Today’s post is a Guest Recipe from my wonderful Sister Sarah Lee! She made this pie along with her Birthday Cupcakes and I’ve been meaning to share it. This recipe was so easy, creamy, tart, and delicious. The pie crust is going to become a standby recipe for all my vegan gluten-free raw pies! Thanks Sarah!
Avocado Lemon Pie
- 1 ½ cups unsweetened shredded coconut
- 1 cups pecans
- 1 cup walnuts
- 6 medjool dates
- ¼ cup raw agave nectar
- 2 large or 3 medium avocados
- 3 tablespoons freshly squeezed lemon juice
- 1/3 cup raw agave nectar
- 1 to 2 tablespoons lemon zest
Combine coconut, pecans, walnuts,dates, and agave in a food processor and process until the mixture looks like coarse crumbs and begins to stick together. Empty the mixture into a 9” pie plate and evenly distribute the crumbs along the bottom and up the sides. Once the crumbs are distributed, press it all in firmly with your hand until it’s all packed together.
Combine avocados, lemon juice, agave, and lemon zest in a food processor and process until smooth. Then using a spoon spread the filling over the crust. Chill the pie for about an hour before serving, then enjoy!
Hope you’re all having a wonderful week!