It's a tradition to share a tasty pie recipe with you every Pi Day (3/14), and this year does not disappoint! Our baker Liz was inspired by the sunny lemon flavor of our Lemon Pistachio granola and created a vegan cheesecake-like pie with a lightly sweet granola crust:
Lemon Cheezecake Pie with Blueberry Topping
Crust
- 1 cup Michele's Lemon Pistachio granola, plus 1/4 cup reserved
- 1 Tbsp coconut oil, melted
- 1/4 tsp salt
- Zest of 1/2 a lemon
Pulse ingredients excluding the 1/4 cup reserved granola in a food processor until crumbly. Add the reserved granola to the crumbly mixture. Press into a pie plate and chill until firm.
Blueberry Jam Topping
- 6-8 ounces blueberries, fresh or frozen
- Juice of 1/2 a lemon
- 1 tsp corn starch
- 1/4 cup sugar
Bring all ingredients to a boil in a saucepan. Reduce heat and simmer until reduced by about half. Chill.
Lemon Filling
- 1-1/2 cups raw cashews, soaked at least 2 hours
- 1 cup coconut oil, melted
- 1/4 cup maple syrup
- Juice of 1/2 a lemon
Blend ingredients in food processor until smooth. Pour into pie crust and chill until firm. Top with blueberry jam topping and garnish with Michele's Granola chunks.