Vegan Lemon Pie

4.93 from 13 votes

Creamy and deliciously lemony no-bake vegan lemon pie with a ginger cookie crust. Made with homemade vegan condensed milk.

Prep Time45

Total Time45

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 521kcal

1 ½ cups Vegan Condensed Milk (360ml)
½ cup Lemon Juice (120ml) freshly squeezed
2 Tablespoons Lemon Zest
½ teaspoon Lemon Extract
2 ½ cups Canned Coconut Cream (600ml) hardened cream only from 2 14-ounce cans, chilled overnight in the fridge*
¼ teaspoon Xanthan Gum Optional

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 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.
Add the coconut cream (separated hardened cream at the top of 2 chilled cans) to the bowl of a stand mixer, leaving the watery parts behind. Starting at slow speed gradually increase speed until the cream is whipped. For best results in this recipe, you need the cream to be very firm and well whipped with stiff peaks. If yours is a bit on the softer side, add in a ¼ tsp of xanthan gum and whip again. It will thicken fast.
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.

Vegan condensed milk: We used one full batch of our homemade vegan condensed milk. If you want to make it from scratch using our recipe then make it using soy milk or rice milk powder so that it’s nice and thick for using in this pie. You can also use store-bought vegan condensed milk.
Vegan whipped cream: If you want to use a different vegan whipping cream then the amount to use would be 2 and ½ cups before whipping. Very light and airy vegan whipping creams may not work great as the pie may not set properly.
Gluten free: 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.
Storing: Keep the pie stored in the chilliest part of your fridge (covered) so that it remains nice and firm and consume within a week. It's also freezer friendly if you'd like to freeze it.