Surprise, surprise, Julia made something with lemons and coconut again. So maybe I use the same flavor combos again and again, but what can I say, they just work together. Thank goodness I love coconut so much because coconut oil and coconut milk are the easiest way to make something vegan. The secret to this recipe is to use canned coconut milk. This is what gives the pie filling its rich and creamy texture.
I must warn you: you’re going to have to double this recipe if you want it to last more than 10 minutes! This pie is the perfect balance between velvety smooth, and light and refreshing. That balance is the trick to making this treat irresistible.
Ingredients
2 cups graham crackers (about 1.5 sleeves)
5 tbsp coconut oil, melted
2 cans full fat coconut milk, chilled in fridge overnight
½ cup powdered sugar
1 tsp vanilla
Juice of 1 lemon
Zest of 1 lemon
Coconut shaving for garnish
*Optional: other garnishes (fresh fruit, candied lemons, whateves)
Instructions
Instructions
Begin by crushing the graham crackers. You can do this in a food processor, a blender, or even by throwing them in a bag and smashing them with a rolling pin. Then mix in the melted coconut oil until well combined. In a standard tart dish, compact graham cracker mixture across the bottom and up the sides. Cover and chill in the refrigerator.
Remove canned coconut milk from the fridge and scrape off the solid layer from the top. Only use the solid stuff, save the liquids for a smoothie or whatever you want. In a standing mixer or with a hand mixer, combine the solid layer of coconut milk, the vanilla, the powdered sugar, and the lemon juice. For about one minute, combine at a low speed, working your way up to a medium speed. Then mix at a high speed for another two minutes until stiff peaks form when you remove mixing paddles. Fold in most of the lemon zest, saving some as garnish.
Spoon mixture into the chilled crust. Spread out the filling with a spoon or spatula then smooth over the top. Put back in fridge to chill for at least an hour or until filling is firm.
Garnish with remaining lemon zest, coconut shavings, and whatever else you would like.
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