This vegan lemon pie started out as an idea for a lemon meringue pie.
But I must confess to not yet being brave enough to attempt the meringue part. Even though I have made vegan meringue, successfully, it’s not quite the same type of meringue as what you put on top of a lemon meringue pie, so I’m still daunted.
When thinking about it though I just knew I wanted to make a vegan lemon pie using vegan condensed milk. That recipe has been used in a ton of desserts on this blog now, it’s just awesomely versatile so I knew it would be good for this too.
So my hesitation in going the full monty with a lemon meringue pie instead became a fabulously delicious vegan lemon pie with a ginger cookie crust.
I had no idea when I set out to make this if it would work out or not, but the results were super impressive. It is pure creamy dreamy vegan lemon pie bliss!
You can either bake the vegan ginger cookies from scratch and then use those in this recipe, or you can use a store-bought vegan variety, either one will work great.
If you can’t get (and don’t want to make) vegan ginger cookies, then you could switch it for some golden oreo cookies (like in our vegan banana cream pie) or make a date and nut crust (like in our vegan cheesecake) or a pretzel crust (like in our caramel cream pie). Those would work great here as well.
Crush them up, mix with a bit of melted vegan butter and press down into your pie dish for the base.
Then you need to whip up a batch of vegan condensed milk and then a double batch of whipped coconut cream. Squeeze some fresh lemon juice and whisk it into the condensed milk. Add some lemon extract and lemon zest for extra lemon flavor, and then fold in the whipped coconut cream.
Pour this out over your ginger cookie crust and then allow to set for several hours (or overnight). Decorate with lemon zest and you have a lemon pie to remember!
The filling firms up very nicely in the fridge, but it’s still sort of a mousse-like texture. If it’s a bit too much on the soft side, then let it firm up in the freezer for a bit before serving.
Also, the stiffer you can get your whipped coconut cream, the better for this recipe. So if you open your cans of coconut cream to scoop off the cream from the top and it has hardened nicely in the fridge then you know you are going to get some really great whipped cream from those. If it hasn’t, you can still whip it, but it’s hard to get it very stiff. If this happens, then add in 1/4 tsp of xantham gum as a fix. It will thicken it up very fast! So go slow.
You will love this vegan lemon pie, it is:
- Deliciously lemony
- Set on top of a crushed ginger cookie crust!
- Made with vegan condensed milk!
- Insanely good!
Keep it covered in the chilliest part of your fridge so that it remains nice and firm and consume within a few days.
If you have any questions about this vegan lemon pie, post them down below! And please rate the recipe too! Thank you!
For more fabulous vegan pies, take a look at these great options:
- Vegan Chocolate Pie
- Vegan Banoffee Pie
- Vegan Pecan Pie
- Vegan Peanut Butter Pie
- Vegan Coconut Cream Pie
- Vegan Chocolate Ganache Pecan Pie
And if you haven’t already, definitely sign up to our email list! You’ll get a free recipe ebook containing 10 fabulous vegan dinner recipes when you do, and you’ll stay updated with all the vegan deliciousness being posted to the blog!
Creamy and deliciously lemony no-bake vegan lemon pie with ginger cookie crust. Made with homemade vegan condensed milk.
For the Crushed Cookie Base:
- 9oz (255g) Vegan Ginger Cookies (store-bought or homemade)*
- 1/2 cup (112g) Vegan Butter (Melted)*
For the Lemon Pie Filling:
- 1 and 1/2 cups (360ml) Homemade Vegan Condensed Milk*
- 1/2 cup (120ml) Lemon Juice (freshly squeezed)
- 2 Tbsp Lemon Zest
- 1/2 tsp Lemon Extract
- Double Batch Vegan Whipped Coconut Cream
- Lemon Zest
- Prepare the crushed cookie base by crushing the ginger cookies in the food processor or by placing into a ziplock bag and rolling over it with a rolling pin until the cookies are crushed into small pieces.
- Melt the vegan butter on the stove and then pour it over the crushed cookie pieces and mix in.
- Pat down into a pie dish, working it up along the sides as best you can and then place into the freezer to set.
- Prepare your vegan condensed milk as per the linked recipe.
- Pour this out into a bowl and set aside.
- Prepare your whipped coconut cream. At least the night before place two cans of coconut cream into the coldest part of your refrigerator. The next day carefully remove them from the refrigerator (be careful not to shake) and open them. The cream section will have risen to the top leaving the water at the bottom. Scoop off only the cream section of the two cans into the bowl of an electric mixer. Starting at low speed gradually increase speed until the cream is whipped. For a full tutorial including video see our how to make vegan whipped cream tutorial. After preparing the whipped cream set it aside.
- Squeeze the lemons and grate the lemon zest.
- Add the lemon juice, lemon extract and lemon zest to the bowl with the condensed milk and whisk with a hand whisk to combine. Then fold in the whipped coconut cream.
- Pour this over the crushed cookie base and place into the fridge for a few hours to set. If it’s still a little on the soft side, let it firm up in the freezer for a bit before serving.
- Decorate with lemon zest and serve.
*If you’re using store-bought vegan ginger cookies, this would be around 30 small cookies. If you’re making homemade ginger cookies using our recipe, then this would use up the whole batch.
*The amount of vegan butter you need for the base does depend on the kind of cookie you use. If you use a very dry snappy cookie (like most store-bought ginger cookies) then you’ll likely need a half cup (112g) of vegan butter, but if you use a different kind of cookie that isn’t as dry or a homemade ginger cookie, you can likely get away with using only a third cup (75g) of vegan butter.
*Our vegan condensed milk page has a full tutorial and video on making homemade vegan condensed milk. It’s made in a blender and it takes literally minutes to make. The full recipe makes the exact amount (360ml) as needed for this lemon pie. Make sure you use soy milk or rice milk powder for the condensed milk though, don’t use coconut milk powder, as the consistency will be too thin for this recipe. If you have a store-bought vegan condensed milk you would prefer to use, this would be fine as well.
*The filling for this pie is gluten-free, so if you wanted to make the whole pie gluten-free, just use a gluten-free cookie for the crust.
*Prep time does not include time spent setting in the fridge and freezer.
- Category: Dessert
- Cuisine: Vegan
- Serving Size: 1 Slice (of 10)
- Calories: 486
- Sugar: 25.3g
- Sodium: 256mg
- Fat: 31.7g
- Saturated Fat: 21g
- Carbohydrates: 48.4g
- Fiber: 0.7g
- Protein: 3.2g
Keywords: vegan lemon pie