Recipe for Easy Creamy Lemony Pie (Gluten-Free, Egg-Free, Dairy-Free)

When I was a little girl, apparently my Grandma's "linen" pie was my favourite food. So, I grew up-- and got old-- baking and eating those packaged lemon pies with their intense lemon flavour and mountainous meringues. Then I got healthy, started reading the ingredients list on the sides of boxes, and went "vegan" (no animal products including dairy, eggs, and animal flesh). Those yummy (but somewhat toxic) lemon pie kits flew out the window pretty early on. I am so happy to report that there ARE ways to enjoy lemon pie with less (way less) sugar, no eggs, and no gluten. The following recipe for Easy Creamy Lemony Pie is an example. The great filling is actually raw vegan (no cooking and lots of healthy enzymes) and the crust (just the bottom of the pie) is made partly from delicious almond 'pulp' left over from making (equally delicious and nutritious) almond mylk.

Hmm... Not Sure About These "fake" Pies....

Granted, the picture is pretty far from being luscious "food porn" but I can assure you that this pie delivers exactly what you are looking for in a creamy lemony pie. It is silky smooth and springy-spongy just like the eggy original. It is tangy and lemony and there is no "off" taste or medicinal after-taste that you sometimes run across when a "healthy" product is trying too hard to copy the old pie. And Becca's crust (in the video at the bottom of the page) is just perfect. Personally, I could eat this easy lemony pie every day.

Ingredients for the Easy Lemony Pie Filling

  • 2 small Lemons, juicy, ripe, organic
  • 1 rounded Tablespoon Psyllium Seed Powder, optional: Chia Gel*
  • 1/2 Cup Raw Cashew, pieces
  • 1/2 Cup Dates, chopped, pitted
  • 1 Cup Water, filtered
  • 1 medium Banana, organic, ripe
  • 1 Teaspoon Vanilla, non-alcohol, I used Powder
  • 1/2 Teaspoon Stevia Powder, (just stevia-- not fake-o stuff)
  • Pinch Celtic Sea Salt
  1. Zest and peel one of the Lemons; then Chop and remove pips before putting the lemon (along with 1/2 tsp. of the zest) into a high speed blender carafe. (If you do not have a high speed blender, you may be able to make the recipe by doing the more difficult items separately until well pureed-- example, the cashew bits, the dates, and the lemons. After they are fully puree, they can be added back in and re-blended with the other ingredients)
  2. Cut the second small lemon in half and juice. Put juice into carafe. You should have around 5 Tablespoons of Lemon Juice.
  3. Put all ingredients into the carafe and blend until everything is smooth and well-blended. Cover carafe and set aside until crust is prepared. ** If using Chia Gel instead of Psyllium Seed (can be found in health stores and some pharmacies) you can prepare the gel following the instructions in my hub at http://techygran.hubpages.com/hub/How-To-Make-Chia-Seed-Gel-and-How-To-Use-It
  4. When Pie Crust is completely cool, spoon in filling and cool in fridge before cutting and serving. You will be thrilled, I believe, at the taste and texture of this 'faux' lemon pie!
Psyllium seed husksCC BY-SA 3.0
Psyllium seed husksCC BY-SA 3.0 | Source

What is Psyllium Seed & How Does It Work?

Psyllium seed (husks), or often just referred to as psyllium, are parts of the seeds of a plant native to Pakistan and India. Psyllium is mucilaginous and expands when mixed into liquid to form a dense jelly. This lovely little seed husk is responsible for the spongy texture of the lemon-y pie. Psyllium, like chia seed, is a great chameleon and will take on the desired flavour ingredient (i.e., lemon as in the case of this recipe).

When psyllium is mixed with liquid into a recipe (eg, this lemon-y pie or bread) it binds all the ingredients together and is an excellent healthy source of dietary fibre. There are claims that psyllium will help with regulating digestive disorders and diseases such as constipation, diarrhea, and irritable bowel syndrome. Recent studies that indicate that psyllium may be effective in lowering cholesterol and controlling Type 2 Diabetes. Excitingly, consuming psyllium has the potential to lower the risk of Coronary Heart Disease.

Because of the efficacy of psyllium to turn around digestive complaints like constipation, et al, it is important not to over-do the consumption of items with psyllium in them. Do not eat this pie without being pretty well hydrated to begin with-- drink a glass of water about a half-hour before eating. Resist the temptation to eat the whole pie at one sitting by yourself. (Hint: psyllium is one of the main ingredients in the commercial laxitive dietary supplement "Metimusil").

Almond Pulp-Oat Flour Pie Crust

Almond & Oat Flour Pie Crust

The almond flour in this recipe is made from grinding up the dehydrated left-over pulp from making fresh almond milk with a juice bag and ground soaked almonds. Oat flour is added, along with water and a couple of other items (watch Becca's excellent instructions). The resulting crust is baked for just a few minutes, then cooled and filled.

You can, of course, buy almond flour and meal, as well as the prepared almond milk. They work well in this recipe too.

Is This Pie Nutritionally Sound?

I'm not a nutritionist, but I have spent a number of years cooking for my family and in a community that demands Biblically-determined healthy foods at its weekly fellowship potlucks (i.e., Seventh-day Adventist- according to the "Blue Zones" by National Geographic's Dan Buettner, the Christian denomination with the longest-living membership).

On the one hand, if you are looking for a piece of pie that has lots of protein and no carbohydrates, you will be disappointed in this pie. This is a plant-based recipe, and as such, is high in complex carbohydrates. The protein sources are also plant-based. Chia is a high protein little seed that the Aztecs used hundreds of years ago to get through a grueling day of high-mileage travel by foot. Chia is a wonderful binding and fluffing-out agent too, like flaxseed, but doesn't impart the subtle but discernable taste that flaxseed does-- rather chia takes on the flavour of whatever more flavourful ingredient is in the recipe (in this case, lemon). And, on the other hand, because there are no animal proteins in the pie (eggs, cow's milk, butter, lard) there is NO cholesterol either!

And, for people who are watching their sugar intake, it is worth noting that this pie has relatively little of that refined sweet stuff either. It might surprise you to know that stevia has NO carbohydrates to speak of. The sweetness of the dates balances out what some people find is a sort of unpleasant sweet taste in Stevia.

I think this pie is perfection. I think it would taste lovely in a key lime version as well. So, while the picture is not that pretty, I can vouch that the proof is in the eating!

Nutrition Facts
Serving size: slice (1 of 6)
Calories 187
Calories from Fat90
% Daily Value *
Fat 10 g15%
Saturated fat 8 g40%
Unsaturated fat 2 g
Carbohydrates 29 g10%
Sugar 12 g
Fiber 3 g12%
Protein 1 g2%
Cholesterol 0 mg
Sodium 3 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
5 stars from 1 rating of Easy Creamy Lemony Pie

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Comments 4 comments

My Cook Book profile image

My Cook Book 3 years ago from India

Your recipe of lemon pie is awesome. Sounds delicious, thanks for the share!


techygran profile image

techygran 3 years ago from Vancouver Island, Canada Author

Hi My Cook Book-- thanks for the positive comments!


notdeprived 3 years ago

Looks and sounds delicious! On my list to try!


techygran profile image

techygran 3 years ago from Vancouver Island, Canada Author

Thanks notdeprived... I don't think you will be disappointed!

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