Raspberry Lemonade Pie
Pretty in pink raspberry lemon mousse on a light pound cake crust.
Servings Prep Time
8slices 15minutes
Servings Prep Time
8slices 15minutes
  • 1/3 coconut flour
  • 1/4cup + 1 Tbs water
  • 1Tbs maple syrup
  • 2Tbs coconut oilmelted
  • 1can coconut milkrefrigerated overnight
  • 3Tbs maple syrup
  • 3/4cup freeze dried raspberries
  • 2Tbs coconut oilmelted and warm
  • lemon zestfrom 1 lemon
  • 3Tbs lemon juice
  • 1tsp vanilla extract
To make the crust:
  1. Stir together all ingredients in a small bowl.
  2. Press into a 7″ pie plate.
To make the cream:
  1. Blend freeze dried raspberries into powder using a small blender.
  2. Scoop out solid cream from a can of coconut milk into a large mixing bowl.
  3. Add in the syrup, zest, lemon juice and vanilla and whip with hand mixer.
  4. Add in the raspberry powder and whip again.
  5. Pour in melted coconut oil last and whip briefly to incorporate.
  6. Pour over crust. Decorate with berries and extra zest.
  7. Chill for 1 hour. Enjoy!
Recipe Notes

Keep refrigerated. The color will deepen slightly over time. Should last about a week in the fridge.

Emily Rose Spain

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