No-Bake Gluten-Free Fruit Pie Minis
Why not trade in the average cookie crust for a healthy, nut-based crust? It’s perfect for summer pies, especially these paleo-friendly, no-bake minis. We’ve filled them with a dollop of foolproof lemon curd and topped them with berries, but you can mix and match your favorite seasonal fruit (like peaches, apricots or cherries) and fillings (think jarred fruit spreads, dulce de leche or chocolate-hazelnut spread).
No-Bake Summer Pie Minis
1 cup pecans
6 Medjool dates, pitted
6 tablespoons coconut oil or unsalted butter, plus more for greasing
2 egg yolks
Zest and juice of 2 lemons (1/2 cup fresh lemon juice)
1/4 cup maple syrup
Mixed berries, such as strawberries, blueberries and raspberries
In a food processor, pulse together the pecans, dates and 1/4 teaspoon salt until crumbs form. Grease a mini muffin tin with coconut oil and press the nut mixture evenly in the bottom and up the sides; freeze until firm, about 20 minutes.
Meanwhile, in a small pot, whisk together the eggs, egg yolks, lemon juice and zest, maple syrup and 1/4 teaspoon salt. Add the 6 tablespoons oil and cook over medium-low heat, whisking constantly, until thickened, about 8 minutes. Strain using a sieve and refrigerate until set, at least 1 hour.
Dollop onto the prepared nut crust and top with a berry.
Per serving: Calories 181; Fat 14 g (Saturated 6 g); Cholesterol 53 mg; Sodium 54 mg; Carbohydrate 15 g; Fiber 2.4 g; Sugars 11 g; Protein 2.5 g
Looking for more gluten-free food options?