Lemon Custard Pie, Vegan Style

A surprisingly creamy dessert and delicious! With just the right amount of tang for everyone.

Ingredients

 1 9-inch graham cracker crust pie shell (gluten free available in stores)
Filling
 ¼ cup fresh lemon juice
 ½ teaspoon grated lemon peel
 1 ½ cups water
 2 tablespoons agar flakes
 ¾ cup granulated sugar
 2 tablespoons cornstarch
 1 can (13.5 ounces) full-fat coconut milk
 ¼ cup vegan butter, cut into chunks
 2 teaspoons lemon extract
 several drops natural yellow food color (optional)
Garnish
 Mandarin orange sections
 Pistachios
 Desiccated coconut
 Coconut cream

Instructions

1

Combine lemon juice, lemon peel, water, agar flakes and sugar in a small saucepan. Set aside for 10 minutes to soften agar.

2

Meanwhile, place cornstarch in another small saucepan and gradually stir in cold coconut milk. Bring to a low boil over medium heat, stirring constantly.

3

Reduce heat to low and continue cooking, stirring constantly, until mixture thickens to a paste-like consistency. Do not overcook.

4

Remove from heat. Stir in butter and set aside to cool.

5

Bring agar mixture to a full rolling boil. Reduce heat to medium-low. Simmer for 5 minutes, stirring occasionally. Remove from heat and cool to lukewarm. At this point, agar will have thickened slightly.

6

When both mixtures have cooled, combine in a blender or food processor. Add lemon extract and food color, blending until smooth.

7

Pour into cooled, prebaked pie shell. Chill to set.

8

Garnish as desired.

Serves: One 9-inch pie

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Ingredients

 1 9-inch graham cracker crust pie shell (gluten free available in stores)
Filling
 ¼ cup fresh lemon juice
 ½ teaspoon grated lemon peel
 1 ½ cups water
 2 tablespoons agar flakes
 ¾ cup granulated sugar
 2 tablespoons cornstarch
 1 can (13.5 ounces) full-fat coconut milk
 ¼ cup vegan butter, cut into chunks
 2 teaspoons lemon extract
 several drops natural yellow food color (optional)
Garnish
 Mandarin orange sections
 Pistachios
 Desiccated coconut
 Coconut cream

Directions

1

Combine lemon juice, lemon peel, water, agar flakes and sugar in a small saucepan. Set aside for 10 minutes to soften agar.

2

Meanwhile, place cornstarch in another small saucepan and gradually stir in cold coconut milk. Bring to a low boil over medium heat, stirring constantly.

3

Reduce heat to low and continue cooking, stirring constantly, until mixture thickens to a paste-like consistency. Do not overcook.

4

Remove from heat. Stir in butter and set aside to cool.

5

Bring agar mixture to a full rolling boil. Reduce heat to medium-low. Simmer for 5 minutes, stirring occasionally. Remove from heat and cool to lukewarm. At this point, agar will have thickened slightly.

6

When both mixtures have cooled, combine in a blender or food processor. Add lemon extract and food color, blending until smooth.

7

Pour into cooled, prebaked pie shell. Chill to set.

8

Garnish as desired.

Serves: One 9-inch pie

Lemon Custard Pie, Vegan Style