Lemon Icebox Pie

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Ingredients

  • 1-9-inch graham cracker crust
  • 1 (11.6 oz) can Sweetened Condensed Coconut Milk
  • 8 oz dairy-free cream cheese, room temperature
  • ½ cup lemon juice
  • Zest of two lemons, plus more for garnish
  • Dairy-free whipped topping (e.g., Country Crock), for topping
Print Recipe
This pie is refreshing, effortlessly delicious, and vegan! The filling is perfectly smooth, light, and not too sweet thanks to Sweetened Condensed Coconut milk.

Time

  • Prep time: 10 minutes
  • Chill time: 3 hours, or overnight

Yield

  • 12 servings

Time

Yield

Directions

  1. In a large bowl, beat the Sweetened Condensed Coconut Milk with the dairy-free cream cheese until well combined.
  2. Mix in the lemon juice and zest until combined.
  3. Pour into the graham cracker crust and let sit in the fridge for at least 3 hours, ideally overnight.
  4. Top with dairy-free whipped topping and garnish with lemon zest.

Directions

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