Gluten and Dairy free Lemon Pie

Crust Ingredients:
2 cups gluten-free flour
3 tablespoons panela (unrefined cane sugar)
1/2 teaspoon Himalayan sea salt
8 tablespoons organic Earth Balance buttery spread
5 tablespoons organic Three Trees almond milk (almonds, filtered water only!)

Filling Ingredients:
1 cup panela (ground)
3 tablespoons potato starch
1/4 teaspoon turmeric
lemon zest from 1 lemon
1 cup fresh squeezed lemon juice
1.5 cups Trader Joe’s organic canned coconut milk
2 tablespoon organic Earth Balance buttery spread

Crust Directions:
Preheat oven to 400°F. Grease the bottom of a large pie dish with Earth Balance buttery spread (unrefined coconut oil works too). Place flour, panela, and salt into a food processor and blend together. Add the Earth Balance and pulse. Finally add the almond milk and blend until a ball starts to form. Remove the dough from the food processor, shape it into a ball, wrap in parchment paper, and place in the refrigerator for at least 30 minutes. Remove the dough from the refrigerator and roll it out onto a floured surface (parchment paper with gluten-free flour sprinkled on top of it). Transfer the dough to the pie dish and press the dough into the dish. Fork the pie crust dough at least 4x and then bake for 15 minutes. Brush some Earth Balance buttery spread over the top and resume baking for about 10 minutes or until golden brown.

Filling Directions:
Place 1 cup of panela into the food processor and blend until the sugar becomes more like a powder. Add potato starch and turmeric to the food processor. Note: The pie will look more like pumpkin pie because of the color of the turmeric and panela. Add lemon zest, 1 cup fresh squeezed lemon juice, 1.5 cups full fat coconut milk, and 2 tablespoons of organic Earth Balance buttery spread. Pulse/Blend all the ingredients together until a uniform liquid forms. Transfer liquid to saucepan and cook on medium low for 3-5 minutes. Whisk the mixture while it is cooking to keep the liquid mixture uniform and avoid clumping. Remove saucepan from the heat and stir the mixture every few minutes while cooling for approximately 10-15 minutes. Pour filling into crust and lightly cover with parchment paper. Refrigerate for 6 hours or more to allow the pie to set. Enjoy! Store in refrigerator for up to 1 week or freeze if not eaten.