Raspberry Lemonade Pie {Vegan & Paleo}

This Raspberry Lemonade Pie is delightfully sweet and tart. And best of all.. Pretty in pink! 🙂 No food coloring needed. 100% naturally colored with fruit! (Free from gluten, dairy, eggs & refined sugar. Vegan & Paleo) 

For all my pink loving friends, this is for you. I love making colorful desserts, especially for my daughter’s birthday parties. But I don’t love using artificial food coloring. (You can read more about why here <–I’ve learned a lot from that website. Good stuff especially for real-food beginners!)

So.. sans the gross artificial dyes, I am absolutely thrilled to be able to color desserts 100% with fruit! (See below for how!) You can use as little or as much as you want to achieve the color you want. More fruit = more vibrant color! And more delicious raspberry flavor. Sweet and tart. Light and refreshing. To me, it tastes like sunshine and rainbows, lol. It reminds me of pink lemonade but has a distinct raspberry flavor. Delicious.

The no-bake coconut flour crust tastes like a light pound cake and the whipped coconut cream + coconut oil filling taste like a creamy mousse. Yummm.

Fresh lemon juice & zest adds a terrific tartness that is balanced by a touch of maple syrup and the richness of the cream. Add as much zest as you like (I like a to use a lot!) It really compliments the raspberry flavor.

Top it off with lots of pretty, fresh raspberries. I only wish I had used more because the texture of the berries with the creamy mousse was so perfect.

Raspberries are my favorite! If you love raspberries, too, check out my Raspberry Coconut Ice Cream Cake!

The secret to vibrant pink without food coloring…

The beautiful pink color comes from freeze dried raspberries that I blended into a powder using my little Ninja personal size blender. It literally takes 30 seconds. Quick & easy!

You can find freeze dried raspberries at Target, Sprouts, Whole Foods, Trader Joes and many health food stores. Even Aldi carries freeze dried fruit now. You can use any fruit you like– strawberries, blueberries or blackberries would all go well with lemon. And the colors are gorgeous!

Not only pretty on the outside, but pretty inside, too.

No gluten, dairy, grains, artificial colors, or refined sugar! Just healthy whole foods! Yay!

This pink pie is perfect for Valentine’s Day! If you have a heart shaped pan, that would be even more perfect.

For more pretty pink desserts, check out my Mini Strawberry Cheesecakes, Hot Pink PieCookies with Strawberry Whipped CreamNeapolitan Cheesecake,

Click image below to save this recipe on Pinterest:

Raspberry Lemonade Pie

Pretty in pink raspberry lemon mousse on a light pound cake crust.
0 from 0 votes
Print Pin Rate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 slices





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!


What I used:
To stoer: Keep refrigerated. The color will deepen slightly over time. Should last about a week in the fridge.
Tried this recipe?Tag @emily.likes.food #prettypies!


    • Emily

      I wouldn’t recommend it. That would add a lot of juice to the pie and make it liquidy, and it may not set up. But you could try leaving out the freeze dried and just adding them on top. 🙂

  • Marlene Maag

    Hello, would it be possible to substitute honey for the maple syrup? Would the measurements be the same? I’m super excited to make this.

  • Cheryl Harrell

    Hi Emily,
    I plan to make this pie for easter. I have a can of coconut cream, not milk, do I refridgerate it or was that so it would solidfy since it was milk? Also how much of the cream do I use, it is a 13.5 oz can from Trader Joes. 🙂

    • Emily

      I would still refrigerate it since the cans of cream tend to still have a little bit of water in them.

      Use 1 cup of cream. It’s flexible, though. A little more or little less is ok.

      Keep in mind this makes a small (~ 7”) pie, so if you have a standard size pie plate, double the recipe 🙂

      Hope you enjoy!

    • Emily

      It doesn’t to me, but I love coconut. Thai Brand coconut milk doesn’t have a coconutty flavor like some other brands 🙂
      You can use refined coconut oil if you don’t want any coconut flavor.

  • Brandi

    Hi I’m newly dairy free and I’d love to make this pie for Easter. Is the 3/4 cup freeze dried raspberries before they are all ground up?? I was planning to double this so I just want to make sure I have enough raspberries:) thank you for this yummy recipe

  • Stephanie Gosselin

    Hi! I went to three stores in my city to find freeze dried rasberries with no luck. The closest substitue I could find was baobab fruit powder. So my question is, once the rasberries and blended, how much powder does it produce, so I know how much baobab powder to include. Thank you!

    • Emily

      On no, sorry you couldn’t find them. Do you live near a Target, Sprouts, Kroger or Whole Foods? Most grocery stores carry them now with the snacks & nuts. Amazon has them too.

      But you can use a different fruit, too! I believe it’s about 1/3 cup after blending. You can use a little more or less if you need to. It’s flexible 🙂 Adjust to taste. Hope you enjoy!

  • Faiza

    Thanks for the reply 🙂 Can I opt for freeze dried raspberry powder instead of in whole form? If so, how much?
    P.S I think I like dry and crumblyish,

    • Emily

      I’m sorry, that won’t work. Coconut oil solidified when chilled, so that’s what holds it together. Another option is palm shortening or a mix of 1/2 coconut butter 1/2 coconut milk.

  • Linda Blahut

    Hello there,
    I couldn’t find raspberries, but found strawberries instead. I prefer raspberries and was wondering if I could substitute raspberry juice from some thawed frozen raspberries for the vanilla. What do you think Emily?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating