I am so excited to share this recipe with you. It is simple,nutritious and will satisfy anyones craving for lemon pie. I recently wanted to make a simple treat to share at a brunch. I knew I wanted to use my new 4oz mason jars, because they are just so darn cute. So I thought, lemon pies would be perfect. This recipe is gluten + dairy free and with it’s perfect portion size it won’t leave anyone feeling guilty about it’s decadence.
Place 1 jar +1/4 of second jar of coconut cream in a blender or food processor with sugar, lemon zest, juice, 1tsp. vanilla extract, blend until combined (make sure you mixture is lemony and sweet enough for you, you can always adjust ingredients to your liking). Place graham crackers in a baggie and crush until crumbled. Line your jars on a cookie sheet and fill the bottom fourth of jar with cookie crumbs. Fill the jars 3/4 with lemon filling mixture. Cover with lids and place in the fridge until ready to serve.
To prepare you whipped topping. Place remaining coconut cream in a bowl. Add powdered sugar, salt and extract to it and blend with a hand mixer until desired consistency. Again test the cream to make sure it is sweet enough for your liking, add more powdered powdered sugar if desired.
When ready to serve, to with a dollop of whipped cream and toasted coconut!
I hope you enjoy this as much a my family and friend do!