Lately I’ve been doing a lot of raspberry this and blueberry that and strawberry this and that. I’ve been stuck on things containing fruits that end in “berry”. To stretch my recipe-creating mind but still keep the summer theme, I decided I need some lemon in my life. You may have seen my mini citrus haul on Instagram. Even though lemon is technically in season in the winter, it somehow screams summertime.
I mean you don’t drink lemonade in the winter do you? Good, didn’t think so. On to PIE…
You know what would be perfect right here? A delightful tale of how I had a lemonade stand when I was 7 and made so much money off of selling sweet summer sips because with my adorable face they couldn’t resist buying a glass. But that didn’t happen, so we’ll just skip that part.
But if I started selling lemonade pies I’d make millions! Strawberry lemonade pies? Billions! Because this Strawberry Lemonade Cream Pie is sweet-tangy perfection, and the lemonade pie market is wide open. Not to mention this little pie is quite eye-catching, so among other pies it would make a bold and swirly statement.
Strawberry Lemonade Pie
- 1 ripe banana
- 1/2 cup non-dairy milk
- 1/4 cup lemon juice
- 1/4 cup evaporated cane juice I did not use coconut sugar for color purposes, but you can substitute if you wish
- 1 tsp lemon zest
- 1 tbsp cornstarch
- 4-5 strawberries
- 1 cup quick oats or rolled oats pulsed in the blender
- 3 tbsp water
- 2 tbsp coconut sugar
Preheat the oven to 350F.
FOR THE CRUST: Mix together all the ingredients in a bowl until it forms a stiff dough. Press into a 5 inch pie pan lined with parchment paper. Set aside.
FOR THE FILLING: Blend everything except the strawberries until smooth.
Pour into the pie crust.
In a clean blender, puree the strawberries.
Drizzle the strawberry puree on top of the lemon filling. Swirl lightly with a chopstick or the handle of a spoon.
Bake the pie for 28-30 minutes at 350F. The edges of the crust should be browned and the center should no longer jiggle.
Let it cool, then refrigerate overnight before slicing. Keep in the fridge.