Once upon a time there was a little girl who loved raspberry. She ordered her mom to make all her desserts with raspberry. Raspberry pudding, raspberry cake, and raspberry pie. She always had a raspberry moustache and would hate when her mom tried to clean it. One day they were having their great grandma over for dessert. Great grandma loved lemon so the little girl was sad. But then the mother had a great idea, to make the best of both worlds and to create a dessert that both of the girls would like. A lemon cream pie with raspberry puree. The mom made the pie and watched closely as the little took her first bite, her frown turn into a big smile as she chewed. The grandma also was grinning as her taste buds were satisfied. The mom was proud. "Your creation is a hit Mom! Can I have seconds?" said the little girl. And they lived happily ever after.

Lemon Cream Pie with Raspberry Drizzle
Want to impress your grandma? Use this recipe here. Trust me, you’ll love it too.

Serves 8

Prepare ahead - Soak 1/2 cup raw cashews, covered in filtered water, for 4 hours

·         1 1/2 cups almond meal/flour
·         1/4 cup coconut oil, melted
·         1/4 tsp. celtic sea salt, ground
·         1/2 tsp. baking soda
·         1 Tbsp. filtered water

·         1 cup coconut meat, fresh or frozen - thawed
·         1 cup unsweetened coconut milk beverage or homemade almond milk
·         1/2 cup raw cashews, soaked
·         7-14 drops lemon stevia, to taste or 2 Tbsp. unpasteurized honey
·         1/2 lemon squeezed

Raspberry drizzle
·         1/2 cup raspberries, fresh or frozen – thawed

1. Crust - Preheat oven to 350° F (175° C). Add all the dry ingredients to a large bowl and stir. Melt coconut oil and add water. Pour into dry ingredients and mix. Line pan with parchment paper or grease with coconut oil. Add batter to the middle of your pie dish. Flatten with your fingertips, patting down in the middle, moving towards the outside. As you pat down the batter you will notice it going towards the sides, pat lightly at the base of the wall and form a wall going up the pie dish to the edge. Flatten outer rim. Bake for 15 minutes, no longer, on the middle rack. Take out of the oven and let cool before adding filling.

2. Filling - Blend coconut meat and nut milk in a high speed blender on high until smooth. Add soaked cashews, 7 drops of stevia and lemon and blend again until smooth. Taste. Add more sweetener if desired. Pour mixture into your pie dish, on the crust and place in the freezer, covered with saran wrap, to chill for 1 hour. Move to the fridge to let the filling set for 4+ hours. Cut into 8 pieces. Serve.

3. Raspberry drizzle - Blend raspberries and taste. If the berries are too sour I suggest adding a tsp. of unpasteurized honey to blend with the raspberries. Drizzle on top of individual pie pieces. Garnish with shredded coconut if desired. Serve cold.

I was happy to share this new dessert with Great Grandma Marge, who is visiting us from Regina.


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