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Healthier Vegan Lemon Pie [Oil Free]

This vegan lemon pie is perfectly tart with a little sweet. It's creamy and rich, simple to prepare, and perfect for making ahead.

Prep Time
10 mins
Cook Time
10 mins
Refrigeration Time
6 hrs
Total Time
15 mins
Servings: 8 Slices
Calories: 355 kcal
Course: Dessert
Cuisine: American , Canadian

Ingredients

  • 1 vegan whole wheat pie crust or crust of choice
  • 2.5 cups Thai Kitchen unsweetened coconut milk shake well before opening or pour contents into a bowl and whisk to combine
  • ⅓ cup white 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.
  • ⅓-1/2 cup fresh lemon juice approx. 2-3 lemons, depending on how tart you like it (we like half a cup)
  • ¼ cup cornstarch
  • ½ teaspoon Turmeric for yellow colour, you won't taste it
Optional Garnishes
  • lemon slices, blueberries, strawberry slices or fruit of choice
  • slivered almonds

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Evenly pour the mixture onto your cooled pie crust and refrigerate overnight, or 6 or more hours until set.
  4. Once set, garnish with lemon slices, berries and slivered almonds, if desired.

Notes

  • Make sure to shake your cans of coconut milk very well before opening. Since you're not using the entire cans, you want to make sure the contents are mixed well before measuring the amount you'll need.
  • Make sure to plan ahead, as this dessert tastes best when refrigerated overnight.
  • Do not cut your pie until it's cool. The filling needs time to chill and set before slicing.
  • Nutritional information is for one slice (or ⅛th) of the lemon pie, including my oil free pie crust. If you're using another crust, nutritional info will vary.

Nutrition Information

Calories 355cal (18%) Carbohydrates 35g (12%) Protein 5g (10%) Fat 24g (37%) Saturated Fat 18g (90%) Sodium 82mg (3%) Potassium 373mg (11%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 37IU (1%) Vitamin C 9mg (10%) Calcium 23mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Slices

Amount Per Serving

Calories 355

% 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.