This vegan lemon pie is going to be your new favorite, I promise.
It’s seriously stupid simple, taking only one sauce pan and about 15 minutes to pull together. There’s no weird ingredients, like tofu or bean juice. And the taste of lemon is so poppin’ fresh, you’ll feel like you’re biting into a light citrus cloud. No joke.
I got hooked on lemon pie last December, when a friend from church brought a delicious homemade vegan lemon pie to a Christmas party. After that, I was dreaming about lemon pies for a week, finally breaking down and searching out recipes. The problem was, many of them seemed to take too long to pull together and over-complicated, or wasn’t quite what I was looking for.
Did I mention I was standing in the baking aisle at the supermarket, browsing recipes?
Yeah, no fun when you’re only halfway through your shopping list, but the lemon cravings are so strong you can’t take it anymore. So I made the quick decision to rely on my previous experience of pudding making + what I learned from firing off questions at my church friend. I threw some ingredients in the cart, and said a baker’s prayer that everything was going to turn out right.
The result was a lemon pie that was so yummy, I made it 3 times over the holiday season, and then again for Mother’s Day 2021. And I think once you make it, you’ll be repeat making it too.
An easy vegan lemon pie for all your holiday parties
This vegan lemon pie is so simple, it’s perfect to make the day before a holiday party, since it’s a total crowd pleaser.
The recipe below is enough for one 9-inch round pie, but you can easily double it and make two rounds, or create your own pie crust and make a 9 x 13 sheet pan of lemon pie squares. I’ve done both and there’s no wrong way to enjoy this pie– my family and friends raved about it and I’m sure yours will too.
I love this lemon pie because it’s:
- Easy. Nothing difficult about making this recipe. You’re basically making lemon pudding and then mixing it (cooled) with dairy-free whipped topping.
- Allergy free. This lemon pie is free from most common allergies (dairy, eggs, nuts, soy) and can easily be made gluten-free by purchasing a gluten-free vegan pie crust.
- Perfect for parties. If you’re looking for something that doesn’t take much effort but tastes like it did, impress your next party with this recipe.
Frequently Asked Questions
The pie filling and topping is naturally gluten-free, so this pie can easily be made gluten-free by purchasing a vegan gluten-free crust, or making your own from scratch.
I love using So Delicious brand coconut topping, but you can also use Truwhip. Cool Whip is also accidentally vegan too, and not coconut-based, although I prefer the coconut-based toppings.
If you don’t want to use coconut, you don’t have to!! I think the coconut makes this pie creamier, but you can swap the canned coconut for a plant-based milk of your choice. As mentioned above, you can also use Cool Whip is that’s more your speed.
There are two store-bought pie crusts I’ve seen that are naturally vegan. The first one is by Wholly Wholesome, available in both gluten-free and regular pie crusts. The second is from the brand Marie Callender’s, and is accidentally vegan but contains wheat. Of course, you can make your own pie crust too.
Ingredients for vegan lemon pie
What you need (check the recipe box below for exact measurements):
- Full-fat canned coconut milk. I prefer using full-fat coconut milk, but you can also use light/fat-free if you prefer. Both will work here.
- Freshly squeezed lemon juice and lemon zest.
- Granulated sugar. I like using organic cane sugar, since it’s not processed using bone char.
- Cornstarch. Look for non-GMO cornstarch.
- Salt. I use Himalayan pink salt.
- Lemon extract. Using lemon extract just gives the pie an extra lemon pop.
- Dairy-free whipped topping. I use So Delicious or Truwhip brand toppings, both available in the dessert freezer section.
- Pie crust of choice. I recommend Wholly Wholesome brand pie crust, or you can make your own.
How to make vegan lemon pie in 4 easy steps
1. Cook the pie crust. Follow directions on the package if using a store-bought vegan pie crust. Once cooked through, set aside to cool.
2. Add coconut milk, lemon juice, sugar, cornstarch, lemon zest, and salt to a medium pot and whisk together. You want to make sure the cornstarch isn’t clumpy and has dissolved in the liquid. Turn the heat on medium-high and continue to slowly whisk, to prevent the mixture from sticking to the bottom. Like making pudding, your mixture will start to thicken; once you feel it start to thicken up, WHISK LIKE CRAZY AND DON’T STOP. After the mixture becomes pudding-thick, remove from heat.
3. Allow the lemon pudding to cool COMPLETELY, about 30-45 minutes. Stir in lemon extract and half of the container of whipped topping.
4. Transfer to pre-cooked (and cooled) pie crust, and spread evenly in shell. Top with remaining whipped topping and lemon zest (optional). Refrigerate immediately for at least 4 hours (or overnight is best) before slicing.
Allergy Information and Notes
- This lemon pie is 100% vegan, meaning it is dairy-free and egg-free. The filling is also naturally soy-free and nut-free, and can be made gluten-free by using a gluten-free pie crust of your choice.
- I like to use So Delicious Coco Whip for my whipped topping, but see the FAQs for other recommendations.
- This recipe can easily be doubled to make two, 9-inch round pies. Or, you can make one 9 x 13 sheet pan and cut into squares for parties. To do this version, you’ll have to make a homemade pie crust. I recommend making a no-bake graham cracker or ginger snap cookie crust, which pairs beautifully with lemon. Just press it firmly into the pan before adding the filling on top.
More vegan pie and dessert recipes:
- The Easiest Vegan Chocolate Pie in the World Ever
- Celebrate Thanksgiving With This Quick Vegan Pumpkin Pie
- When Life Gives You Lemons, Make Vegan Lemon Poppy Seed Muffins
- Why You Need to Make Vegan Gingerbread Cookies with Your Kids
- Everything You Need to Know About Baking Vegan Chocolate Chip Cookies
Favorite Vegan Lemon Pie
- 1 vegan pie crust, store bought or homemade
- 15 oz full-fat coconut milk
- 1 lemon, juiced (about ¼ cup)
- ½ cup granulated sugar
- 6 tablespoons cornstarch
- 1 teaspoon lemon zest (plus a little more for topping, optional)
- ⅛ teaspoon salt (I use Himalayan pink salt)
- 1-2 teaspoons lemon extract
- 10 oz container dairy-free whipped topping, divided (approximately 2 cups)
- Cook the pie crust. Follow directions on the package if using a store-bought vegan pie crust. Once cooked through, set aside to cool.
- Next, make the pie filling. Add coconut milk, lemon juice, sugar, cornstarch, lemon zest, and salt to a medium pot and whisk together. You want to make sure the cornstarch isn’t clumpy and has dissolved in the liquid. Turn the heat on medium-high and continue to slowly whisk, to prevent the mixture from sticking to the bottom. Like making pudding, your mixture will start to thicken; once you feel it start to thicken up, WHISK LIKE CRAZY AND DON’T STOP. After the mixture becomes pudding-thick, remove from heat.
- Allow the lemon pudding to cool COMPLETELY, about 30-45 minutes. Stir in lemon extract and half of the container of whipped topping (approximately 1 cup).
- Transfer to pie crust, and spread evenly in shell. Top with remaining whipped topping and lemon zest (optional). Refrigerate immediately for at least 4 hours (or overnight is best) before slicing.
Thank you for taking the time to invest in your health and happiness!