Lemon Honey Blender Pie

My motto – “when the universe gives you lemons, make this lemon blender pie”! This pie, on the other hand, was absolutely to die for and ridiculously easy. You blend, pour and bake. It is crust-less, fuss-less, and no less than spectacular! It is so quick, easy, and delectable, that you will be keeping this recipe on hand for last minute emergency trough requirements again and again. I modified this recipe from one of my mum’s old favorites. My mom’s efforts, whilst fabulous, contained a lot of the “nasties” like refined sugar, dairy milk, and wheat. This latest gluten-free, sugar-free incantation might just eclipse the original. My family are certainly singing its praises.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 3⁄4 cup  white  rice flour
• 4  organic eggs
• 1⁄3 cup  freshly squeezed lemon juice
• 1  cup honey
• 1  cup  shredded coconut
• 1  tablespoon  natural vanilla extract
• 1 1⁄2 cups  soy milk or 1 1⁄2 cups  hemp milk
• 1⁄4 cup  of organic melted butter or 1⁄4 cup vegan margarine

Directions

1. Throw all ingredients in your blender and blend until well combined.
2. Pour into a well greased standard 9 inch/23cm pie dish and bake for about an hour at 180C/350°F.
3. Test the pie with a skewer. I have had this pie take up to an hour and a half to set properly, depending on the oven.
4. If it starts to brown too much on the top – cover with foil to continue baking without ruining that gorgeous golden finish.