Sometimes giving up is a good thing.
Or at least I will tell myself that so I don’t feel as bad publishing something other than carrot cake today. I was determined to get a recipe ready for Easter.
But as of yet, it has not happened. I took my first attempt to my life group (a bible study group for those not familiar with the term) and it was well received. I thought I had it, but then it got hard and gritty in the fridge. My second attempt I even photographed, and posted how excited I was that I would have a recipe to share. It too got hard. Now after the 6th attempt I am pretty sure I know how to fix it, but 6 carrot cakes strained my meager blogging budget to the point of me needing to stop.
Carrot cake delayed or not, I still wanted something delicious to share that would be great for Easter.
I looked around my house to see what I had. Well, there was lots of lemons.
I am not sure if I had lost my mind trying to make a lemon pie. They typically are stock full of eggs and dairy. I was needing something I was pretty sure I could make as the rest of my budget needed to go to editing.
Making an egg based dish eggless does not fall under that category, but, I set to work anyway. Juicing, zesting, blooming gelatin, whisking in arrowroot.
It was not long before I was looking down into a pot delicious yellow goo. In it went into my crust, and into the fridge.
Now, I am super impatient with things like this. I want to know if my experiments work, and quickly. So I scraped the bottom of the pot and put a teeny tiny spoon of the goo (I know, appetizing term) in the freezer.
I checked about ten times in the next few minutes and the second it turned from the yellow tinted clear goo to an opaque custard I took a bite.
It helped me put the six attempted carrot cakes behind me as I waited for the entire pie to set.
It was set, but not quite a custard like my test spoonful. In fact it was rather sticky and gooey.
Then it dawned on me. The freezer was the difference between the test spoon and the pie. I put the pie in the freezer and if froze pretty quickly. I took it out, sliced it and within a few minutes it was back to that texture I had first experienced. Nearly indistinguishable from the custard in lemon meringue pies. Just what I was going for.
To help support the work behind Worth Cooking this recipe has affiliate links. For some reason that bothers people occasionally, but everyone can rest assured I am still largely a nice person. I don’t support dog fights.
- 1 cup + 2 tablespoons cup light colored honey OR 1½ cups sugar + 6 tablespoons water
- ½ cup arrowroot powder
- 1½ teaspoons gelatin
- ¼ teaspoon salt
- ½ cup coconut cream
- 1½ cups water
- Juice of one orange (for more citrus flavor and color without too much sour), plus enough fresh lemon juice to make 1 cup (about 5-6 lemons)
- The zest from the lemons
- 1½ tablespoon vanilla
- ⅛ teaspoon turmeric (optional, for color)
- One graham cracker crust (my recipe is below, or you can use any recipe for one desired)
- For topping:
- Coconut whipped cream OR about a cup of coconut chips OR just toasted coconut
- Bloom the gelatin in ¼ cup of citrus juice for at least 5 minutes. Set aside.
- Mix together the rest of the citrus juice with the arrowroot. Set aside.
- In a medium size pot mix together the honey, or sugar plus water, coconut cream, salt, lemon zest, turmeric, and water. Bring up to a very light simmer while stirring frequently. If using sugar stir and cook until it is fully dissolved.
- Whisk in the lemon juice + arrowroot mixture. Let the mixture simmer for a few minutes until quite thick.
- Stir in the bloomed gelatin, and stir while cooking for about 3-4 minutes until the gelatin is fully dissolved.
- Strain through a fine mesh strainer into the prepared pie crust.
- Refrigerate until it is set, but will still be sticky. About 1-2 hours. If using the coconut chips or toasted coconut, sprinkle them on.
- Move the pie to the freezer for storage, as it needs the extra coldness for texture. Let freeze for at least 30 minutes. When serving, remove the spring form ring and let the pie sit at room temperature for about 10-15 minutes before serving. If using the coconut whipped cream as a topping, simply serve the pie with a dollop of it. Re-freeze for storage.
- 1¾ cup crumbs from these graham crackers, about ¾-4/5 of a batch
- 4 teaspoons coconut flour
- 4 tablespoons palm shortening OR 2 tablespoons each coconut oil and light flavored olive or avocado oil
- 2 tablespoons water
- 2 tablespoons sucanat OR 1½ tablespoons honey
- 1 pinch salt
- Blend everything together in a food processor. Press into a spring form pan onto the bottom and up about 1" on the sides.
- Bake at 325 for about 15-18 minutes. (time varies based on the sugar used).