Ingredients
Units
Scale
- 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