Gluten-Free Lemon Vegan Cream Pie

why make this recipe

This Gluten-Free Vegan Lemon Cream Pie is a delightful treat for everyone, especially those with dietary restrictions. It combines the refreshing zing of lemon with a creamy, smooth texture that will satisfy your sweet tooth without compromising your health goals. Plus, it’s simple to make and doesn’t require any special kitchen equipment. This pie is perfect for warm days, gatherings, or anytime you want something light and refreshing.

how to make Gluten-Free Vegan Lemon Cream Pie

Ingredients:

• 1 1/2 cups gluten-free graham cracker crumbs
• 1/4 cup cane sugar
• 5 tablespoons dairy-free butter, melted
• 2/3 cup cane sugar
• 3 tablespoons corn starch or tapioca starch
• 1/4 teaspoon sea salt
• 2 1/2 cups canned coconut milk, stirred
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract
• Dairy-free whipped topping or whipped coconut cream
• Fresh lemon slices (optional)

Directions:

1. Preheat the oven to 375 degrees. Spray a 9-inch pie pan or tart pan with nonstick cooking spray.
2. In a bowl, mix the gluten-free graham cracker crumbs, 1/4 cup of cane sugar, and melted dairy-free butter until well combined.
3. Pour the graham cracker mixture into the prepared pie pan. Press it firmly into the bottom and up the sides of the pan.
4. Bake the pie crust for 6-7 minutes or until it is golden brown. Let it cool on a cooling rack.
5. To make the lemon cream filling, whisk together 2/3 cup of cane sugar, corn starch, and sea salt in a medium saucepan. Over medium heat, whisk in the coconut milk.
6. Cook while stirring constantly until the mixture is bubbly and thick, about 5 minutes. Remove from heat and stir in lemon juice, lemon zest, and vanilla extract.
7. Pour the lemon pudding into the cooled pie crust. Cover the pudding with plastic wrap, letting it touch the top, and refrigerate for 2-3 hours to cool completely.
8. When the pie is chilled, top it with an even layer of dairy-free whipped topping. Add a few lemon slices in the center for garnish if you want.
9. Serve immediately or keep it chilled in the refrigerator until you’re ready to enjoy.

how to serve Gluten-Free Vegan Lemon Cream Pie

Serve your pie chilled for the best taste. It pairs wonderfully with a cup of herbal tea or fresh fruit on the side. Feel free to add additional toppings such as more lemon slices or a sprinkle of zest for extra flavor.

how to store Gluten-Free Vegan Lemon Cream Pie

Keep any leftover pie in the refrigerator. Cover it well with plastic wrap or place it in an airtight container. It should stay fresh for about 3-5 days.

tips to make Gluten-Free Vegan Lemon Cream Pie

• Make sure to use certified gluten-free graham crackers if you have severe gluten sensitivities.
• To achieve the best texture for your filling, whisk continuously while cooking to avoid lumps.
• Allow the pie to chill completely for at least 2-3 hours to set properly.

variation

For a different flavor, you can swap lemon for lime juice and zest. This will create a delightful Lime Vegan Cream Pie. Additionally, you can add fresh berries on top for a fruity twist!

FAQs

Can I use a premade gluten-free pie crust?
Yes, a premade gluten-free pie crust can save you time and still taste delicious.

Is there a substitute for coconut milk?
You can substitute coconut milk with almond milk or another dairy-free milk, but the texture may vary slightly.

Can I make this pie in advance?
Absolutely! You can make the pie a day or two ahead of time. Just keep it refrigerated until you’re ready to serve.

Gluten-Free Vegan Lemon Cream Pie

This refreshing Gluten-Free Vegan Lemon Cream Pie combines zesty lemon with a creamy texture, making it a perfect light dessert for warm days or gatherings.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Gluten-Free, Vegan

Calories: 300

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups gluten-free graham cracker crumbs Ensure they are certified gluten-free
• 0.25 cups cane sugar
• 5 tablespoons dairy-free butter, melted

For the lemon cream filling

• 0.67 cups cane sugar
• 3 tablespoons corn starch or tapioca starch Corn starch is preferred
• 0.25 teaspoon sea salt
• 2.5 cups canned coconut milk, stirred
• 0.25 cups fresh lemon juice Freshly squeezed recommended
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract

For serving

• Dairy-free whipped topping or whipped coconut cream Optional
• Fresh lemon slices Optional for garnish

Method

 

Preparation of the crust

1. Preheat the oven to 375°F (190°C). Spray a 9-inch pie pan or tart pan with nonstick cooking spray.
2. In a bowl, mix the gluten-free graham cracker crumbs, 1/4 cup of cane sugar, and melted dairy-free butter until well combined.
3. Pour the graham cracker mixture into the prepared pie pan. Press it firmly into the bottom and up the sides of the pan.
4. Bake the pie crust for 6-7 minutes or until it is golden brown. Let it cool on a cooling rack.

Making the lemon cream filling

1. In a medium saucepan, whisk together 2/3 cup of cane sugar, corn starch, and sea salt.
2. Over medium heat, whisk in the coconut milk.
3. Cook while stirring constantly until the mixture is bubbly and thick, about 5 minutes.
4. Remove from heat and stir in lemon juice, lemon zest, and vanilla extract.

Assembling the pie

1. Pour the lemon pudding into the cooled pie crust.
2. Cover the pudding with plastic wrap, letting it touch the top, and refrigerate for 2-3 hours to cool completely.

Serving the pie

1. Once chilled, top the pie with an even layer of dairy-free whipped topping.
2. Garnish with a few lemon slices in the center if desired.
3. Serve immediately or keep it chilled in the refrigerator until ready to enjoy.

Notes

To achieve the best texture for the filling, whisk continuously while cooking to avoid lumps. Ensure to chill the pie completely for at least 2-3 hours for proper setting. For a different flavor, you can swap lemon for lime juice and zest.