Raw Lemon Cream Pie!

Posted by on Jan 19, 2015 in Recipes | 0 comments

Probably the best thing about being a food blogger is that you always have a really good excuse to make desserts. If you get an idea, you have to try it out, right?

This lemon cream pie is a perfectly delightful dessert. The lemon pie filling is light, fluffy and creamy in texture. It almost feels delicate.  With a little vanilla coconut cream around the edges and a sweet cookie-like crust, it’s pretty much dessert heaven. 

Lemon Cream Pie

Lemon Cream Pie

I used brazil nut milk to make the filling. Not only are brazil nuts incredibly rich and creamy, they are full of essential minerals and vitamins. They have the highest concentration of selenium, a mineral needed to stave off cancer and coronary art disease, in any food.  They are packed with b vitamins: thiamin, riboflavin, niacin, pantothenic acid, vitamin B-6, and folates. And they contain a dose of contain copper, magnesium, manganese, potassium, calcium, iron, phosphorus, and zinc.   

Who doesn't love pie?

Who doesn’t love pie?

In fact, this dessert is so full of good things, maybe it shouldn’t even be called a dessert?

Lemon Cream Pie
Serves 8
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Total Time
2 hr
Total Time
2 hr
Crust
  1. 1 cup oats
  2. 1/2 cup walnuts
  3. 1/2 cup raisins
  4. pinch of salt
  5. 1 tbsp coconut oil (aroma free), melted
Filling
  1. 2 cups brazil nut milk
  2. 1/4 cup lemon juice
  3. zest of 1 lemon
  4. 3/8 tsp of lemon extract
  5. 1/2 cup agave nectar
  6. 2 tbsps irish moss powder
  7. 1/4 tsp agar agar powder
Coconut Whipped Cream
  1. 1 cup young coconut meat
  2. 1 tbsp maple syrup (or more to taste)
  3. 1 packet of stevia
  4. 1 tsp coconut oil
  5. 1/2 vanilla bean (beans scraped out if you don't have a high-speed blender)
  6. Pinch of salt
  7. 1/4 cup of coconut water, or more as needed to blend.
Crust
  1. Add oats, walnuts, raisins and salt to a food processor and process until crumbly.
  2. Add coconut oil and pulse a few times to combine.
  3. Starting with the sides, press into an 8-inch pie tin.
Filling
  1. Add brazil nut milk, lemon juice, lemon zest, lemon extract, agave nectar, irish moss powder and agar agar powder to a blender and blend on high until smooth.
  2. If you are using a high-speed blender, continue to blend for about five minutes, until the mixture is gently heated (which will help activate the agar agar and irish moss).
  3. If you do not have a high-speed blender, transfer to a pot and heat gently for a few minutes, while stirring constantly until warm. Do not allow to boil.
  4. Carefully pour the filling into the prepared pie crust and refrigerate for at least two hours or overnight, until firm.
Coconut Whipped Cream
  1. Place all ingredients in a blender and blend on high until smooth. This should be nice and thick at this point.
  2. Put in refrigerator and allow to cool.
  3. When the lemon cream pie has set, pipe coconut whipped cream around the edges.
  4. Top with a little extra lemon zest, if desired.
  5. Eat!
Vegan Sweet and Simple http://vegansweetandsimple.com/
Making brazil nut milk is incredibly easy. All you need to do is soak 1 cup of brazil nuts for 8-12 hours, drain them, place them in a blender along with 4 cups of water, a pinch of salt and 1/2 tsp of vanilla. If you like you can add a tablespoon of lecithin, which helps bind the oils to the water and stops it from separating. It also makes it a little extra creamy. 

I bet you can't eat just one!

I bet you can’t eat just one!

My partner loves lemony desserts. So much so that when I came home from work the day after I made this, it was *all* gone. I’m pretty sure you’ll love this dessert just as much too. 

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