Creamy, dreamy lemon filling in a graham cracker crust. This luscious gluten free vegan lemon cream pie will have you reaching for a second slice!
Lemon is my favorite scent and flavor—lotions, candles, chapsticks, and especially baked treats. The bright, zesty taste of fresh lemons lifts every bite and always makes me smile. Whether it’s lemon cookies, muffins, or scones, I’m drawn to that fresh citrus punch. This lemon cream pie captures that brightness in a smooth, velvety filling tucked into a buttery gluten free graham cracker crust.
I can’t believe I didn’t make a lemon cream pie sooner. Cream pies are a longtime favorite, and switching the flavor to lemon felt overdue. The result is a simple, elegant dessert that tastes like spring.
The lemon cream filling—so silky you’ll want to eat it by the spoonful—is made from canned coconut milk, sugar, fresh lemon juice, and lemon zest. It’s cooked briefly on the stovetop until thickened, then poured into a prebaked gluten free graham cracker crust for a pleasant contrast of texture. After chilling, the pie is finished with a dairy-free whipped topping and a few lemon slices. Nothing complicated—just clean, bright flavors.
This gluten free vegan lemon cream pie is perfect for spring gatherings: Easter dessert, bridal showers, or a Mother’s Day lunch. It’s light, refreshing, and easy to prepare ahead so you can enjoy the occasion.
- 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)
- Preheat oven to 375°F (190°C). Prepare a 9-inch pie pan or tart pan by spraying with nonstick cooking spray.
- Combine gluten free graham cracker crumbs, sugar, and melted dairy free butter. Stir until evenly moistened.
- Press the graham cracker mixture firmly into the bottom and up the sides of the prepared pie pan.
- Bake the crust for 6–7 minutes, or until lightly golden. Remove and allow to cool on a rack.
- To make the lemon cream pudding, whisk together the sugar, cornstarch (or tapioca starch), and salt in a medium saucepan.
- Over medium heat, whisk in the stirred coconut milk. Cook, stirring constantly, until the mixture becomes bubbly and thick—about 5 minutes.
- Remove from heat and stir in the fresh lemon juice, lemon zest, and vanilla. Pour the filling into the cooled crust.
- Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate until completely chilled, about 2–3 hours.
- When chilled, spread an even layer of dairy-free whipped topping over the pie. Garnish with lemon slices if desired. Serve immediately or keep chilled in the refrigerator.