Easy Lemon Pie {Vegan/Paleo}
The easiest, yummiest (& healthiest) lemon pie ever!
Servings Prep Time
4servings 6minutes
Servings Prep Time
4servings 6minutes
Crumb Crust
  • 1/4cup coconut flour
  • 1/4cup water
  • 1Tbs maple syrup
  • 1Tbs coconut oilmelted
Lemon Cream
  • 1can coconut milkrefrigerated overnight
  • 2Tbs maple syrup
  • 2Tbs coconut oil
  • lemon zestfrom 1 lemon
  • 1Tbs lemon juice
  • 1tsp vanilla extract
To make the crust, stir together all ingredients in a small bowl.
  1. Stir together all ingredients in a small bowl.
  2. Divide into 2 mini tart pans or small pie dish lined with parchment.
To make the lemon cream:
  1. Scoop out solid cream into a mixing bowl.
  2. Add in syrup, zest, juice and extract and whip with hand mixer.
  3. Pour in melted coconut oil last and whip until fluffy.
  4. Spread on top of crust.
  5. Chill or enjoy right away!
Recipe Notes

This recipe makes two tiny pies or one small and serves 4. You can easily double the recipe for a standard size pie.

I ONLY recommend Thai Kitchen brand coconut milk. There are so many others I’ve tried in the past that DO NOT work. This brand is perfect 99% of the time.

Keep refrigerated. Should last about a week.

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