Vegan Lemon Pie

5 from 4 votes

This vegan lemon pie is so easy to make, extra lemon-y and rich in texture and flavor. Simply the BEST make-ahead dessert for any celebration or holiday! Made with coconut milk, egg-, dairy- and gluten-free (if using a gluten-free pie) and SO delicious!

Prep Time20

Minimal chilling time4

Total Time4 20

Course: Dessert

Cuisine: American

Keyword: Vegan

Servings: servings

Calories: 293kcal

Author: Jessica Laroche

Ingredients

1 pie crust, homemade or store-bought
¼ cup cornstarch
¼ cup water
15 oz canned coconut milk
½ cup maple syrup or agave nectar
½ cup freshly squeezed lemon juice
¼ tsp turmeric for color

Instructions

Start by pre-baking your pie crust. If making my homemade gluten-free pie crust, then pre-bake it at 350º for 15 minutes. If using a store-bought crust, then follow the packaging instructions. Once pre-baked, then let the pie crust slightly cool down while making the filling.
In a small bowl or mug, combine the cornstarch with the water and whisk well to break all the clumps. Set aside.
In a medium pot, combine the coconut milk, maple syrup, lemon juice and turmeric powder. Whisk well and warm on medium-high heat.
Once it reaches a gentle boil, then add the cornstarch slurry slowly into a stream while whisking. Remove from the heat once the lemon mixture has thickened, 30-60 seconds (it will thicken quickly!).
Then, pour right away over your pre-baked crust. Use a spatula to even its surface and cover with a plastic wrap (it should touch the lemon curd).
Transfer in the fridge and chill completely before slicing and serving (at least 4 hours).
Just before serving, you can decorate your pie using fruits, coconut whipped cream, coconut flakes, etc. Enjoy!

Video

Notes

Make sure you bring to a gentle boil the coconut lemon mixture before adding your cornstarch slurry. This will allow your mixture to thicken without creating any lumps.
Just before adding the slurry, give it another whisk as the cornstarch tends to sink at the bottom while resting.
Once the cornstarch slurry was added, then the lemon curd will thicken quickly. Don't keep cooking once the corn starch is in there for too long and be ready to remove from the heat and pour RIGHT AWAY over your crust.
The texture of this pie is creamy and soft even after it has cooled down, but if you want it even softer, then simply take it out of the fridge about an hour before serving and let it rest at room temperature for a bit.
Make sure you completely cool down your pie before slicing and eating! The filling mixture (and the crust) have to set first to create a pie that holds well.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition