Vegan Lemon Pie With Ginger Cookie Crust

Vegan Lemon Pie With Ginger Cookie Crust Recipe

By Loving It Vegan

🔪Prep Time: 45 mins


9oz (255g) Vegan Ginger Cookies (store-bought or homemade)*

1/2 cup (112g) Vegan Butter (Melted)*

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


1Prepare 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.

2Melt the vegan butter on the stove and then pour it over the crushed cookie pieces and mix in.

3Pat down into a pie dish, working it up along the sides as best you can and then place into the freezer to set.

4Prepare your vegan condensed milk as per the linked recipe.

5Pour this out into a bowl and set aside.

6Prepare 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.

7Squeeze the lemons and grate the lemon zest.

8Add 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.

9Pour 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.

10Decorate with lemon zest and serve.

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