Vegan Lemon Pie

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This Vegan Lemon Pie is the perfect combination of lemony and creamy, resulting in a multi-dimensionally flavored pie that will amazing everyone you serve. Use my gluten-free graham cracker pie crust or your favorite store-bought pie crust to create the easiest recipe that seems like it took hours to make.

Vegan Lemon Pie

Vegan Lemon Pie

The pucker-y lemon flavor, combined with decadent creaminess, make this vegan lemon pie an instant family favorite. Impress everyone you know with your impressive baking skills by also trying my Vegan Key Lime Pie, Vegan Strawberry Cream Pie, and Vegan Banana Cream Pie!

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

How To Make Lemon Pie?

  • In a small saucepan, whisk together the milk, sugar, and cornstarch. Heat on medium, while whisking constantly, until your mixture thickens. Turn off the heat.
  • Add cashews, lemon juice, lemon zest, and thickened mixture to blender, and blend until completely smooth.
  • Pour the blended mixture into your prepared pie crust. Place the pie into the refrigerator to set for about 2-4 hours.
  • Optional: serve topped with whipped cream.

 

Ingredient Tips For Your Lemon Pie:

  • Gluten-Free Pie Crust – You can make this lemon pie using this Graham Cracker Crust, and I’ve also had good luck using this gluten-free Mi-Del pie crust in a pinch, found in Walmart, Publix, and Whole Foods.
  • Raw Cashews – When blended, create deliciously creamy bases for all your non-dairy recipes. I’ve experimented with different bases, including other nuts, and cashews are my absolute favorite. I like to buy mine bulk from Costco or Sam’s Club, or online. Trader Joe’s also has raw cashews for a good price.
  • Whipped Cream – If you’re in the mood for homemade, you can try this Coconut Whipped Topping. My favorite store-bought ones are So Delicious Cocowhip, found at Publix, Kroger, Whole Foods, etc., and Truwhip Vegan, found at Whole Foods or Earth Fare.

Other Vegan Gluten-Free Pie Recipes to Try:

Sweet Potato Pie

Pecan Pie

Pumpkin Pie

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Categories

Categories: ,
Course:

Nutrition

(

Per serving

)
Energy: 181 kcal / 757 kJ
Fat: 8 g
Protein: 3 g
Carbs: 25 g

Cooking Time

Preparation: 20 min
Cooking: 5 min
Ready in: 25 min
For: 12 servings

Ingredients

Instructions

  1. In a small saucepan, whisk together the milk, sugar, and cornstarch. Heat on medium, while whisking constantly, until your mixture thickens. Turn off the heat.
  2. Add cashews, lemon juice, lemon zest, and thickened mixture to blender, and blend until completely smooth.
  3. Pour the blended mixture into your prepared pie crust. Place the pie into the refrigerator to set for at least 4 hours.
  4. Optional: serve topped with Whipped Cream.
Recipe author's Gravatar image

Dev Marie

Hi there, I’m Dev, a Jersey girl now residing in Florida, and a first generation Jamaican immigrant. As a passionate foodie adventurist, I love to create comfort dishes using exotic ingredients from all over the world.

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6 Comments
  1. Jennifer Schmidt
    April 21, 2020

    Michelle – Thank you so much for this recipe. It’s our new favorite pie. So quick and easy to make, and so very tasty that we haven’t been able to stop with just 1 slice yet! Great way to use up our lemon-tree bonanza here in Cali.

    • Michelle Blackwood, RN
      April 21, 2020

      Jennifer, we are so happy you enjoyed our lemon pie recipe. Thank you for sharing your feedback. Wow nothing like freshly picked lemons, enjoy!

      • Jennifer Schmidt
        April 23, 2020

        Michelle – just reporting that, in answer to my husband’s question – I wonder if this will work with limes – it does! I just swapped out lime juice and zest. Also dreamy, just like the lemon. Thanks again!

  2. M. Carmen Fdez Penedo
    February 2, 2020

    Tiene un aspecto increíble, intentaré hacerla. Gracias por compartir