Wednesday, November 20, 2013

Lemon Coconut Pie (made with Meyer Lemons)

Meyer lemons are perfectly tart and slightly sweet. The flavors of the Meyers lemons go great  with the Young Thai Coconuts used to make this next recipe. It’s the perfect dessert to serve any time of year. Enjoy!


For the crust.
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.