Vegan Lemon Cream Pie (No-Bake)
🌱 Vegan Lemon Cream Pie (No-Bake) 🍋
This Vegan Lemon Cream Pie is bright, silky, and completely dairy-free. A simple crust holds a glossy lemon filling that sets in the fridge — no baking the filling, no eggs, and no fuss. Every slice is smooth, tangy, and just sweet enough.
I love how clean this pie looks and how easy it is to make ahead. The filling tastes like lemon cream, not pudding, and it cuts into neat wedges after a few hours of chilling. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Lemon Pie 💚
- 🌱 Completely dairy-free and egg-free
- 🍋 Bright, creamy lemon flavor
- ❄️ No-bake filling
- 🥧 Smooth, sliceable texture
- ⏱️ Simple ingredients
- 🧊 Perfect make-ahead dessert
The Secret to a Glossy No-Bake Lemon Filling
Fresh lemon juice and zest give the pie its real citrus flavor. Coconut milk (or a cashew-coconut blend) keeps the filling creamy, while cornstarch or agar helps it set without eggs. The mixture needs to come to a brief simmer so it thickens, then it chills until firm and glossy.
Frequently Asked Questions ❓
Is the crust no-bake too? 🥧
You can use a no-bake graham-style crust or a store-bought vegan pastry crust. The filling itself is no-bake and sets in the fridge.
Can I use bottled lemon juice? 🍋
Fresh juice tastes much brighter. If you use bottled, add extra zest so the pie still tastes like real lemon.
How long does it keep? 🧊
Cover and refrigerate for up to 4 days. The filling is not ideal for freezing.
🌱 Vegan Lemon Cream Pie (No-Bake)
Ingredients 🛒
For the Crust
- 1 vegan 9-inch pie crust (graham-style no-bake or pre-baked pastry)
No-Bake Graham Crust (optional homemade)
- 1½ cups vegan graham cracker crumbs
- ¼ cup melted vegan butter
- 2 tablespoons maple syrup or sugar
For the Lemon Cream Filling
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- ½ cup (120 ml) fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup (100 g) sugar or ⅓ cup maple syrup
- ¼ cup (30 g) cornstarch
- Pinch of salt
- 1 teaspoon vanilla extract
- Optional: pinch of turmeric for extra yellow color
Instructions 👩🍳
- If making a graham crust, mix the crumbs, melted vegan butter, and maple syrup. Press into a 9-inch pie pan and chill while you make the filling.
- In a saucepan, whisk the coconut milk, lemon juice, lemon zest, sugar, cornstarch, salt, and turmeric if using until no lumps remain.
- Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble, about 5–7 minutes. It should look glossy and coat the spoon.
- Remove from heat and stir in the vanilla.
- Pour the hot filling into the crust and smooth the top.
- Cool for 20 minutes, then refrigerate for at least 4 hours, until fully set.
- Slice with a warm knife and serve chilled.
Nutrition
| Nutrient | Per slice (1/8) |
|---|---|
| Calories | 265 |
| Protein | 2g |
| Net carbohydrates | 30g |
| Total carbohydrates | 31g |
| Fiber | 1g |
| Total fat | 16g |
| Sodium | 140mg |
Estimates based on a graham-style crust, coconut milk, and lemon filling. Exact numbers may vary by crust type and sweetener.
Notes & Tips 💡
- Whisk constantly while the filling cooks so it stays smooth and lump-free.
- For an extra-creamy pie, blend ½ cup soaked cashews into the coconut milk before heating.
- Chill overnight for the cleanest slices.
- Add whipped coconut cream on top if you want it extra special.
This Vegan Lemon Cream Pie is bright, silky, and no-bake. A simple citrus dessert that always feels special. 🍋🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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