Tallying the nutritional information for this guy, I was peeking through my fingers like I was watching a horror movie.
But guess what!? It doesn’t have the gazillion calories that I imagined.
Nutritionally, it’s significantly preferable to a traditional coconut cream pie!
If you’re watching your carbs and want healthy medium chain fatty acids, this pie is for you.
Well.., you, me and all the creamy pie lovers of the world.
Inspired by my lemon coconut cream icing, I loved it so much, I slapped it in a pie.
For years I’ve watched in envy as my family ate dairy-filled key lime and chocolate pies.
But no more.
I’m finally getting my just desserts.
P.S.- Want the nutritional stats? Check down below for a comparison.
Note: This recipe was shared with the following blog communities: Fat Tuesday, Slightly Indulgent Tuesday, Gluten-Free Wednesday, Wheat-Free Wednesday, Allergy Free Wednesday, Healthy Vegan Fridays, Wellness Weekends and Gluten Free Fridays.
Coconut Cream Lemon Pie (GF and V)
Makes: 12 slices, Prep time: 15 minutes, Chill time: 1 hour
- 3 cups chilled extra thick unsweetened coconut milk (I used 1 and 3/4 cans of Trader Joe’s Extra Thick coconut milk)
- Juice of 1 big lemon
- 1/4 cup maple syrup
- 2 T arrowroot powder
- 2 cups nut meal (hazelnuts, walnuts, almonds, or pecans) from toasted nuts. I used hazelnuts.
- 6 dates
1/4 cup waterUpdate: 1 T warm water
- 1/4 cup plus 2 T unsweetened shredded coconut
- 3/4 tsp. vanilla
- 1/2 tsp. salt
- 2 T unsweetened shredded coconut
- Chill coconut milk for 30 minutes in the freezer. Before freezing, remove bottom of can and drain of coconut water. Or chill unopened can for 12 hours in the refrigerator.
- Lightly oil a 9-and-a-half inch pie pan with coconut oil.
- For crust, soak dates in
1/4 cup1 tablespoon warm water for ten minutes to soften. Mash lightly with a fork. This crust will be less sticky and easier to work with if you use less water to soak the dates in. If your dates are soft, then avoid adding the water completely. If they are very hard, wrap them in a moist paper towel and microwave on high, checking at ten second intervals for softness.
- Place ground nuts and soaked dates in a food processor along with coconut, vanilla and salt. Process well until mixture begins to release oils, is dark in color, and naturally forms a ball.
- Remove dough and pat into a ball. Place in oiled pie pan and press into crust shape, approximately 1/4 inch thick. If your crust is very sticky, use wet hands or place a sheet of parchment paper over top the ball of dough and use it to press it into shape. If it’s too crumbly, press into shape using wet hands.
- For filling, open two cans of chilled extra thick coconut milk from the bottom. Drain off coconut water and scoop three cups of coconut milk into a large bowl. Add lemon juice, maple syrup, and arrowroot.
- With a hand held mixer, lightly blend until incorporated. You’re not actually whipping the cream, just blending the ingredients. Taste and adjust sweetener and lemon to your liking.
- Pour cream into pie crust and chill for an hour before serving.
- Lightly toast shredded coconut over medium heat and sprinkle over top of pie before cutting.
- Store in the refrigerator.
PTHN Coconut Cream Lemon Pie*: Serving Size: 1 slice, Calories: 279,Carbohydrates: 15.2g, Protein:3.6g, Fat:24.4g, Fiber:3.3g
Traditional Coconut Cream Pie: Serving Size: 1 slice, Calories: 423,Carbohydrates: 46.1g, Protein:6.8g, Fat:23.5g, Fiber:1.5g
*Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.