Lemon Coconut Cream Pie

Lemon Coconut Cream Pie

Like I have mentioned some times before, one of the easiest way for me to decide what to make is by searching through my pantry for an ingredient. Today, the decision landed on lemons; an item I currently have in abundance, and that decision is this delicious lemon coconut cream pie.

The decision on what to do with my favourite citrus fruit was rather split. On one hand, I have been wanting to create a recipe for a lemon cake for ages. That said, I have an inkling that in order to make a successful recipe for that specific dessert, I will have to try several times in order to get all the components right. Considering I still have plenty of the delicious zesty fruit left, I might give it a try in the upcoming days nonetheless. The other option I was contemplating, was to make a Lemon Cream Pie.

One of my favourite recipes when looking back is the Chocolate Cream Pie, which coincidentally became the basis for this dessert as well. It is rich, chocolatey and oh-so tasty. Sometimes though, I want something a bit fresher and lighter. That’s where this deliciously fragrant pie comes into play. Made solely with a handful of healthy ingredients, such as nuts, dates and coconut milk.

If you do not have any lemons at the moment and still want to try out a pie, do give the afore mentioned one a shot!

Lemon Coconut Cream Pie
Lemon Coconut Cream Pie

Lemon Coconut Cream Pie Ingredients:

for the crust:

  • 2 cups raw nuts (I used equal parts almonds and walnuts)
  • 1 cup dates, pitted
  • 1 tsp vanilla essence
  • a pinch of Maldon salt

for the lemon filling:

  • 1 cup dates, pitted
  • 1 1/2 cup raw cashews
  • 3/4 cup lemon juice (about 4 large lemons)
  • 1/2 cup coconut cream *
  • 1 tsp vanilla essence

for the topping:

  • 2 x whipped coconut cream
  • sliced lemon

Lemon Coconut Cream Pie Directions:

  1. Place all the ingredients for the crust, except the dates, in a food processor and pulse it until you have a coarse meal. Add in the dates and resume pulsing until you have a crumbly and sticky dough. Press this firmly into the bottom of a spring-form pan (lined with parchment).
  2. Now to making the lemon filling. This is done simply by placing all the ingredients in a food processor and run until you have a smooth and creamy paste. It should have about the same texture as the picture below. Pour the filling over crust, flatten with a spatula and transfer the pie to the refrigerator for at least 6 hours, preferably overnight.
  3. Once the filling has set and just before serving, prepare the whipped coconut cream according to said recipe. Spoon the cream on top of the pie and spread it evenly with using a spatula. Do not add the whole amount of cream at once, since you might have a bit left over. Start with half of it and add dollops of more as you go along. Garnish with a few slices of lemon.

You should add the cream right before serving, however you can store any left-overs in the refrigerator for up to 3 days.

Additional notes (*):

Coconut cream is essentially just full-fat coconut milk that has been stored in the refrigerator for at least 2 hours (preferably over-night). Take it out of the fridge and scoop out the hardened coconut cream that you find on the top of the can. The reason for doing this is to allow the added water and coconut mass to separate. All of the water will have gathered at the bottom of the can, which is not going to be used when a recipe calls for coconut cream.

And that’s it! I hope you have enjoyed this recipe and be sure to let me know your thoughts. Speaking of, what are some of your favourite dishes to make that uses lemons? I would gratefully welcome any suggestions. But right now I have a very impatient dog whining about going out.



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