Lemon Cream Pie
Author: Katie at Wholelovelylife.com
Recipe type: Treats + Snacks
Prep time:
Total time:
Serves: 8-10
- 3 cups pecans
- ¼ tsp sea salt
- 3 Tbsp coconut oil melted
- 2 Tbsp maple syrup
- 2 tsp vanilla extract or 2 vanilla bean scraped
- 1 cup coconut cream (refrigerate 2 cans of coconut milk overnight and separate from liquid)
- 1 cup cashews soaked 2 hours to overnight
- ¼ cup fresh squeezed lemon juice
- 1 thinly sliced lemon for garnish.
- To make crust add pecans, sea salt, 2 Tbsp coconut oil, maple syrup and 1 tsp vanilla to food processor.
- Mix until crust starts sticking together.
- Press into a pie pan or ceramic tart dish.
- Pop in the freezer to set while you prepare the lemon pie mixture.
- Clean food processor and add coconut cream, 1 tsp vanilla, 1 Tbsp coconut oil, cashews and lemon juice.
- Mix until as smooth as possible.
- Pour over crust and smooth out with hands.
- Garnish with sliced lemon overlapping each slice around the edge of the pie. For center lemon garnish make a cut in the bottom of a slice and twist.
- Refrigerate for at least 4 hours before serving.
- I recommend using a skinny spatula when you serve.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/raw-lemon-cream-pie/
3.2.1311