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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.