Lemon Icebox Pie {Vegan}
A dairy-free creamy dreamy lemon pie with a secret ingredient! You would NEVER guess this is made from ZUCCHINI!
Servings
10slices
Servings
10slices
Ingredients
Crust:
  • 1cup almonds
  • 1/2cup shredded unsweetened coconut
  • 3/4cup datespitted
  • 1/2tsp vanilla bean powderor extract
  • pinch of pink salt
  • splash of waterto help blend, if needed
Lemon Filling:
  • 2cans coconut milksolid cream only
  • 1 medium zucchinipeeled, grated & squeezed dry (roughly 3/4 cup)
  • 2Tbs lemon zestfrom 2 large lemons, divided
  • 1/3cup + 1 Tbs fresh lemon juicefrom 2 large lemons
  • 1/2cup coconut oilmelted
  • 1/2cup pure maple syrupor honey
  • 1tsp vanilla extract
  • pinch of pink saltI used about 1/16 tsp
  • Extra lemons for zesting/slicingfor garnish
Instructions
To make the crust:
  1. Pulse crust ingredients in food processor until sticky crumbles form.
  2. Press into parchment lined 7″ springform pan.
To make the lemon filling:
  1. Add zucchini to a food processor with 1 Tb lemon zest and blend thoroughly.
  2. Add the remaining ingredients, except oil, and blend, scraping down the sides as needed.
  3. Stream in melted coconut oil with the processor running.
  4. Taste & adjust with more zest or sweetener, if needed.
  5. Pour filling over crust.
  6. Freeze for a about 3 hours, or until firm.
  7. Transfer to fridge for another hour or two, to make slicing easier.
  8. Garnish with more lemon zest, lemon slices or whipped coconut cream.
  9. Slice & enjoy chilled, or return to the freezer for a firmer, frozen treat. (see notes)
Recipe Notes

I use a 7″ springform pan. If you use a larger pan, your pie will be shorter. Or you can double the filling.

To get the cream from canned coconut milk: refrigerate 2 cans of coconut milk overnight.

The next day, carefully open and scoop out the solid cream that has hardened at the top of the can. Reserve the liquid for a smoothie!

Always buy full-fat coconut milk for whipped cream. I like Thai Kitchen organic.

This pie can be enjoyed frozen or chilled– both are delicious!

To enjoy chilled, storeĀ in the fridge (after the initial freezing to help solidify.)

To enjoy frozen, return your pie to the freezer after slicing and store in the freezer. (Pie will last several weeks this way)

If frozen solid, just set on the counter for 15 minutes or so to soften.

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