Recipe Directions

Pie Crust:

Process macadamia, pumpkin seeds, lemon zest, agave nectar and vanilla. Press into a 4 1/2 in spring form pie pan. Refrigerate while preparing filling.

Filling:

Blend cashews, lemon juice, agave nectar, vanilla, almond milk until smooth. Once smooth, add coconut butter and cashew butter. Blend until smooth. If it’s too thick, add a little more almond milk until smooth creamy consistency.

Pour the filling into the pie crust and let it set in the FREEZER for about 1 hour. Slice and serve. Deliciously lemonie!

Cheflandria's Thoughts

http://www.cheflandria.com

I went to a friends house to drop off my raw food samples. She gave me a bag full of lemons from her meyers lemon tree. The lemons were so good, I can’t pass up making a lemon gnash pie – thick and rich lemon pie!

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This looks so delicious! Is it possible to substitute the cashew butter for extra coconut butter? Or leave the cashew butter out? I cannot find cashew butter raw where I live. I can't wait to try this :)

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I made this with hazelnuts instead of macadamia nuts and it was delicious. I left it in the freezer the whole time like an ice cream cake, My husband loved it.

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Lemony goodness with happiness on top!

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I have a Meyer lemon tree in my backyard just loaded with lemons and I have been trying to come up with new ways to use them. I can hardly wait to try this!

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rawgirl, do not blend the whole lemon! juice it first then blend the juice in with the rest of the ingredients - no questions are stupid questions...:-)

carrie, lemons come in big and small, the meyers lemon i had are smaller than the normal lemons so maybe the quantity of the lemon juice came out too much. if you have a big lemon, use only 1 then taste it, if it needs more add 1 tbsp at a time - hope that helps for your next try!

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I used regular lemons and this turned out way too tart... i even added a lot of agave and it barely did anything. If i find Meyers Lemons, i'll give it another shot.... This is a great summer desert! Thanks :)

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I know this is a stupid question but I am just about to make this and I don't know if I am supposed to just blend the juice from the lemons or put the whole lemon in the blender. Can somebody who made this recipe please tell me.

Thank you,

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Can you freeze the leftovers of this? I'm going to try this today.... I'm glad Erin said she used Pecans for the crust - i can't get raw mac's around here (Central NY), so i'll use Brazil Nuts and Pecans. Thanks!

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I just made this with lime instead of lemon. Using pecans for the crust...wow. REALLY good. It tastes like really rich and creamy key lime pie. I also made your little fudge/brownie hearts and decorated the top with them. Thanks!

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I just made this. I didn't have macadamia nuts so I used cashews for the crust. I also made my almond milk with dates, a vanilla bean and almonds. I used a bit more agave and some raw honey, so it's takin longer to set, but I just had a piece from the freezer (even though it wasn't too solid). It was very decadent. The crust alone was amazing..

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normal lemons is fine and should be good enough! yes, add a bit more agave to counter the sourness - it balances it out. maybe an extra teaspoon or two.

I had this as dessert for dinner, oh gosh so good! (sorry, can't help myself...)

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I haven't seen Meyers lemons available where I live. Should I add extra agave? How much? This sounds great.

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Nice!

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Looks absolutely scrumptious! I think when I make this I'll double the recipe and use a large 9 inch springform. I like large cheesecakes, this way I can scarf more of it for myself at the raw food potlucks!

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Thanks peeps! I just so happen to have most of the stuff for this recipe so I'll probably try it next.

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erin is absolutely correct with the lemon zest! there is a super duper tool called zester - I use that to mince garlic, ginger and lemon grass, super handy!

Coconut oil and coconut butter can be used either one, however I noticed that the coconut butter has a thicker consistency than a coconut oil. They both come in solid form when it is colder and will melt in warm temp. Mine stays firm (not refrigerated) but easy to spoon out at about 70-75 degrees temp in the house.

Meyers is a type of lemon. It's usually sweeter and less on the skin so you get more juice out of it! You can find them in grocery stores and farmers market.

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LTMeadows, not sure about the oil/butter, or the lemons, but orange/lemon zest is grated orange/lemon rind. If you have a grater, use the part with the smallest holes and grate top orange/yellow layer of the rind. Stop once you get to the white part, because it's not as flavorful

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LoL... I gotta 2nd Mopoke. Also got a few more clarification q's for ya: 1. Is coconut butter just coconut oil in its solid form? 2. What is lemon/orange zest? 3. Are meyers lemons different that regular lemons?

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Love your pictures and your enthusiasm Cheflandria...and you seem to have the golden touch of having everything you make come out postcard perfect!

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