Easter this past year.  And of course I had to experiment a few times making this before presenting it at a gathering and for her birthday!

Gluten-free Lemon Cream Pie

I got some heart-shaped spring form pans to make cute little mini cream pies too. It’s amazing how changing the shape of something and nothing else adds a special dimension to the pie.

Lemon Cream Pie-3

The Verdict: This pie has an awesome zing!  I love the tartness of the lemons paired with the sweetness of the crust.  Of all of the raw dairy-free and gluten-free crusts I have made, this one is my absolute favorite!  I love the sweetness of the maple syrup with the pecans and oats.  Yum!!

No Bake Lemon Cream Pie, G-f, D-f

Lemon Cream Pie, Vegan Friendly

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Raw Lemon Creamy Pie, Gluten-Free, Dairy-Free, Egg-Free

Servings 1 pie
Author Sonja

Ingredients

The Crust Ingredients:

  • 1 cup oats use gluten-free if needed
  • 1/2 cup pecans
  • 1/4 cup maple syrup

The Filling Ingredients:

  • 2 1/2 cups raw cashews optional soaked for about 2 hours-but not necessary with a high powered blender
  • 2/3 cup lemon juice organic & fresh is best (optional + an entire peeled lemon for extra zing)
  • 1 t vanilla extract
  • 1/3 cup coconut oil melted
  • 1/3 cup honey maple syrup for vegan
  • the zest of 1 lemon divided

Instructions

  1. Process the crust ingredients in a food processor. The longer they process, the finer the crust, so it’s up to you. Add more maple syrup if the crust doesn’t stick together.
  2. Press your crust into a pie plate. You can use a bottom of a glass to smash the crust into the pie plate.
  3. Put all filling ingredients except the whole peeled lemon and zest in a high powered blender in the order listed, and blend until smooth and creamy. If the filling is too thick, add a little water tablespoon by tablespoon to thin if desired.
  4. Add 1/2 of the lemon zest, and blend.
  5. Taste and add the whole peeled lemon if desired.
  6. Pour filling mixture on top of the pie crust.
  7. Smooth out the filling with a spatula.
  8. Garnish with the remaining lemon zest.
  9. Freeze to solidify, take out of the freezer about 15 minutes before serving, and enjoy!
  10. Keep refrigerated 3-4 days or in the freezer for up to a month.

Pictures updated 7/15.

Check out our other dairy-free, gluten-free, vegan option pies and cheesecakes here.

Raw Cashew-Based Desserts, D-F. G-F, V

 

Have you tried a Pumpkin Cheesecake, Dairy-Free, Gluten-Free?

Pumpkin Cheesecake Bars No Bake Dairy-Free

 

Go here for the complete list of recipes. 
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By Sonja

Sonja is a lover of the Lord, family, and friends. She digs DIY (especially re-purposing), fancies fitness, foods (whole), & fellowship. She is a thrifty thinker and jives with jazz. “Moreover, it is required of stewards that they be found faithful” (1 Corinthians 4:2 ESV). Thanks for visiting!

31 comments

    1. Hi Tracey. I’ve made this for people who have needed a nut free crust on this recipe and just subbed more oats for the pecans. If you need more moisture, just add more maple syrup by the teaspoon. I hope this helps!

      Reply

  2. i really enjoyed making this a few weeks ago! i changed the crust a bit and cut them into lemon bars rather than a pie. making them again tonight!!! Thanks for the recipe!

    Reply

  4. I’ve just pinned this-it looks amazing! Thanks for sharing your recipe.

    If you have a minute to spare I’d be thrilled if you could share this great post at my weekly Say G’day Saturday link up. It has just started and this would be a fantastic addition!

    Best wishes and happy Mother’s day! Natasha in Oz

    Reply

      1. I just wanted to let you know that I am featuring your post at my Friday Favorites post today. Thanks for joining Say G’Day Saturday!

        Best wishes, Natasha in Oz

        Reply

  10. I love all things lemon, and this pie sounds divine! I’ll be sharing it tomorrow at Raw Foods Thursdays. Thanks so much for linking it up! And I completely understand bringing dessert so you have something there that you can enjoy.

    Heather

    Reply

  12. ooh that looks super yummy! we often make a similar creation but with shredded coconut to make raw coconut cream pie. 🙂

    go raw foods! we celebrated earth day yesterday with raw zucchini pasta with sunflower, kale & garlic scape pesto!

    Reply

    1. We are trying to eat more raw foods too! Thanks for visiting and for the idea. I will make a coconut cream pie someday!

      Reply

    1. Hi Jolie! You are welcome! It comes together so fast, and I love that you can make it ahead and pull it out when company comes!

      Reply

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