Lemon Pie

14 oz can refrigerated coconut cream (like Trader Joe’s brand), refrigerated

1 t agar (like Telephone brand)

1/2 c organic sugar

2/3 c fresh lemon juice (3-4 lemons)

1 T lemon zest (2-3 lemons)

1/4 t salt

Organic graham cracker crust

Bake the graham crust at 350’F for ~8 minutes to prevent it from getting soggy (skipping this step won’t ruin the pie).  Scrape the solid coconut cream into a small saucepan, and reserve the liquid for another use (like curry).  (If you use the whole can of coconut cream, the pie will still be delicious just not as firm as if you don’t include the liquid coconut.)

Add the remainder of the ingredients to the saucepan and boil for 2 minutes while stirring frequently.  Reduce heat to low for 5 minutes and continue stirring.  Remove from heat for a few minutes, then gently ladle into the pie crust to avoid graham cracker crumbs from infiltrating your pie.  Allow the pie to cool at least 10 minutes before moving it to the refrigerator for 3-4 hours before serving.  To avoid condensation collecting on the pie cover, don’t cover the pie until after it’s cooled.  Otherwise wipe the condensation off with a paper towel.

To make your own graham crust, start with 1 cup of graham cracker crumbs and 1 T coconut oil, adding more or less to get desired consistency.  Press the crumbs into the pie plate and bake at 350’F for ~8 minutes or until golden brown.