In honor of Pi Day (that’s March 14 or 3.14159 for math nerds), we present this delicious twist on lemon cream pie created by Kim Capella at The Coconut Diaries. In addition to being gluten-free and vegan, this recipe is also super approachable for those new to cooking because it doesn’t involve any baking.

Lemon-Pie-Close-Up

The crumbly, cookie-esque crust is made by combining dates, oats, shredded coconut, and water in a food processor or blender, and the lemon mixture is briefly heated on a stovetop before being poured into the crust and chilled in the refrigerator. The non-dairy coconut milk whipped cream topping adds a light and airy finishing touch. Enjoy!

Lemon-Pie-Slice

Recipe and photos by Kim Capella

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Ingredients

Pie Crust
  • 1 1/2 cup pitted dates
  • 3/4 cup oats, uncooked
  • 6 tablespoons unsweetened shredded coconut
  • 3-4 tablespoons water
No-Bake Lemon Pie Filling
  • 3/4 cup raw cashews
  • 2 lemons, juiced
  • 1/4 cup maple syrup
  • 1 tablespoon coconut oil
  • 1/8 teaspoon turmeric (optional, for color)
  • 1/3 cup canned full-fat coconut milk (chilled overnight)
Whipped Topping
  • 1 13.5-ounce can full-fat coconut milk (chilled overnight)
  • 1/2 cup powdered sugar (optional)

Directions

  1. To prepare the crust, blend the dates, oats, and coconut into small bits. Once everything is blended finely, add 3-4 tablespoons water to make the mixture hold together while still being malleable. Press the pie crust into a full-sized pie pan, completely covering the base and edges. It’s easiest to use your hands to press this in.

  2. For the lemon filling, soak the raw cashews in water overnight, OR boil them in water for 5-10 minutes until soft. Strain, and blend the cashews with the remaining ingredients except for the coconut milk. Transfer the mixture to a saucepan and add 1/3 cup canned coconut milk. (When you open the can of chilled coconut milk, you want to only use the firm white part on top and discard any of the liquid.)

  3. Heat the mixture in the saucepan, continuously stirring until the coconut milk is melted and incorporated. Pour your lemon filling on top of the pie crust. Place the pie in the fridge to cool while you make the whipped topping.

  4. To make the whipped topping, grab the other can of chilled coconut milk. Again, discard the liquid and only use the firm white portion. Transfer to a bowl with the powdered sugar. (The sugar is optional, but it helps the topping become fluffier and more whipped.)

  5. Use a hand beater to whip together the coconut milk and sugar, blending for 2-3 minutes until fluffy. Evenly spread on top of the chilled pie. Slice into 8 pieces and enjoy immediately, OR chill in the fridge for at least an hour before serving. (It’s best when chilled. The filling becomes thicker and extremely pleasant after being chilled. Store extras in the fridge up to a week.)

Nutritional Information

Calories
366
Total Fat
22g
Saturated Fat
15g
Cholesterol
0mg
Sodium
12mg
Carbohydrates
41g
Dietary Fiber
4g
Sugars
27g
Protein
5g
YIELD:

8 servings