Lemon Meringue Pie

Ingredients

For the date paste

• 1 pound pitted dates (about 2½ cups)
• 1 cup liquid, such as water, unsweetened plant milk or unsweetened juice

For the crust

• 2 cups gluten-free rolled oats
• 12 ounces pitted dates (about 2 cups)
• 2 tablespoons lemon juice

For the filling

• 4 cups white sweet potatoes, roasted, peeled, cooled, and mashed
• ¾ cup lemon juice
• ½ cup unsweetened plant milk
• ½ cup Date Paste

For the meringue topping

• 3 cups soft, ripe pears, canned or jarred in their own juice (about 20 ounces)
• 1½ teaspoons vanilla beanpowder
• ¾ cup gluten-free rolled oats
• 2 tablespoons lemon juice

Method

To make the date paste

Soak dates in liquid of choice overnight, or for several hours, until much of the liquid is absorbed. In food processor fitted with the “S” blade, process dates and any excess soaking liquid until completely smooth. Store the Date Paste in the refrigerator. This can also be frozen.

To make the crust

Place the oats in a food processor fitted with the “S” blade and process into a flour-like consistency. Add the dates and process again until sticky and a ball forms. Add the lemon juice and process again briefly. Press crust evenly into a pie plate.

To make the filling

Place the cooked, mashed white sweet potatoes in the food. processor with the remaining ingredients and process until smooth and creamy. Spread evenly over the crust.

To make the meringue topping

Place all ingredients in a high-speed blender and blend until smooth. Spread over the filling. Garnish with lemon zest or however you wish, if desired. If you would like this pie to be thicker, you can add 2 tablespoons of white chia seeds to the topping and 2-4 tablespoons of white chia seeds to the filling, before blending. Do not use black chia seeds, as it will discolour the pie. It comes out fine without the chia seeds so please use only white or none, or you’ll be sad.