Little Lemon Mousse Pies

This recipe was in My Vegan Pie in the Sky Cookbook. If you like the taste of lemon you will enjoy this recipe. I put the pies in small tart pans. If you do not have tart pans, use a regular pie plate (glass please)  or a spring form pan.

Gingersnap Crust:.

• 1 1/4 cups vegan gingersnap cookies
• 2 Tablespoon turbinado brown sugar
• 3 tablespoons oil
• Process gingersnaps in food processor until fine.
• Transfer to mixing bowl, add  brown sugar and oil.
• Press into lightly sprayed pie pan.

Filling:

• 1/2 cup whole unroasted cashews, soaked 6-8 hours until soft
• 1- 13 oz. can coconut milk at room temperature
• 1/2 cup plain unsweetened almond milk
• 1/2 teaspoon agar powder-check note below
• 2/3 cup sugar
• 3 Tablespoon coconut oil
• 1/2 cup fresh lemon juice
• 2 Tablespoon lemon zest
• 2 teaspoons vanilla extract-please no imitation

Topping:

• 1/4 cup water
• 1 Tablespoon cornstarch
• 1/3 cup fresh lemon juice
• 1/3 cup sugar
• 3/4 teaspoon agar powder
• 1/16 teaspoon turmeric
• 2 teaspoons lemon zest

Directions:

1. Preheat oven to 350 degrees. Press crust into pan, bake for 10 minutes. Remove from oven and cool.
2. Drain cashews, put in food processor. Blend with the coconut milk until smooth, scraping down the bowl occasionally. This may take several minutes.
3. In the meantime, stir together the almond milk, agar powder and sugar in a small saucepan. Bring the mixture to a boil, reduce heat, continue to cook until you get just small bubbles. Let cook for about 5 minutes. Add the coconut oil and mix until melted.
4. With the food processor running, stream the hot mixture into the food processor. Add lemon juice, lemon zest, and vanilla, continue to blend.
5. Transfer the mixture in the prepared pie crust. Rerefrigerate until set 4-6  hours.
6. When the pie is almost set, prepare the topping. Stir all the ingredients together in a saucepan. Bring the mixture to a boil, over the heat and cook for about 5 minutes.
7. Pour the topping over the pie. Refrigerate for another hour or two.

Note-I found that the layers did not set up as much as I would have like. The next time I would use more agar or use arrowroot or cornstarch. I am not real sure what cornstarch would do to the pie.

This is very yummy, so well worth the work. Plus it freezes wonderfully.

Enjoy!!!