No-Bake Meyer Lemon Pie

This is a refreshing dairy-free and gluten-free no bake dessert to make ahead of time.  It has a smooth, creamy pudding texture.

Prep Time: 30 minutes + 3 hours to chill   |   Serves: 10

No-Bake Meyer Lemon Pie

Crust Ingredients

1 1/2 c pecans
6 pitted dates, Medjools work best
dash of vanilla
water

Filling ingredients

1/3 c melted coconut oil
1/4 c raw honey or monk fruit sweetener
Juice from 3 Meyer lemons, strained
1 c cashew, soaked and rinsed
1/4 c water
Zest from one lemon, reserving a Tbsp

1. In a food processor, process pecans until uniformly fine. Add dates and process until blended. Add vanilla and a little water as needed. Press into bottom and sides of 8 inch pie pan.
2. Put filling ingredients except the zest In a high speed blender and blend until smooth and creamy. Stir in zest and pour into crust. Refrigerate at least three hours to firm up. Keep refrigerated until ready to serve.
3. Garnish with remaining zest, slice and enjoy!

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