This creamy pie would be perfect with any berry, but I think blueberries go particularly well with the lemony filling. In a few weeks, I want to try it with peaches because, well… you know… peaches and cream! It’s quickly turning into an all-purpose, every occasion kind of pie and you don’t even have to turn on the oven!
This pie requires a little time to set up in the fridge, making it the perfect ‘make ahead’ dessert for barbecues and potlucks! You could mix the fruit into the filling, but it won’t keep as long that way. Since there is only two of us, I serve the fruit alongside our cream pies and we get to eat pie all week long!
For the crust, pulse the almonds and cinnamon until your desired texture is reached. I left mine with some crunchy bits in it, but you could process it longer. Next add the wet ingredients and pulse to make a sticky dough.
I find it really helpful to keep a bowl of water by my workspace to keep my hands moist while patting out the crust. That way, the crust doesn’t stick to you.
When zesting, I like to use a microplane because the zest is light and fluffy instead of chewy.
For the gelatin, first mix it with hot water and then add the lemon juice right away. If it turns solid before you’re ready to add the filling, set your bowl over hot water and stir it until the gelatin mixture becomes liquid again.
When you pour the filling into the crust it will seem thin, but don’t worry the gelatin sets up in the fridge after a couple of hours.
The almond crust is sticky like cookie dough with a hint of cinnamon. The filling is like clouds of lemon scented cream. (I’m getting a little carried away, but my husband did beg for this pie at breakfast this morning.) Between the almond and lemon flavors, it’s no wonder that this pie is good with any berry or stone fruit.
Tip 1 – For plant based kosher gelatins and gelatin alternatives, you can visit the link below for more information.
Tip 2 – For detailed instructions on how to whip coconut milk, refer to my Homemade Coconut Whipped Cream recipe.Print
- 3 cups almonds
- 1/2 Teaspoon cinnamon
- 1/2 cup honey
- 2 Tablespoons coconut oil
- 1 Tablespoon lemon zest
- 1 Teaspoon almond extract
- pinch of sea salt
- 2 Teaspoons kosher plant-based gelatin, dissolved in 2 Tablespoons hot water
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup honey
- 1 can coconut milk, chilled (Native Forest brand is good for this recipe)
- 4 cups blueberries for serving
- Place the almonds and cinnamon in a food processor and pulse until your desired texture is reached. I like to leave some bigger pieces for texture. Add the rest of the crust ingredients and pulse until a sticky dough forms. Pat the crust into a pie plate, (use water to keep your hands from sticking to the crust).
- For the filling, mix the gelatin and water together. Stir to dissolve and immediately add the lemon juice. If the gelatin gets clumpy, place the mixture over hot water until it melts again. Pour the coconut milk into an electric mixer, add the honey and whip on high until peaks form, about 15 minutes. Add the gelatin mixture to the whipped cream. Pour the filling into the crust. The filling will seem thin, but don’t worry it will set up in the refrigerator.
- Chill for at least 4 hours until set, and serve with lots of berries!
Use Grade A maple syrup in place of honey for a completely Vegan version.
- Calories: 382
- Fat: 24g
- Carbohydrates: 41g
- Protein: 7g