Healthier Lemon Pie With Ginger Crust
Introducing a refreshing treat that will awaken your taste buds: This no-bake lemon pie combines creamy and zesty flavors, making it the perfect dessert to brighten any occasion. Discover how simple it is to whip up this delightful dish that everyone will adore.It’s a simple recipe that’s quick to make. It has three layers - creamy cashew and coconut cream lemon filling topped with fresh whipped coconut cream all nestled in a delicious, ginger cookie crust base. The combination of the tart lemon and spicy ginger crust is simply amazing.Deliciously lemony, lemon pie. Insanely good! It’s almost impossible to eat just one slice of this delicious no-bake pie – everyone always asks for seconds! It’s a perfect combination of tangy lemon flavor and rich, smooth creaminess that is sure to satisfy your taste buds!I have ‘healthified’ this classic recipe. Gone are the loads of sugar, the heavily sweetened condensed milk and the sugary biscuit base held together with melted butter.In their place is wholefood ingredients like nuts (almonds and cashews), coconut cream along with dates and a splash of honey to sweeten the deal.There has been no compromise on taste though. It is still so very yummy.This might be a perfect dessert for an upcoming pot luck or family gathering. It is best to make it the day before, so advance preparation eases up your schedule. You slice it straight from the freezer when ready to serve. Makes one 9” pie, serves 8.I am a HUGE lover of all things lemon – especially lemon desserts. I think lemon flavored desserts are the way to go all year round, but especially during the spring and summer. It’s just so refreshing! Who doesn’t love a bright, cool, and creamy lemony dessert. It is so easy to make, and the citrus-ginger combination is addicting along with the fresh whipped cream topping. Delicious. You can have fun and be creative with garnish. You could use slices of lemon or fresh sliced kiwi, but you could use other fruit such as blueberries, or candied ginger pieces or even dainty edible flowers. Make your whipped cream the day before, and dessert is done.You will be asked for the recipe.
Servings 8
Ingredients
Base Crust
- 1 1/2 cups almonds
- 1 cup dates, soaked 30 minutes and drained
- 1/2 cup rolled oats
- 1/2 cup desiccated coconut
- 1 inch piece of ginger root, grated or 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
Lemon Cream Filling
- 2 cups cashews, soaked 3+hours and drained
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 2-3 lemons, juice and zest (depending on how lemon-ey you like it)
Topping
- Whipped coconut cream – store bought or recipe below in notes
- Lemon slices and zest
Instructions
Base Crust
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making this lemon pie to allow coconut cream to separate.Next prepare your 9-inch pie pan with nonstick cooking spray.Place almonds into a food processer and process until broken down and crumbly. Add dates, oats, coconut, ginger and vanilla and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your pie base crust.Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.
Lemon Cream Filling
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Place all filling ingredients, cashews, coconut cream, coconut oil, honey, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it.Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.
Topping
- Top the pie with whipped cream and lemon slices and/or zest. You can use dairy or super healthy, sugar free and delicious, whipped coconut cream (recipe below in notes). You can either spread it on as the 3rd layer immediately OR you can pipe it on the outside edges of the pie in decorative dollops after the refrigeration time and before serving.
Notes
Homemade Whipped Coconut Cream
Add even more nutrition and healthy qualities to many other dishes with nutrient-dense fluffy, whipped coconut cream.
It’s a dairy-free dessert topping that is not overly sweet and made with simple ingredients. This whipped coconut cream is just as thick, luscious, and creamy as dairy-full whipped cream and ideal for topping cakes, tarts, puddings, hot cocoa, and more.
Made with just 3 ingredients in 5 minutes of active time. Be sure to chill the canned coconut milk the day before you need it.
Packed with healthy fats, tons of other good stuff and amazing flavour to help support a healthy, fit body.
Go here for the simple recipe: Whipped Coconut Cream
