Raspberry Lemon Coconut Cream Pie

Recipe contributed by Sweetly Raw

Serves 12

INGREDIENTS:

Crust

• 1 cup oat flour
• 1 cup shredded coconut
• 3½ Tbsp maple syrup
• 3 Tbsp water
• 3 Tbsp virgin coconut oil, melted

Filling

• 2 cups raspberries (fresh or frozen and recently thawed – measure while frozen)
• ½ cup coconut whipping cream
• 2/3 cup raw cashews, soaked
• 1/3 cup virgin coconut oil, melted
• ¼ cup lemon juice
• 3½ Tbsp maple syrup
• ½ teaspoon lemon zest, optional

Whipped Cream Topping

• 1 can coconut whipping cream, chilled overnight
• 1 Tbsp maple syrup

DIRECTIONS:

Crust

1. In a food processor or high-speed blender, briefly pulse the oat flour and coconut.
2. Add maple syrup, water and melted coconut oil and continue to blend a few minutes until a firm dough forms.
3. Sprinkle extra oat flour into the bottom of a 9” pie plate then press the dough evenly into the pan. Place into the fridge to chill while preparing the filling.

Filling

1. In a high-speed blender, blend all ingredients except coconut oil until smooth.
2. Add the coconut oil oil and blend again until smooth.
3. Carefully pour into the crust, place in freezer and chill 2 to 4 hours then place in the fridge and chill at least 6 hours.

Whipped Cream Topping

1. Scoop the pre-chilled coconut whipping cream into a large mixing bowl and whip 1 to 2 minutes using an electric beater, until stiff peaks form.
2. Fold in the maple syrup if desired and continue to whip until evenly blended.
3. Spread on the top of the chilled pie when ready to serve or store in the fridge for up to 4 days.

 

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