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).

Recipe courtesy of Silvana Nardone

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Total:: 1 hr 35 min
Prep:: 25 min
Inactive:: 1 hr
Cook:: 10 min

Yield:: 14 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

1 cup pecan halves
6 medjool dates, pitted
Salt
6 tablespoons coconut oil or unsalted butter, plus more for greasing
2 large eggs
2 egg yolks
Zest and juice of 2 lemons (about 1/2 cup juice)
1/4 cup pure maple syrup
Mixed berries, such as strawberries, blueberries and raspberries

Directions

In a food processor, pulse together the pecans, dates and 1/4 teaspoon salt until crumbs form. Grease 14 cups of 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 zest and juice, 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 into the prepared nut crusts and top each with a berry.

Recipe courtesy of Silvana Nardone

My Private Notes

Name: No-Bake Summer Pie Minis
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 14 servings
Ingredients: 1 cup pecan halves; 6 medjool dates, pitted; Salt; 6 tablespoons coconut oil or unsalted butter, plus more for greasing; 2 large eggs; 2 egg yolks; Zest and juice of 2 lemons (about 1/2 cup juice); 1/4 cup pure maple syrup; Mixed berries, such as strawberries, blueberries and raspberries