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Raspberry Lemonade Pie

Pretty in pink raspberry lemon mousse on a light pound cake crust.
Prep Time15 mins
Total Time15 mins
Servings: 8 slices

Ingredients

Crust

  • 1/3 coconut flour
  • 1/4 cup + 1 Tbs water
  • 1 Tbs maple syrup
  • 2 Tbs coconut oil melted

Cream

  • 1 can coconut milk refrigerated overnight
  • 3 Tbs maple syrup
  • 3/4 cup freeze dried raspberries
  • 2 Tbs coconut oil melted and warm
  • lemon zest from 1 lemon
  • 3 Tbs lemon juice
  • 1 tsp vanilla extract

Instructions

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!

Notes

What I used:
To stoer: Keep refrigerated. The color will deepen slightly over time. Should last about a week in the fridge.