Lemon Coconut Pie (made with Meyer Lemons)

I love Meyers lemons! They are so perfectly tart and slightly sweet. They are so perfect! I decided to use the Meyers lemons and the coconut flesh I had to make a pie. So, that’s what I did! It turned out delish! Plus, it was super easy to make. Enjoy!

For the crust. (use all organic ingredients)
1 cup raw Brazil nuts (ground to a powder)
1/2 cup raw cashews (ground to a powder)
1/2 cup dried shredded coconut
1/2 tsp non-alcoholic vanilla extract
lemon zest from one Meyer’s lemon
1 cup pitted dates (I mixed 1/2 Medjool and 1/2 California)

Combine all ingredients in a food processor and pulse until crumbly and sticky. Transfer to a pie pan and press down, spreading the dough evenly around the bottom and sides of the pie pan. A glass pie pan works best. Place in freezer until filling is made.

For the filling.
coconut flesh from 2-3 young Thai coconuts
1 cup soaked cashews
juice from 4 Meyer lemons
1/3 cup raw agave nectar
1 tsp non-alcoholic vanilla extract
1/4 cup dried shredded coconut
3T cold pressed coconut oil (warmed)

Combine all ingredients in a food processor or high-speed blender and blend/pulse until completely smooth and thick. Evenly pour over pie crust. Place back in the freezer for about 1-2 hours until firm before serving. Store in the refrigerator or freezer. This pie is super tart and sweet – it’s divine!


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