AIP Lemon Icebox Pie

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AIP Lemon Icebox Pie

Makes: 1 Pie

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Prep time:

Chill time:

Ingredients:
  • 7oz AIP compliant lemon cookies, we use these Jack's Paleo Kitchen Lemon Zing Cookies
  • 2 tbsp coconut oil, melted
  • 1 full fat can coconut milk, refrigerated overnight
  • 1 tbsp maple syrup
  • 1/4 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1/3 cup toasted coconut flakes
  • Instructions:
    1. Preheat oven to 350F.
    2. In a food processor, process the cookies with the coconut oil until a crumb forms. Press the cookie crumb down into a well greased pie dish evenly, on the bottom and up the sides of the pan. Bake for 10 min. Remove the oven and allow to cool.
    3. Meanwhile, remove the can of coconut milk from the refrigerator and carefully scoop out the cream into a bowl. Discard the coconut water.
    4. Add the maple syrup and vanilla extract to the coconut cream. Whisk until completely combined. Pour into the pie crust. Freeze until the filling becomes firm. Prior to serving, top with lemon zest and toasted coconut flakes.
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