Paleo Lemon Cream Pie

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 469.4
  • Total Fat: 35.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 17.4 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 3.9 g
  • Protein: 9.1 g

View full nutritional breakdown of Paleo Lemon Cream Pie calories by ingredient
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Introduction

GF/Grain/egg/Dairy FREE GF/Grain/egg/Dairy FREE
Number of Servings: 12

Ingredients

    4 fl oz Lemon Juice
    8 serving Cashew Nuts, Raw (1/4 cup)
    2 tbsp Bob's Red Mill Coconut Flour
    8.50 serving gelatin unflavored powder ~ knox 1/2 tsp 1.6g
    4 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
    2 cup Honeyville Almond Flour
    1 tbsp Y.S. ORGANIC BEE FARMS RAW HONEY
    4 tbsp Y.S. ORGANIC BEE FARMS RAW HONEY
    8 tbsp Y.S. ORGANIC BEE FARMS RAW HONEY
    3.4 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
    1 tbsp Vanilla Extract

Tips

Soak cashews to soften for 1 hour before blending in hot water . Drain water add cashews to blender


Directions

Pre Heat 350 Crust Mix all ingredients for crust .Mix until looks like coarse meal.. Pour into pie pan. Cook until brown . Cool completely.
Filling- Add Lemon juice and Zest and 1/2 can coconut milk in a saucepan. Sprinkle Geletain on top to soften .Add cashews and remaining coconut milk , honey,vanilla to blender.Blend til creamy. Set aside.
Heat lemon juice and gelatin until gelatin resolves stirring a lot.Cool 5 mins.Then add to blender and blend well . cool 30 mins.Pour into cool crust . Cover with plastic and refrigerate for 6 hours better overnight to firm up..Open can of coconut milk the has been chillin in Frig.Scoopcream pour in bowl . Add honey and gelatin to bowl until peaks form . Spread over cooled pie and serve.
This recipe uses 2 cans of Full Fat coconut milk . One can chilled over night in refrigerator for the topping

Serving Size: 12

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