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Mostly Raw Lemon Cream Pie [Vegan, Gluten-Free]

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This pie is delicious, deceptively healthy and luxurious and I felt totally great after eating it. Make it for your next holiday celebration or just make it for no reason at all! Be sure to have a few friends over as this pie will serve a crowd. A very happy crowd.

Mostly Raw Lemon Cream Pie [Vegan, Gluten-Free]


Raw Pie Crust:

  • 3/4 cups pitted Sayer dates
  • dash coarse sea salt
  • 2 cups (reduced fat) shredded coconut
  • 1 tbsp evoo
  • 1/2 tsp cinnamon
  • 1 tbsp chia seeds
  • 1 tbsp maple  syrup (or sub agave nectar to make raw)

Raw Lemon Curd: 

Part I:

  • 2/3 cup fresh squeezed lemon juice
  • 2 tbsp chia seeds
  • 1 tbsp ground flax
  • 2 cups boiling water

Part II:

  • 2 tbsp agave nectar
  • 3 tbsp maple syrup (or sub agave nectar to make raw)
  • dash coarse sea salt
  • 1/2 tsp cinnamon
  • 1 tbsp of fresh lemon zest

Part III:

  • flax-chia goop
  • food processor mixture

Raw Lemon Cream Pie Filling: 

Part I:

  • Prepared lemon goop from part 1
  • 1/2 of the thick Cream skimmed off the top of a 400ml can organic coconut milk, chilled (in fridge) at least 24 hours to separate  (I use Thai Kitchen’s Organic Full Fat, do NOT use reduced fat coconut milk)
  • 1.5 tbsp maple syrup (or sub agave nectar to make raw)
  • pinch coarse sea salt
  • 1/2 tsp cinnamon
  • 1 tsp evoo

Part II:

  • 2 tbsp chia seeds

Part III:

  • 4-5 tbsp liquid Creamed Coconut
  • 1 squeeze lemon juice
  • 1 tsp maple syrup (or sub agave nectar to make raw)



Raw Pie Crust:

  1. Combine all ingredients in food processor until crumbly.
  2. Pour crumbly mixture into a pie pan and press into the bottom and sides evenly with your hands or the back of a spoon.
  3. Store in freezer for 15 minutes before filling.

Raw Lemon Curd: 

  1. Combine water, flax and chia in a bowl. Let gel about 20 minutes.
  2. Juice your lemons in the meantime (3 and 1/2 lemons made me 2/3 cup of juice). Grab your food processor. Add the lemon juice.
  3. Add Part II ingredients to the juice in the blender and blend on high to combine until frothy.
  4. Add the goop into the food processor and blend on high for a few minutes.
  5. The mixture should now be slightly thickened and opaque. Strain it into a bowl. Discard the flax and chia goopiness your strainer catches. Cover the strained mixture with tinfoil and refrigerate a few hours or overnight (I did overnight).

Raw Lemon Cream Pie Filling: 

  1. Chill a metal mixing bowl in the freezer for five minutes. Open the chilled can of coconut milk and scoop out the cream from the top, leaving the liquid in the can. Add the cream to the chilled bowl. Add the other ingredients and beat on high with an electric mixer until mixture resembles whipped cream. Transfer half the mixture to another bowl. Add the lemon good to the original bowl and beat together on high speed. Gently blend in the remaining cream to the mixture 1 tbsp at a time.
  2. Add the chia seeds and beat until the mixture is creamy and foamy. Put the bowl in thee freezer.
  3. Place the sealed package of creamed coconut in a bowl of hot water for 5 minutes until the mixture liquefies. Open the package and pour 4 or 5 tbsp of the creamed coconut into the bowl of frothy lemon mixture from freezer. Add the lemon juice and maple and beat the mixture on high speed until with and creamy (not super thick). Taste! Add extra maple if not sweet enough or more lemon juice if not lemony enough.
  4. Pour mixture into your frozen pie crust and place the pie in a level spot in your freezer to set (should take an hour or two).
  5. Top the now chilled pie with fresh coconut whipped cream and extra lemon zest and serve.






Danielle Dewar is a passionate baker and the woman behind the blogs Baking Backwards and Our Vegitable. Danielle has been tinkering with gluten-free baking for the past three years to improve her health and quality of life. Danielle's recipes are totally from scratch and use no gums or stabilizers and no pre-made flour mixes.



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