Name: Pink Lemonade Pie
Prep time: 30 min
Cook time: 20 min
Total time: 230 min
Ingredients: 3 oz. almond flour; 3 oz. brown rice flour; 3 Tbsp. corn starch; 5 Tbsp. coconut sugar; 5-1/2 Tbsp. avocado oil; 1 cup coconut cream; 6 oz. strawberries; 1/2 cup lemon juice; 4 tsp. corn starch (mix with 1/4 cup coconut cream in the recipe); 1 tsp. vanilla extract; 1 tsp. lemon zest; 1/2 tsp. agar powder; 1 tiny slice red beetroot (for color)

A little sweet, a little pucker and a lot of pink! That’s what you get with this gorgeous pink lemonade pie, a tart-style, gluten-free dessert that’s just so summer. You can savor each bite knowing it’s naturally sweetened with strawberries, coconut sugar and maple syrup (if you desire). That’s right, you’ll find no refined sugar in this dessert. It’s also gelatin-free and therefore friendly to vegans. The lemon-strawberry filling thickens and sets with a touch of corn starch and agar powder.

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Pink Lemonade Pie

Prep Time 30 minutes

Cook Time 20 minutes

Chill Time 3 hours

Total Time 3 hours 50 minutes

Servings 8

Calories 312 kcal

Author Minako Umehara

Ingredients

Crust

3 oz. almond flour
3 oz. brown rice flour
3 Tbsp. corn starch
5 Tbsp. coconut sugar
5-1/2 Tbsp. avocado oil

Lemon Strawberry Filling

1 cup coconut cream
6 oz. strawberries
1/2 cup lemon juice
4 tsp. corn starch mix with 1/4 cup coconut cream in the recipe
1 tsp. vanilla extract
1 tsp. lemon zest
1/2 tsp. agar powder
1 tiny slice red beetroot for color

Optional: 6 Tbsp. maple syrup (depending on how sweet your strawberries are)

Instructions

Preheat oven to 340 degrees F.
In medium bowl, mix dry ingredients for crust. Add wet ingredients and mix well.
Press crust mixture against sides and bottom of 8-inch deep tart tin. Using a fork, prick bottom of crust.
Bake 18-20 minutes. Cool in the tin.
In blender, combine lemon strawberry filling ingredients.
In small pot, bring mixture to a boil. Taste and add maple syrup and lemon juice to desired flavor. Continue to simmer, stirring, until mixture is completely dissolved, about 2 to 3 minutes.
Pour mixture into cool crust and let sit.
Refrigerate at least 2 hours or until chilled through.
Garnish with fruit of your choice and cut with a warm knife.