Today is National Pi (π) Day! I don’t know a lot about math, so I decided to celebrate with a different kind of pi…Lemon Pie!
Happy Pi Day everyone!
Ingredients:
The crust:
- 1 cup of raw almonds
- 1 cup of raw walnuts
- 1 cup pitted dates
- 1 tsp vanilla extract
- a dash of Himalayan sea salt
The lemon filling:
- 1 cup pitted dates
- 1 1/2 cup raw cashews
- 3/4 cup lemon juice (I used fresh squeezed juice from 4 large lemons)
- 1/2 cup coconut cream
- 1 tsp vanilla extract
for the whipped cream and topping:
- 2 1/2 cups of coconut cream
- 2 TB of raw cane sugar
- 1/2 tsp of vanilla extract
- sliced lemon
Directions:
The crust:
Place all of the ingredients for the crust (except the dates) in a food processor and pulse it until its kind of like flour. Add in the dates and mix until you have dough. Press this firmly into the bottom of a pie or tart pan.
Put aside the 2 1/2 cups of coconut cream for the whipped cream in the fridge.
The lemon filling:
Putt all the ingredients in a food processor and pulse until its smooth. Pour the filling in the crust and spread with a spatula. Then, put the pie to the freezer for around 2-3 hours.
The whipped cream:
Take the coconut cream out of the refrigerator and add the sugar and vanilla. Next, with an electric mixer, mix until fluffy and smooth. When you are ready to serve the pie, top it with the whipped cream and sliced lemon.
Viola!
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