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.
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.
- Press into a pie dish, including the sides, and freeze to set.
- Prepare vegan condensed milk and set aside.
- Whip chilled coconut cream until stiff peaks form, adding xanthan gum if needed for firmness.
- Mix lemon juice, zest, and extract into the condensed milk, then fold in whipped coconut cream.
- Pour the filling over the crust and refrigerate to set.
- If soft, briefly freeze before serving.
- Serve the pie slice and garnish with lemon zest.
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.