Tuesday, December 12, 2017

No bake coconut lemon custard pie

If you want a pie but you don't like to bake, then you can definitely make this one!
The second recipe in the Vegan Holidays series (and maybe the last dessert) is a no bake lemon coconut pie, sweet and sour, creamy and so fragrant from the lemon zest! And then you have a crust that it's sweeter and a little bit chewy :)
Ok, enough for now. Let's go to the recipe...


** 175 g (1.5 cup) oats
** 160 g (1 cup) pitted dates, soaked
** 65 g (1/4 cup) peanut butter
Filing (custard):
** 600 ml (1.5 cans) coconut milk – one can full fat and half a can low fat
** zest from 2 lemons and the juice from a huge lemon or 2 small ones (~50 ml)
** 150 g (3/4 cup) refined sugar
** 40 g (4 heaping tbsp) cornstarch

For the crust:
Soak your dates in hot water for about 15 minutes. Add everything to a food processor and blend until you have a fine sticky dough.
Line a dish with parchment paper and refrigerate everything for at least 1 hour.
In a pan add all your custard ingredients without the cornstarch (I prefer to dissolve it in the lemon juice). Cook until everything thickens.
Let it cool and add over the crust. Refrigerate for at least 4 hours or overnight.

Other nut or seed butter instead of peanut butter. Just keep in mind that the taste of the butter will persist in the crust.
Other (recommended) non liquid sweetener instead of unrefined brown sugar

If you want a video version of this recipe, then you have it here. Maybe it helps to see everything I do too :)

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