Lemon Delight Pie {Low Carb/Paleo/Vegan}

Lemon lovers, are you ready for your new LEMON OBSESSION? This lemon pie! Bursting with bright lemon flavor, this light and creamy pudding is delicious and simple: NO cooking required!

This recipe is dedicated to Summer, my IG buddy (Hi, Summer!) who gave me the idea to recreate one of her favorite recipes. When she sent me the link to this Luscious Lemon Delight and asked me to make it healthier, I was SO excited to tackle the challenge! I transformed a dessert made with mostly processed foods into a healthy, guilt-free treat using only whole food ingredients– and NO sugar. I love healthy makeovers 😉

Lemon Delight Pie - PrettyPies.com



It’s a Party

Last week, we got to travel to my brother’s house in Houston to celebrate all the summer birthdays in my family (including mine! Woot!) I was thrilled to get to bring the birthday “cake” (or birthday PIE!) to share with my fam. (And because I can’t eat traditional cakes made due to my ongoing health issues.) But any excuse to make a new dessert, I’m GAME. 🙂

This pie was devoured in about 2 minutes flat! Yay! I was so happy (and relieved) my family liked it. I still get nervous when people taste my recipes, ha. Especially since this one is sweetened only with stevia. But I’m proud to report that this pie does NOT have any strange taste that screams “this isn’t real sugar.” All I taste is the delightfully sweet lemon creaminess.

Lemon Delight Pie - PrettyPies.com

Gimme Gimme MORE

Even before I got home from my week long family vaca, I decided I HAD to make this pie AGAIN. 1, because I wanted to eat MORE of it #noshame. So yummy. I definitely need more than just 1 slice!!
And 2, because I wanted to see if I could tweak it to be even more delicious. AND I SUCCEEDED. With just a few changes, I made it MORE lemony, with MORE beautiful yellow, and more rich CREAMY texture! I am officially obsessed. 

How do you get that vibrant gorgeous YELLOW?

Some pies use egg yolks, some use artificial coloring. Neither of those here. I used turmeric! 100% natural and adds a little boost of health benefits, too! Win-win. It’s not “required” for the recipe, but it sure does make it pretty 🙂 #ilikepretty

The photos you see that are a bright yellow have about double the amount of turmeric as the 1st photo up at the top. All you need is about 1/4 teaspoon and it’s gorgeous.
Lemon Delight Pie - PrettyPies.com
This lemon recipe ranks in my TOP 5 favorite Pretty Pies for SURE. And I still can’t get over how simple the recipe is. I love EASY, don’t you? You’ll need cashew butter this time, so there’s no soaking involved, which makes it quicker. It’s just whisk & chill! And don’t forget the generous dollops of coconut whipped cream.
{And if you love lemon, be sure to check out my Easy Lemon Pie recipe and Lemon Icebox Pie! <– that one has a sneaky lil secret ingredient! hehe}
Lemon Delight Pie - PrettyPies.com
Cashew butter + lemon + coconut cream. DELISH. I dare you not to lick every drop from your spatula, bowls, whisk, EVERY.SINGLE.THING. Omg, the filling tastes like lemon cake batter! YUM.
If you make it, please tag me on Insta @emily.likes.food, or share your pic on Facebook with the tag #prettypies I’d LOVE to hear what you think =D Your new lemon obsession? 
p.s. Do you want to see more recipe makeovers using healthy ingredients? Send them my way and so I can re-create something for you!!
UPDATE: I recorded a video for this recipe and shared it on my facebook page! See how easy it is to make!




Print Recipe
Lemon Delight Pie {Low Carb/Paleo/Vegan}
Your favorite luscious lemon dessert got a whole foods makeover! With NO cooking involved!
Prep Time 15 minutes
Passive Time 4 hours
Servings
slices
Ingredients
Crust
  • 2 1/4 cups pecans or nut of choice
  • 1 Tbs coconut oil
  • Pinch of Himalayan pink salt
  • Splash of water to help blend
  • Optional: add 2 medjool dates for sweetness
Lemon Pudding
  • 1 cup cashew butter (I used homemade by processing 2 cups raw cashews)
  • 1 can Thai Kitchen coconut milk solid cream only
  • 3 1/2 Tbs lemon juice
  • Zest of 3 lemons (or more) about 2 Tbs+
  • 55 drops Sweet Leaf vanilla creme stevia to taste
  • 1 tsp vanilla extract
  • Pinch of Himalayan salt if cashew butter is unsalted
  • 1/4 to 1/2 tsp turmeric for color
  • 1/4 cup coconut milk (Optional) for lighter texture
Coconut Whipped Cream
  • 1 can Thai Kitchen coconut milk solid cream only
  • 2 tsp vanilla extract
  • 10 drops Sweet Leaf vanilla creme stevia to taste
  • Garnish lemon twists or wedges or more zest, chopped pecans, other fruit like berries or kiwi
Prep Time 15 minutes
Passive Time 4 hours
Servings
slices
Ingredients
Crust
  • 2 1/4 cups pecans or nut of choice
  • 1 Tbs coconut oil
  • Pinch of Himalayan pink salt
  • Splash of water to help blend
  • Optional: add 2 medjool dates for sweetness
Lemon Pudding
  • 1 cup cashew butter (I used homemade by processing 2 cups raw cashews)
  • 1 can Thai Kitchen coconut milk solid cream only
  • 3 1/2 Tbs lemon juice
  • Zest of 3 lemons (or more) about 2 Tbs+
  • 55 drops Sweet Leaf vanilla creme stevia to taste
  • 1 tsp vanilla extract
  • Pinch of Himalayan salt if cashew butter is unsalted
  • 1/4 to 1/2 tsp turmeric for color
  • 1/4 cup coconut milk (Optional) for lighter texture
Coconut Whipped Cream
  • 1 can Thai Kitchen coconut milk solid cream only
  • 2 tsp vanilla extract
  • 10 drops Sweet Leaf vanilla creme stevia to taste
  • Garnish lemon twists or wedges or more zest, chopped pecans, other fruit like berries or kiwi
Instructions
To make the crust:
  1. Pulse nuts, coconut oil and salt together in a food processor. Add a splash of water to help it blend. (Optional, for sweetness: add in 1-2 medjool dates). Press into a standard size pie plate.
To make the pudding:
  1. Refrigerate a can of coconut milk overnight. Scoop out the solid coconut cream from a can of coconut milk into a small mixing bowl and whip with a hand mixer until smooth. Set aside.
  2. In a large mixing bowl, whisk cashew butter, lemon juice, zest, stevia, and vanilla until smooth. (*do NOT use a blender or food processor or it can make the texture strange)
  3. Fold in the coconut whipped cream. Optional: add in 1/4 cup full-fat coconut milk for a lighter, fluffier pudding. I liked it better without, but both are good 🙂
  4. Taste and adjust for sweetness and lemony-ness, adding more stevia or zest, if needed.
  5. Pour over crust. If you have a spoonful of cream leftover, swirl it around if you're feeling fancy. Then chill pie for 3-4 hours until set.
To make the coconut whipped cream:
  1. Refrigerate a can of coconut milk overnight.Scoop out the solid cream into a mixing bowl (save the water for a smoothie!) Add vanilla and stevia and whip with a hand mixer for about 30 seconds until fluffy and smooth.
  2. Decorate pie with whipped cream (I used a small ice cream scoop)
  3. Garnish with lemon twists/wedges, sliced fruit, extra zest or chopped nuts. Enjoy! 🙂
Recipe Notes

You can easily make your own cashew butter by blending 2 cups raw cashews in a food processor for about 10-15 minutes (scraping down the sides as needed). If you do this, LET IT COOL before adding anything to it, and whisk by hand or the mixture can "seize" or curdle or do all kinds of funky stuff.

I prefer the version WITHOUT the extra coconut milk added. And I liked it better with LOTS of fresh lemon zest. I highly recommend a microplane. There's no comparison in the ease of zesting compared to my old zester. I love mine!

Keep refrigerated. Should last about a week in the fridge. Can also be frozen, but I would freeze without the whipped cream and garnishes for best results.

 

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