Lemon Delight Pie {Low Carb/Paleo/Vegan}
Your favorite luscious lemon dessert got a whole foods makeover! With NO cooking involved!
Servings Prep Time
10slices 15minutes
Passive Time
Servings Prep Time
10slices 15minutes
Passive Time
  • 2 1/4cups pecansor nut of choice
  • 1Tbs coconut oil
  • Pinch of Himalayan pink salt
  • Splash of water to help blend
  • Optional: add 2 medjool dates for sweetness
Lemon Pudding
  • 1cup cashew butter(I used homemade by processing 2 cups raw cashews)
  • 1can Thai Kitchen coconut milksolid cream only
  • 3 1/2Tbs lemon juice
  • Zest of 3 lemons (or more)about 2 Tbs+
  • 55drops Sweet Leaf vanilla creme steviato taste
  • 1tsp vanilla extract
  • Pinch of Himalayan saltif cashew butter is unsalted
  • 1/4 to 1/2tsp turmericfor color
  • 1/4 cup coconut milk (Optional)for lighter texture
Coconut Whipped Cream
  • 1can Thai Kitchen coconut milksolid cream only
  • 2tsp vanilla extract
  • 10drops Sweet Leaf vanilla creme steviato taste
  • Garnish lemon twists or wedgesor more zest, chopped pecans, other fruit like berries or kiwi
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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