Raspberry Lemonade Pie
Pretty in pink raspberry lemon mousse on a light pound cake crust.
cup + 1 Tbs
freeze dried raspberries
melted and warm
from 1 lemon
To make the crust:
Stir together all ingredients in a small bowl.
Press into a 7″ pie plate.
To make the cream:
Blend freeze dried raspberries into powder using a small blender.
Scoop out solid cream from a can of coconut milk into a large mixing bowl.
Add in the raspberry powder, syrup, zest, lemon juice and vanilla and whip with hand mixer. (Using a blender or food processor is not recommended because it changes the texture.)
Pour in melted coconut oil last and stir briefly to incorporate (Do not overmix or it could clump together)
Pour cream over crust. Decorate with berries and extra zest.
Chill for 1 hour or until set. Enjoy!
Keep refrigerated. The color will deepen slightly over time. Should last about a week in the fridge.
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