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 low-carb pudding is delicious and simple: NO cooking required! (gluten-free, dairy-free, sugar-free, vegan & paleo!)

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 πŸ˜‰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. πŸ™‚

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 πŸ™‚ #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

EASY AS PIE

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

More Healthy Makeovers?!

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!!

Save this recipe on Pinterest:


Lemon Delight Pie | Pretty Pies

Lemon Delight Pie {Low Carb/Paleo/Vegan}

Your favorite luscious lemon dessert got a whole foods makeover! With NO cooking involved!
0 from 0 votes
Print Pin Rate
Keyword: dairy-free, gluten-free, low-carb, no-bake
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 19 minutes
Servings: 10 slices
Author: Emily

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)
  • 1 13..7 oz 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:

  • 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:

  • 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.
  • 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)
  • 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 πŸ™‚
  • Taste and adjust for sweetness and lemony-ness, adding more stevia or zest, if needed.
  • 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:

  • 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.
  • Decorate pie with whipped cream (I used a small ice cream scoop)
  • Garnish with lemon twists/wedges, sliced fruit, extra zest or chopped nuts. Enjoy! πŸ™‚

Notes

Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).
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!
To Store: 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.
Tried this recipe?Tag @emily.likes.food #prettypies!

15 comments

  1. Lizzy says:

    When you’re talking about the cans of coconut milk do you just want the solids scooped out and then you don’t use the milk or do you want us to use a can of coconut cream (which is all solid)?

    • Emily says:

      I don’t recommend a liquid sweetener here, since it might make it soupy. I would use powdered coconut sugar (if you don’t have powdered, you can blend it in a small blender for 10 seconds to make a powder)

      Try 1/4 cup powdered sugar and taste to see if that’s sweet enough. You can always add more. If you make it, let me know how it turns out! πŸ™‚

  2. Jacqueline says:

    I love how you include ” taste to see if sweet enough” most people think their food is going to come out magical.. no you have to taste taste. I cant wait to try thus recipe..ill let you know how it turned out.

Leave a Reply