Because Spring IS on the way. Soon. Someday. I can feel it.
I personally can’t stand it when I click on a recipe and have to read through an 8 page memoir on why a recipe is personally important and a bunch of other stuff, so I plan on keeping these short and simple, we’ll see how that goes. The best part of this blog currently is that I’m pregnant, so my weird cravings will bring you great food! I’ve wanted a lemon pie for a couple weeks now, and needed it to be dairy free, this is the result. I made it and then threw some lemon zest on top in a staged photo, because I’m a blogger now…and that’s what bloggers do. We ignore our children while swiping all the crafts to one side of the table, making it look like our house is the epitome of fresh and clean. Add a sliced fruit and a cloth napkin and call it a day. There are a few variations allowed for in the recipe. If you’re the make it all yourself type…go for your favorite homemade pie crust and whipped coconut cream. If you’re pregnant and eating the pie before it’s even finished, grab that premade crust and So Delicious CocoWhip. Hope you enjoy this yummy slice of light, whipped, citrusy Spring!
Lemon Cream Pie
-9inch pie shell of choice (you can do homemade if you’re feeling like a super hero, but Wholly Wholesome makes gluten/dairy/egg free)
-1 11.25oz can Nature’s Charm Sweetened Condensed Coconut Milk
-1 1/2 cups coconut whipped cream or 9oz container CocoWhip, thawed
-1/2 cup fresh squeezed lemon juice (takes about 2-3 lemons)
-2-3tsp lemon zest
- Bake pie crust as directed, allow to cool
- Combine sweetened condensed milk, lemon juice, and lemon zest in a medium bowl
- Fold in coconut whipped cream
- Pour into baked and cooled pie crust, let set in refrigerator for 3 hours, or until set