Healthier Vegan Lemon Pie [Oil Free]
User Reviews
5
Healthier Vegan Lemon Pie [Oil Free]
Description
The Healthier Vegan Lemon Pie features a whole wheat vegan pie crust as the base, baked ahead of filling. The filling consists of unsweetened coconut milk combined with granulated sugar, fresh lemon juice, cornstarch for thickening, and a small amount of turmeric for color without altering the flavor. Coconut milk is thoroughly mixed before use to ensure uniform consistency. The filling is heated on the stove, whisked to prevent lumps, and simmered until it reaches a pudding-like thickness. Once thickened, it is poured into the cooled crust and refrigerated for at least six hours or overnight to achieve a firm set.
Once chilled, the pie is garnished with lemon slices, blueberries, strawberries, or slivered almonds for visual appeal and texture contrasts. This pie offers a dairy-free, oil-free alternative with a bright lemon flavor and creamy texture. It is best sliced after cooling completely to maintain clean servings.
Planning ahead is essential due to the refrigeration time needed. Nutritional information provided corresponds to an eighth of the pie including the specified oil-free crust, but will vary with different crusts.
Ingredients
- 1 Whole Wheat Pie Crust or crust of choice, vegan
- 2.5 cups coconut milk shake well before opening or pour contents into a bowl and whisk to combine, unsweetened; brand Thai Kitchen
- ⅓ cup granulated sugar you may use coconut or date sugar if an unrefined option is preferred, but note the colour of your filling will be darker, white
- ⅓-1/2 cup lemon juice approx. 2-3 lemons, depending on how tart you like it (we like half a cup, fresh
- ¼ cup cornstarch
- ½ teaspoon Turmeric for yellow colour, you won't taste it
Optional Garnishes
- lemon slices for lemon and strawberry, or fruit of choice
- Blueberry
- strawberry
- almonds slivered
Instructions
- Prepare your pie crust of choice and blind bake according to the directions for the crust of choice. If you're using my oil free pie crust, bake for 15-20 minutes, until the edges are golden. Set aside to let cool before filling.
- Shake your canned coconut milk very well before opening. Then measure the amount needed and place in a medium pot, along with the sugar, lemon juice, corn starch and turmeric. Whisk well and bring to a boil over high heat. Then reduce heat and simmer 2-3 minutes until thickened, whisking often.
- Evenly pour the mixture onto your cooled pie crust and refrigerate overnight, or 6 or more hours until set.
- Once set, garnish with lemon slices, berries and slivered almonds, if desired.
Notes
- Shake coconut milk cans well before opening to ensure proper mixing of contents.
- Plan ahead as the pie needs to chill overnight or at least six hours to set properly before slicing.
- Do not cut the pie while warm; wait until fully cooled and set to avoid filling collapse.
- Nutritional information provided is based on this specific oil-free crust; variations in crust choice will change values.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355cal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 18g | 90% |
| Sodium | 82mg | 3% |
| Potassium | 373mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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