gluten free vegan lemon cream pie

Creamy, dreamy lemon filling in a graham cracker crust. This luscious gluten free vegan lemon cream cream pie will have you coming back for a second slice!

All the lemon, all the time. Lemon is my ALL TIME favorite scent. Lotions, chapsticks, candles. Lemon is my go-to. It’s also my favorite flavor when it comes to baked treats. Lemon cookies, lemon muffins, lemon scones. There is just something about the bright, zesty flavor that comes from fresh lemons. It just makes me smile.

I seriously can’t believe I have never tried making this lemon cream pie until now. Cream pies are my jam, but I haven’t thought to make a lemon cream version. Well, it was time to change that!

The lemon cream pie filling {which you will want to just eat by the spoonful, trust me!} is made with canned coconut milk, sugar, fresh lemon juice and lemon zest. It couldn’t be easier to make. It’s poured into a pre-baked gluten free graham cracker crust, adding just a bit of texture to this cream pie. After being chilled, the pie is topped with dairy free whipped topping and a few lemon slices. Nothing fancy, just pure deliciousness!

For a Spring dessert, I’m thinking this gluten free vegan lemon cream pie is pretty perfect. Great for serving on Easter Sunday, a bridal shower or Mother’s Day lunch.

gluten free vegan lemon cream pie

 

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AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: pies & tarts

SERVES: 8-10

INGREDIENTS

crust

• 1 1/2 cups gluten free graham cracker crumbs*
• 1/4 cup cane sugar
• 5 tablespoons dairy free butter, melted

lemon cream filling

• 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}

INSTRUCTIONS

1. Preheat oven to 375 degrees. Prepare 9-inch pie pan or tart pan by spraying with nonstick cooking spray.
2. Mix together gluten free graham cracker crumbs, sugar and melted dairy free butter. Stir until well combined.
3. Pour graham cracker mixture into repared pie pan, pressing into bottom and up sides of pan.
4. Bake pie crust for 6-7 minutes or until golden brown. Allow to cool on cooling rack.
5. To make lemon cream pudding, whisk together sugar, cornstarch and salt in medium saucepan.
6. Over medium heat, whisk in coconut milk. While stirring constantly, cook until bubbly and thick {about 5 minutes}.
7. Remove pudding from heat and stir in lemon juice, lemon zest and vanilla. Pour into pie crust.
8. Cover pudding with plastic wrap, touching top of pudding. Place in refrigerator to cool completely, 2-3 hours.
9. When pie is chilled, top with even layer of whipped topping. Add a few lemon slices to the center for garnish {if desired}. Serve immediately or keep chilled in refrigerator.

NOTES

*I used these gluten free graham crackers, then just pulsed them in the blender until fine crumbs.
**Shake or stir the coconut milk before measuring. You want both the thick coconut cream and the coconut water, mixed together.

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