gluten free vegan lemon cream pie
RECIPE TYPE: pies & tarts
SERVES: 8-10
  • 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}
  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.
*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.
Recipe by Sarah Bakes Gluten Free at