Easy Lemon Pie

Prep Time 5 min Serves 4 servings     adjust servings

Your new favorite quick lemon dessert!


    Crumb Crust

    • 1/4 cup coconut flour
    • 1/4 cup water
    • 1 Tbs maple syrup
    • 1 Tbs coconut oil, melted

    Lemon Cream

    • 1 can coconut milk, refrigerated overnight
    • 2 Tbs maple syrup
    • Zest from 1 lemon
    • 1 Tbs lemon juice
    • 1 tsp vanilla extract
    • 2 Tbs coconut oil, melted & warm



    Recipe Notes

    It’s important to use a can of full-fat coconut milk that has been chilled overnight. Lite coconut milk or coconut milk beverage from a box will not work.

    When the can is refrigerated, the cream separates and hardens. Carefully scoop out only the solid white cream, but save the leftover water for a smoothie!

    This recipe makes two mini pies or one small pie and serves about 4. You should be able to double the recipe for a standard size pie. But if you do, I would pop it in the freezer for a few minutes so it firms up enough to cut and serve (since it is a very soft dessert.)

    Keep refrigerated. Should last 5-7 days in the fridge.

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