Monday, February 20, 2012

Meyer Lemon Cream Pie or Ice-cream Pie

This recipe is inspired by and dedicated to my lovely friends; Mark and Kristi. Congratulations you love-birds!
Another Meyer Lemon Recipe! 
This will probably be the last of my desserts for a little while...then again, who knows? I never seem to have a real plan for what I'm making in the kitchen. Unless it's a specific request, I usually go by my own cravings at the time, or what I have in the refrigerator. In the case of this wonderfully seductive raw vegan pie, without a doubt it had to be made. Lemons are a fruit I always have in my refrigerator; for juicing, smoothies, tea, desserts, dinners, salad dressings...I just can't enough of them. Hopefully you feel the same way!
Important Information About This Recipe
Ice-Cream or Cream: That's right, you have two options when making this recipe. You can have it as an ice-cream pie, or a chilled cream/custard-like pie. Holy moly, you can't go wrong either way! I'll go into the details of both options at the end of the recipe.
About the Nuts: It has a graham Cracker Crust made with an Almond meal base. If you'd rather use another ground nut, or Sunflower Seeds instead then go for it - but you may not achieve the same "graham cracker" like flavors as the original recipe. It's up to you!
About the Sweetener: In this recipe I use two sweeteners: my own homemade Date Paste (for the pie filling), and Coconut Crystals (or Coconut Palm Sugar) for the crust. You can sub just about any liquid sweetener of your choice for the filling, just be sure to add it little by little until you've achieved the right amount of sweet for your taste buds. As for the Coconut Crystals, because they have a similar flavor to brown sugar, and they're a dry sweetener you can either leave them out (you'll have a less sweet/graham cracker-like crust if you do) or use another form of dry granulated sweetener.
One more thing: 
Don't rub your eyes, yes there is Zucchini in this pie! And oh is it heavenly...
Raw Vegan Meyer Lemon Cream Pie
Makes one 8'' Pie
Step 1.
Beforehand Prep
Soak 1.5 c Cashews for 6 to 8 hours 
**This recipe calls for 2 cups of soaked Cashews. 
Since Cashews expand when soaked in water, 1.5 cup of dry Cashews should equal 2 cup after being soaked. 
Always remeasure your Cashews after they've been soaked to make sure you have the proper amount that the recipe calls for.
Next, you will want to have the following two staples on hand:
Step 2.
Graham Cracker Crust
Into your food processor add the following:
1 c Almonds
1/4 c Coconut Crystals
2 Tbsp Date Paste
1 tsp Cinnamon
1/4 tsp Salt
Proceed to grind all of the above ingredients together for 4 minutes, until you have a crumbly meal.
Transfer your crumbly crust to your pie dish...
For this step I like to use the flat side of my measuring cup to flatten the crust into the pie dish...
Use your index finger and thumb to press the sides of your crust up against the dish
Place the crust immediately into your freezer (this applies to an ice-cream or regular cream pie)
You want your crust to be nice and cold before adding the filling.
Step 3.
Raw Vegan Meyer Lemon Cream Filling
Into your food processor add the following:
2 c **Soaked Cashews (noted in Step 1)
3/4 c Zucchini, peeled and chopped into 1/2'' inch cubes
1/4 c plus 3 Tbsp Meyer Lemon Juice (regular lemons will also work)
2 Vanilla Bean pods scraped //or// 2 tsp Vanilla extract
3 tsp grated Lemon Zest
1/4 tsp Salt
Puree everything together for 5 minutes total
You may need to stop and scrape the sides of your food processor once or twice until the mixture begins to move freely around.
From here you should have a lovely amount of Lemon Cream filling for your pie!
I decided I would attempt piping the cream into my frozen pie crust (Step 2)...
Let's just say I gave it my best effort, but I definitely need to work on my piping skills (or lack thereof):
Eep! 
Oh well, I tried!
...enter stage left: Perfectly lovely pie!
Final Step: Cream or Ice-cream?
Cream Pie:
Once you've filled up your pie crust place it back into the freezer 
Leave it there for the cream to set/chill for an hour or two
Remove and serve promptly to your very lemon-enthusiastic friends!
Ice-Cream Pie:
If you want this as an Ice-cream Pie leave your pie in the freezer for 5 to 6 hours, or until it's frozen thru
Remove your pie once it's frozen 
Let it sit on the kitchen counter for 30 minutes
*Slice your pie and let it sit for another 5 to 10 minutes before serving
*this pie slices best when it's still fairly frozen thru
My oh Meyer Lemon...
Garnish with fresh grated Lemon zest and enjoy!

xoxo,

14 comments:

  1. WOW!!! This looks absolutely wonderful!! You are the greatest, I LOVE lemons!! <3

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  2. Nooo! Keep the desserts coming! :D

    I can't get enough of those awesome lemons either. And I love lemon flavoured desserts - they're so refreshing.

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  3. I was wondering how you got your crust to look so even! Haha. Thanks for the tip ;) Looks absolutely delish!

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    1. Blogspot refuses to post from my Wordpress identity, but posts from my google identy immediately. Screw you, Google!

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    2. Hahah! I'm assuming by "crush" you mean my zest? ;) I can't claim any miracle to that happening other then the fact that I have a really sharp small toothed grater, that coincidentally looks like a little lady wearing a dress (her dress is the grater). I might have to send you pics so you can see what I mean. It's hilarious! How do I end up with such random kitchen accessories?

      Hmm, I wish I knew why blogger is being so weird! :(

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  4. Loved this recipe. Zucchini too?

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  5. This looks incredible! However, could you please clarify "3/4 Zucchini"? 3/4 Cup? 3-4 whole zucchini? 3/4 of one zucchini (if so, what size zucchini?). Thanks!

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    Replies
    1. Hi Paula -
      Oops! Thanks so much for catching that!
      It's: 3/4 cup cubed Zucchini

      -S

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  6. I have been dying to make this and since my 50th is the 3rd of July, what better reason!! I am doing a Key Lime version of this, I just put it in the freezer, I also put it in my blender to smooth out the ice cream part, the texture didn't get very creamy in my food processor. I love your recipes and passion for creating these tempting tasty treats!!! Thank you so very much!!

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