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)

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)

Preparation:

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.

Ingredients:

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)

Preparation:

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!