If you are looking for a fresh, simple summer dessert this Dreamy Lemon Cream Pie is perfect for you!

This recipe has a oatmeal cashew coconut cookie crust and coconut lemon cream filling. The perfect combination of tart, sweet, cold and comforting.

This recipe is also really light and would be perfect for after a heavy meal. I could also see this recipe being used at a brunch on a sunny day.

If you enjoy lemon and coconut you will love this refreshing, simple recipe.

If you are looking for more fantastic pie or tart options check out my favorites listed below:

This recipe is dairy free, vegan, vegetarian, no-bake, super simple to make, high fiber and contains all-natural, whole food ingredients.

If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
Dreamy Lemon Cream Pie

Dreamy Lemon Cream Pie


Prep Time: 10 minutes

Yield: Makes 8-12 Servings

Dreamy Lemon Cream Pie


    Cashew Coconut Oatmeal Cookie Crust Ingredients:
  • 1 Cup Raw Cashews
  • 1 1/2 Cups Rolled Organic Oats
  • 1 Cup Shredded Coconut
  • 1 Cup Super Fresh Pitted Medjool Dates
  • 1/2 tsp Cinnamon
  • Dash of Sea Salt
  • 2 tsp Vanilla Extract
  • 2 Tbsp Coconut Oil
  • *2-4 Tbsp Water
  • Lemon Cream Filling Ingredients:
  • 2 Cans of Pure Coconut Cream (Pre-refrigerated and Solidified)
  • Juice of 2-3 Freshly Squeezed Lemons
  • 2 tsp Vanilla Extract
  • 10 Drops Liquid Stevia (or 3 Tbsp Coconut Sap, Maple Syrup or Agave)


  1. Line an 8 inch baking pan with parchment paper.
  2. Place dry crust ingredients into your food processor and blend until flour.
  3. Add in wet ingredients excluding water and pulse until dates are mixed.
  4. Test your dough with your hand and see if it sticks together. If it doesn't, while pulsing, add 2-4 tbsp of water until it sticks together like dough.
  5. Press dough into your pie plate and place in the freezer for 1 hour.
  6. Whip coconut cream by hand or with a mixer, mixing in lemon juice, vanilla extract and sweetener.
  7. Remove crust from freezer and pour in coconut cream.
  8. Place in the refrigerator for 1-2 hours and serve (you can serve this recipe right away without refrigerating it but it will be a bit of a looser consistency).
  9. Store in the refrigerator.
  10. Tip: If you or your guests/family are sensitive to one of the crust ingredients (for example – oatmeal) you can substitute the oatmeal for another cup of nuts. If you want to remove the nuts simply use more oatmeal, etc.

DAMY Members - This recipe is a wonderful treat option.

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Dreamy Lemon Cream Pie
Dreamy Lemon Cream Pie

Amy Layne is the Co-Owner of DAMY Health Online and Coach Specializing in Holistic Nutrition, Fitness, Self-Love, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

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