No-Bake Summer Pie Minis
- Level: Easy
- Yield: 14 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 181 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 53 milligrams
- Sodium
- 54 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 2.4 grams
- Protein
- 2.5 grams
- Sugar
- 11 grams
- Total: 1 hr 35 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 10 min
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.