Recipe: Pi Day Vegan Lemon Cheezecake Pie

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It's a tradition to share a tasty pie recipe with you every Pi Day (3/14), and this year does not disappoint! Our baker Liz was inspired by the sunny lemon flavor of our Lemon Pistachio granola and created a vegan cheesecake-like pie with a lightly sweet granola crust:

 

Lemon Cheezecake Pie with Blueberry Topping

Crust

  • 1 cup Michele's Lemon Pistachio granola, plus 1/4 cup reserved
  • 1 Tbsp coconut oil, melted
  • 1/4 tsp salt
  • Zest of 1/2 a lemon

Pulse ingredients excluding the 1/4 cup reserved granola in a food processor until crumbly. Add the reserved granola to the crumbly mixture. Press into a pie plate and chill until firm.

Blueberry Jam Topping

  • 6-8 ounces blueberries, fresh or frozen
  • Juice of 1/2 a lemon
  • 1 tsp corn starch
  • 1/4 cup sugar

Bring all ingredients to a boil in a saucepan. Reduce heat and simmer until reduced by about half. Chill.

Lemon Filling

  • 1-1/2 cups raw cashews, soaked at least 2 hours
  • 1 cup coconut oil, melted
  • 1/4 cup maple syrup
  • Juice of 1/2 a lemon

Blend ingredients in food processor until smooth. Pour into pie crust and chill until firm. Top with blueberry jam topping and garnish with Michele's granola chunks.

 

 


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