PALEO-FRIENDLY LEMON PIE

Paleo-Friendly Lemon Pie image

Thick and rich paleo-friendly, deep-dish lemon pie.

Provided by FredWilliams

Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes

Time 4h37m

Yield 8

Number Of Ingredients 9

Previous Next

Ingredients

1 ½ cups almond flour
⅓ cup granular no-calorie sucralose sweetener (such as Splenda®)
6 tablespoons butter, melted
½ teaspoon ground cinnamon
2 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
¾ cup freshly squeezed lemon juice
2 teaspoons lemon zest, divided
1 (8 ounce) container frozen whipped topping, thawed

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix almond flour, sucralose sweetener, butter, and cinnamon together in a large bowl. Press over the bottom and up the sides of a deep-dish pie plate to form a crust.
Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.
Beat cream cheese in a bowl with an electric mixer until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and 1 teaspoon lemon zest; beat until thoroughly blended. Pour filling into the cooled crust.
Refrigerate until filling is set, about 4 hours.
Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.

Nutrition Facts : Calories 821.2 calories, Carbohydrate 69.3 g, Cholesterol 117.8 mg, Fat 55.3 g, Fiber 2.7 g, Protein 17.5 g, SaturatedFat 30.2 g, Sodium 358.8 mg, Sugar 62.1 g