Go Back
this image shows A delightful vegan lemon pie with a smooth, creamy, and tangy filling in the center, garnished with vibrant lemon zest and served in a round white dish, perfect for any occasion.

Vegan Lemon Pie Recipe

This zesty and creamy vegan lemon pie features a ginger cookie crust and a luscious lemon-coconut filling. With its perfect balance of tangy and sweet, this no-bake dessert is ideal for any occasion and irresistibly indulgent yet dairy-free.
Print Recipe Pin Recipe
Prep Time 45 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 521 kcal

Equipment

  • Food processor
  • Hand whisk
  • Stand mixer
  • Pie dish
  • Rolling pin

Ingredients
  

Cookie Base

  • ½ cup Vegan Butter, Melted
  • 9 oz Vegan Ginger Cookies

Filling

  • ½ tsp Lemon Extract
  • ¼ tsp Xanthan Gum
  • 2½ cups Canned Coconut Cream
  • 2 tbsp Lemon Zest
  • ½ cup Lemon Juice freshly squeezed
  • 1½ cups Vegan Condensed Milk

Instructions
 

  • Crush ginger cookies using a food processor or rolling pin and mix with melted vegan butter.
    This image shows ginger cookies being crushed into fine crumbs using a food processor, creating the base for the vegan lemon pie crust.
  • Press into a pie dish, including the sides, and freeze to set.
    This image shows a ginger cookie crust mixture being firmly pressed into the bottom and sides of a pie dish to form the base for the vegan lemon pie, ready to be set in the freezer.
  • Prepare vegan condensed milk and set aside.
    This image shows a pot of vegan condensed milk being gently simmered and thickened, a key ingredient for the rich and creamy lemon pie filling.
  • Whip chilled coconut cream until stiff peaks form, adding xanthan gum if needed for firmness.
    This image shows chilled coconut cream being whipped to stiff peaks in a mixing bowl, creating a light and airy texture for the vegan lemon pie filling.
  • Mix lemon juice, zest, and extract into the condensed milk, then fold in whipped coconut cream.
    This image shows lemon juice, zest, and extract being carefully folded into whipped coconut cream and condensed milk to create the tangy filling for the vegan lemon pie.
  • Pour the filling over the crust and refrigerate to set.
    This image shows a luscious lemon filling being poured over a ginger cookie crust in a pie dish, forming the base for the vegan lemon pie before setting.
  • If soft, briefly freeze before serving.
    This image shows a freshly filled vegan lemon pie placed in the refrigerator, allowing it to chill and firm up before serving.
  • Serve the pie slice and garnish with lemon zest.
    This image shows a creamy slice of vegan lemon pie being served, beautifully garnished with bright lemon zest, highlighting its tangy and refreshing flavor.

Notes

  • Use full-fat coconut cream for optimal texture.
  • Chill the coconut cream cans overnight for easy separation.
  • Ensure the crust is firmly packed to prevent crumbling.