For Father’s Day Ben will be getting the gift of a quiet house and this Lemon Raspberry Pie. The day before Father’s Day and part of Father’s Day he will be participating in a twenty-four hour bike challenge. Ben’s goal is two hundred and fifty miles.
The 24 Hour Challenge starts at 8 AM on June 14th and ends at 8 AM on June 15th. Ben will be taking my dad and two of his brothers along as a support team. They will make sure he has food and water and whatever else he may need on this challenge.
By the time he gets done with this ride he will be hungry.
And tired.
And ready for his bed.
The boys and I will probably be at church when he gets home and then we will spend the day at my parents or somewhere else so that Ben can get come much-needed rest.
He will also have this pie waiting for him in the fridge. Lemon Raspberry Pie. It’s his favorite.
Or it was. Until he did BioMeridian Testing and found out that to lower inflammation levels in his body he needs to avoid gluten, dairy, corn, peanuts and coconut. The problem with this pie recipe is that it was full of gluten, dairy and corn. So I attempted to recreate his favorite pie without those ingredients. Not only was I able to do it on the first try, Ben told me to make it again soon.
Which means: HE REALLY LIKES IT! 🙂
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Lemon Raspberry Pie {Gluten free, dairy free, corn free}
Crust:
4 cups rice squares
4T Palm shortening
1t cinnamon
Place all ingredients in food processor and pulse until combined and rice squares are a very fine meal. Press into a pie pan and bake at 350 for 10 minutes. My crust didn’t go all the way up the sides, but you could double the crust if you want it to.
Custard:
1/2 cup raw cashews
1/2 cup sugar
1 cup water
1/2 cup lemon juice
3 egg yolks
Place the first three ingredients in a high-speed blender. Blend until smooth and creamy. Pour into a small saucepan and cook over low-med heat until thick, about 20 minutes. Remove from heat and allow to cool for ten minutes. Whisk in the lemon juice and egg yolks. Pour over baked crust. Bake at 350 for 25-30 minutes. When it is done there will be cracks on the top and the edges will be brown.
Raspberry Sauce:
10 ounces frozen raspberries
1/2t liquid stevia
1/2 cup water
1 T tapioca starch
1/4 cup cold water
1/2t gelatin (I just love Great Lakes Gelatin)
Place the first three ingredients in a sauce pan and bring to a boil. Whisk tapioca starch into cold water and then slowly whisk into the boiling raspberries. Slowly whisk in gelatin. Cook and stir for five minutes then pour over baked custard. Allow the entire pie to cool and the refrigerate for four hours or overnight.
Serve and enjoy. It’s good for breakfast. 🙂
If you don’t have issues with coconut some whipped coconut cream would be really yummy on top with some shavings of dairy free chocolate. If you want a grain free dessert you could try this grain free crust.
Does your hubby or significant other have a favorite dessert? Do you make it often?
This recipe was also shared at Allergy Free Wednesdays at a Whole New Mom and Anything Goes a Link Party at Fit Foodie Runs.
Looks yummy 🙂 I think I should give a try 🙂
Thanks Sahana! I hope you try it!
Oh, that looks yummy! Light and fresh and yes, good for Father’s Day, but perfect for summer in general!
I love refrigerated pies! 🙂 I miss whip cream on top, next time I’m definitely trying the whipped coconut cream, I just won’t put it on hubby’s. 🙂
One of my list for this coming Father’s Day.. Thank you for the recipe!
I want to try this recipe! I don’t know about these rice squares though – what do they look like?
oh, maybe I should fix that. They are a store brand of the Rice Chex cereal. If you don’t have those around, I would think you could use Rice Crispies. Or if you don’t need the recipe to be gluten free you could use a graham cracker crust.
Oh wow. Hubby LOVES lemon pie and I love the sound of the topping. I will try this for sure.
🙂 Tell me how it turns out for you.
I LOVE refrigerated pies! They are so cool and refreshing for summer! This one looks amazing and I know Ben will really enjoy it after his challenge. You are a sweet wife to make it for him to come home to. =)
Sweet sometimes. :p
That looks way too yummy to be gluten, dairy, and corn free! I was looking for something different to try for Father’s Day, and this might be it.
Maybe I’ll share the original recipe later. 🙂 If you try this version I hope you like it!
This pie looks great and seems like it’s not too tough to make! Sounds like a winner to me!
Oh this looks right up my husband’s alley. I think it would make his father’s day for sure!
Wow! That bike ride is a huge challenge. I love it when we can take treats and make them healthier.
It is, Carla! I really hope my husband can meet and exceed his goal for the ride.
This looks so yummy! I love lemon and raspberry! Husband’s favorite is strawberry shortcake but this looks like a great idea to shake it up. Have you tried using gf graham crackers for the crust? I wondered if the texture of the gf ones would be way off?
Hi Sarah! I haven’t tried gluten free graham crackers in this specific recipe, but I have used them in other recipes and they work great! And the original recipe also called for regular graham crackers in the crust, so if you have no issues with them go ahead and use them!! 🙂
Oh yum! That sounds delicious! I may have to make it for Valentine’s Day!
I need to experiment with the grain free crust, because I want to come up with a fully THM version of this. 🙂 If you try it, let me know what you think of it!
Yum!! I will add this to my recipes to try! My husband usually likes a cake called ‘Better than Anything’ Cake which includes german chocolate and caramel and nuts, but I am pretty sure he would like this one too! 😉
Yes, the wonderful Better than Everything cake. It looks amazing!! I see tons of recipes for variations of it on Pinterest, and they all look so chocolatey and good!!