Mini Lemon Frozen Pies

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One of my favorite summer treats at the local farmer’s market is a paleo frozen lemon pie. Unfortunately, they are very expensive ($45) because of the quality ingredients in them, so I decided to make them myself! Instead of a large pie, these are “mini” pies that can be made in muffin tins or silicone molds. Also check out my peanut butter banana and mini mint pies!

This recipe was inspired by Detoxinista.

Mini lemon frozen cream pie

Ingredients:

Crust:

  • 1 cup pecans, walnuts, or other nut of choice

  • 1 tablespoon coconut oil, melted

  • 1 tablespoon pure maple syrup

  • 1/2 teaspoon vanilla extract

  • pinch of sea salt

Lemon filling:

  • 1/2 cup raw cashew butter

  • 3 Tablespoons fresh lemon juice

  • 2 Tablespoons raw honey

  • 3 Tablespoons coconut oil, melted

  • 1/4 teaspoon vanilla extract

  • pinch sea salt

Mini frozen lemon creme pies

Instructions:

  1. Line a muffin tin with parchment baking cups, and set aside. Alternatively (which I prefer), use silicone molds which don’t require parchment baking cups and allow you to “pop” out the treats when they are frozen.

  2. Prepare the crust: Pulse the nuts in a food processor or blender, until a fine powder is formed. Add in the melted coconut oil, maple syrup, vanilla extract, and salt, and pulse again until a uniform dough is created.

  3. Scoop the dough by a heaping tablespoon (for large muffin tins) or half-tablespoon (for smaller muffin tins), and drop it into the bottom of each muffin cup. Use your fingers to press the crusts down firmly.

  4. Make the filling: Mix all ingredients for the filling in a small bowl. Divide the filling batter evenly among the muffin cups. Place in the freezer to set for at least 3 hours before serving, or until they are completely firm.

  5. Serve directly from the fridge or freezer for best texture, and keep any leftovers well chilled.