The summer sun was blazing, and I found myself reminiscing about childhood days spent at my grandmother’s house. She would whip up the most delightful lemon icebox pie, a treat that cooled us down on hot afternoons and filled our hearts with joy. Inspired by those sweet memories and my journey towards a healthier lifestyle, I decided to create a version of this classic dessert that not only satisfies the palate but also packs a nutritious punch. This Lemon Icebox Pie features a chia seed crust, adding texture and omega-3 fatty acids. Let’s dive into this refreshing treat!
Ingredients
For the Chia Seed Crust:
– 1 cup almond flour
– 1/4 cup chia seeds
– 2 tablespoons coconut oil, melted
– 2 tablespoons maple syrup or honey
– 1/4 teaspoon sea salt
– 2-4 tablespoons cold water
For the Lemon Filling:
– 1 cup Greek yogurt (or dairy-free yogurt)
– 1/2 cup fresh lemon juice (about 3-4 lemons)
– Zest of 2 lemons
– 1/3 cup maple syrup or agave nectar (adjust sweetness to taste)
– 1 teaspoon vanilla extract
– 1 tablespoon gelatin powder (or agar-agar for a vegan option)
Instructions
To prepare the chia seed crust, start by preheating your oven to 350°F (175°C).
In a mixing bowl, combine almond flour, chia seeds, melted coconut oil, maple syrup, and sea salt. Mix until the ingredients come together to form a crumbly dough.
Gradually add cold water, one tablespoon at a time, until the mixture holds together but is not sticky.
Press the dough evenly into the bottom and up the sides of a 9-inch pie pan. Use a fork to poke holes in the bottom to prevent bubbling.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let cool completely.
For the lemon filling, in a separate bowl, whisk together the Greek yogurt, fresh lemon juice, lemon zest, maple syrup, and vanilla extract until smooth.
In a small saucepan, sprinkle gelatin over 1/4 cup of cold water and let it bloom for about 5 minutes. Heat gently over low heat until dissolved completely, then add to the lemon mixture and whisk until fully combined.
Pour the lemon filling into the cooled chia seed crust, smoothing out the top with a spatula.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
Once set, remove from the fridge, slice, and serve chilled. Garnish with lemon slices or a sprinkle of chia seeds for a beautiful presentation.
Enjoy this refreshing, nutrient-packed Lemon Icebox Pie that brings a taste of nostalgia with a healthy twist!