Lemon Drop Cream Pie
It’s the best day of the year! Or at least this month - other than my birthday (March 29, mark your calendars people!).
It’s Pi(e) Day! March 14, also written as 3.14 is a day for eating pie and pretending you remember anything from your last algebra class four years ago (no joke). This is as far as my math education serves me...
I LOVE pie. It's actually my favorite dessert. Last year, I made a peanut butter chocolate pie from Minimalist Baker to celebrate and shared my step by step experience making it.
I'm really not much of a baker. I've shared my 4 Ingredient Cinnamon Pear Tart which consisted of pastry puff for the dough for extra ease and lots of pears. I highly recommend it if you're looking for a quick dessert.
This pie was originally meant to be a lemon merengue pie. Vegan merengue is supposedly easy - I do not agree with this statement, but maybe that's because I really am not a baker. I couldn't get the merengue to work so I went with my next best option: coco whip.
Coconut whip cream is a vegan great dessert topping. It goes with pretty much anything and is extremely easy to make. This time, I decided to use store bought simply because of the circumstances. So Delicious' coco whip is my personal favorite!
Although this is one of my [way] more involved recipes, it's completely worth it. This pie has many steps but no technical baking skills are required. My other favorite part? Only two items to clean! If you're not counting the pie pan once you eat it all in one sitting...
All pie-eating jokes aside I love this pie! My roommate and I were both incredibly surprised when it turned out so delicious because she knows how primitive my baking skills are. We forced ourselves to restrain from eating more than one slice a day.
If you make this pie, make sure to tag me on Instagram so I can see your beautiful Pi(e) Day creations!
- 1 cup rolled oats
- 6 pitted medjool dates
- 1/2 cup chopped walnuts
- 1 cup white sugar
- 2 tbsp flour
- 1/4 tsp salt
- 2 tbsp tapioca starch/arrowroot flour
- 1 1/2 cups water
- juice of 2 large lemons plus zest
- So Delicious Whipped Cream
- Preheat your oven to 350 degrees. Spray a 9 inch pie pan with nonstick cooking spray or lightly apply a layer of melted coconut oil.
- Set the Coconut Whip in the fridge (not the freezer) to soften. This will make it easier to apply on top of the pie once it's cooled.
- Soak the pitted medjool dates in boiling water for 10 minutes. After 10 minutes, remove the dates from the water and into a food processor with the rolled oats and chopped walnuts. Blend on high until the mixture becomes sticky when compressed.
- Press the crust mixture into the greased pie pan, creating a layer a little less than 1 cm in thickness, covering the bottom and sides of the pan. Place in the oven and allow to cook for 10 minutes.
- While the crust cooks, stir together the sugar, water, flour, salt, and tapioca starch in a medium saucepan over medium heat. Once the liquid starts to bubble, and the lemon juice and zest (about 1/2 tbsp), stirring to evenly incorporate.
- Increase the heat on the pie filling so that it begins to boil. Once boiling, stir constantly to prevent burning. The mixture will begin to become thick and almost gelatinous looking - this is when you should remove it from the heat.
- At this point, the pie crust should be done cooking. Remove the pan from the oven and allow to cool for about 5 minutes before pouring the pie filling into the baked crust.
- After 5 minutes, pour the pie filling into the pie crust and place in the fridge to chill and set for an hour.
- After an hour has passed, remove the pie from the fridge and apply a generous layer of the coconut whipped cream on top of the filling. Serve and enjoy!