NO BAKE EASY VEGAN LEMON PIE
Let’s talk pie!
One of my personal favorite desserts, is pie! Believe it or not though, I’m not into tedious detailed varieties. I love to mix, fill and go. Also, if it’s no bake, I’m all about it. Needless to say, when I was thinking of doing a the perfect summer pie, I knew we had to do a staple lemon pie. I wanted to ensure that not only were the flavors on point, but the process was a seamless as can be.
When it comes to this particular pie it features eggs or lemon curd, which also contains eggs. To achieve that perfect texture that doesn’t cross the threshold of being too jelly like is imperative. This recipe offers the perfect texture that holds together, even at room temperature, but doesn’t take on too much structure from the cornstarch. The final result was an absolute two thumbs up!
What’s great about this pie? Honestly, everything. Tested 2x to perfection, this recipe is quick, easy, free of white sugar, free of oil, affordable, packs a burst of lemon, a gorgeous hue, the best texture, it’s gorgeous, perfect for entertaining, goes great with some whip, and is a must summer dessert!
If you love a seamless dessert or crave all things lemon, you have to try this new vegan Lemon Pie!
Why this recipe is great:
Oil free
Free of white sugar
Quick
Easy
Rich and creamy
Rich notes of lemon
Perfect for summer!
Vegan Lemon Pie
- Total Time: 4hrs 3 mins
- Yield: 6 - 8 slices 1x
Ingredients
- 1 can Full fat coconut milk
- 1/4 cup cornstarch
- 1/4 cup water
- 1 tsp lemon extract
- 1/2 cup lemon juice (about 2 lemons)
- zest 1 lemon
- 1 frozen pie crust
- 1/2 cup maple syrup or honey (won’t be vegan)
- 1/8 tsp turmeric
Instructions
- Bake your pre made pie crust according to instructions. Set aside and allow to fully cool.
- Combine the cornstarch and water. Make sure to remove any clumps and allow the cornstarch to fully dissolve. Set aside.
- To a pan over medium heat, add the coconut milk, lemon juice, zest, honey or maple syrup, extract and turmeric. Once the mixture beings to lightly boil, reduce to a simmer and add the cornstarch mixture slowly continuing to mix and combine. Continue doing this for 30 – 90 seconds until thickened. Don’t overheat it will break the ability of the cornstarch to bind. Also don’t get your saliva in the mixture as that’s also been known to break down the cornstarch.
- Pour the filling into the cooled pie crust and allow it to cool on the counter. Then cover and place in the fridge for 4hrs to overnight until firm. Serve cold with coconut whip!
- Prep Time: 4 hrs
- Cook Time: 3 mins
