Dessert

Paleo Lemon Cream Pie is for Dessert.

Paleo Lemon Cream Pie takes 30 minutes to prepare.

Paleo Lemon Cream Pie takes 10 minutes to cook.

Paleo Lemon Cream Pie makes 12 servings.

The ingredients for Paleo Lemon Cream Pie are:

4 fl oz Lemon Juice
8 serving Cashew Nuts, Raw (1/4 cup)
2 tbsp Bob's Red Mill Coconut Flour
8.50 serving gelatin unflavored powder ~ knox 1/2 tsp 1.6g
4 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
2 cup Honeyville Almond Flour
1 tbsp Y.S. ORGANIC BEE FARMS RAW HONEY
4 tbsp Y.S. ORGANIC BEE FARMS RAW HONEY
8 tbsp Y.S. ORGANIC BEE FARMS RAW HONEY
3.4 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
1 tbsp Vanilla Extract

Here is how you make Paleo Lemon Cream Pie:

Pre Heat 350 Crust Mix all ingredients for crust .Mix until looks like coarse meal.. Pour into pie pan. Cook until brown . Cool completely.Filling- Add Lemon juice and Zest and 1/2 can coconut milk in a saucepan. Sprinkle Geletain on top to soften .Add cashews and remaining coconut milk , honey,vanilla to blender.Blend til creamy. Set aside.Heat lemon juice and gelatin until gelatin resolves stirring a lot.Cool 5 mins.Then add to blender and blend well . cool 30 mins.Pour into cool crust . Cover with plastic and refrigerate for 6 hours better overnight to firm up..Open can of coconut milk the has been chillin in Frig.Scoopcream pour in bowl . Add honey and gelatin to bowl until peaks form . Spread over cooled pie and serve.This recipe uses 2 cans of Full Fat coconut milk . One can chilled over night in refrigerator for the toppingServing Size:?12

The nutritional information for Paleo Lemon Cream Pie is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 469.4

• Total Fat: 35.5 g
• Cholesterol: 0.0 mg
• Sodium: 17.4 mg
• Total Carbs: 32.2 g
• Dietary Fiber: 3.9 g
• Protein: 9.1 g

The dietary needs meet for Paleo Lemon Cream Pie is Gluten Free