Lemon Icebox Pie {Vegan}

I love sneaking extra veggies in anywhere I can. Breakfast, lunch, dinner..
And yes, even in my desserts! 😀
Lemon Icebox Pie {Vegan}

Lemon Icebox Pie {Vegan}

You can throw shredded zucchini into pretty much anything for an added boost of nutrition and fiber– without changing the flavor. Score.

Lemon Icebox Pie {Vegan}

So, you may have guessed… This pie is made from ZUCCHINI (!) although you’d never guess that from tasting it.
Delicious lemony sweetness.

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Unlike conventional lemon icebox pies, made from cool whip (trans fat, ugh) or sweetened condensed milk, this pie is made from simple whole foods. No gluten, dairy or refined sugars.
Almonds, coconut & dates make the crust. And the creamy dreamy lemon filling is made with coconut milk, lemons, coconut oil, maple syrup and ZUCCHINI.
Lemon Icebox Pie {Vegan}

Lemon Icebox Pie {Vegan}

Fresh ingredients you can feel good about. Now that’s pretty! 🙂

Do you like to sneak in veggies, too?

Print Recipe
Lemon Icebox Pie {Vegan}
A dairy-free creamy dreamy lemon pie with a secret ingredient! You would NEVER guess this is made from ZUCCHINI!
Lemon Icebox Pie {Vegan}
Servings
slices
Ingredients
Crust:
  • 1 cup almonds
  • 1/2 cup shredded unsweetened coconut
  • 3/4 cup dates pitted
  • 1/2 tsp vanilla bean powder or extract
  • pinch of pink salt
  • splash of water to help blend, if needed
Lemon Filling:
  • 2 cans coconut milk solid cream only
  • 1 medium zucchini peeled, grated & squeezed dry (roughly 3/4 cup)
  • 2 Tbs lemon zest from 2 large lemons, divided
  • 1/3 cup + 1 Tbs fresh lemon juice from 2 large lemons
  • 1/2 cup coconut oil melted
  • 1/2 cup pure maple syrup or honey
  • 1 tsp vanilla extract
  • pinch of pink salt I used about 1/16 tsp
  • Extra lemons for zesting/slicing for garnish
Servings
slices
Ingredients
Crust:
  • 1 cup almonds
  • 1/2 cup shredded unsweetened coconut
  • 3/4 cup dates pitted
  • 1/2 tsp vanilla bean powder or extract
  • pinch of pink salt
  • splash of water to help blend, if needed
Lemon Filling:
  • 2 cans coconut milk solid cream only
  • 1 medium zucchini peeled, grated & squeezed dry (roughly 3/4 cup)
  • 2 Tbs lemon zest from 2 large lemons, divided
  • 1/3 cup + 1 Tbs fresh lemon juice from 2 large lemons
  • 1/2 cup coconut oil melted
  • 1/2 cup pure maple syrup or honey
  • 1 tsp vanilla extract
  • pinch of pink salt I used about 1/16 tsp
  • Extra lemons for zesting/slicing for garnish
Lemon Icebox Pie {Vegan}
Instructions
To make the crust:
  1. Pulse crust ingredients in food processor until sticky crumbles form.
  2. Press into parchment lined 7" springform pan.
To make the lemon filling:
  1. Add zucchini to a food processor with 1 Tb lemon zest and blend thoroughly.
  2. Add the remaining ingredients, except oil, and blend, scraping down the sides as needed.
  3. Stream in melted coconut oil with the processor running.
  4. Taste & adjust with more zest or sweetener, if needed.
  5. Pour filling over crust.
  6. Freeze for a about 3 hours, or until firm.
  7. Transfer to fridge for another hour or two, to make slicing easier.
  8. Garnish with more lemon zest, lemon slices or whipped coconut cream.
  9. Slice & enjoy chilled, or return to the freezer for a firmer, frozen treat. (see notes)
Recipe Notes

I use a 7" springform pan. If you use a larger pan, your pie will be shorter. Or you can double the filling.

To get the cream from canned coconut milk: refrigerate 2 cans of coconut milk overnight.

The next day, carefully open and scoop out the solid cream that has hardened at the top of the can. Reserve the liquid for a smoothie!

Always buy full-fat coconut milk for whipped cream. I like Thai Kitchen organic.

This pie can be enjoyed frozen or chilled-- both are delicious!

To enjoy chilled, store in the fridge (after the initial freezing to help solidify.)

To enjoy frozen, return your pie to the freezer after slicing and store in the freezer. (Pie will last several weeks this way)

If frozen solid, just set on the counter for 15 minutes or so to soften.

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11 comments

  1. Susan says:

    This recipe was perfect until I added the oil slowly to the processor after I remembered to add it and it was not hot and it totally curdled on me. I don’t know why and it’s ruined. Can you help

    • Emily says:

      Sorry that happened! It’s not ruined.
      im not sure exactly why that happens. Maybe the other ingredients are too cold and the oil solidifies on contact.
      To fix just gently heat your filling to melt the oil back in (saucepan on low for a few min, or microwave on low a few seconds). Then proceed with chilling. Or you can eat it as is, it just isn’t as smooth, but still yummy!
      Hope you still get to enjoy your pie!

  2. Linda says:

    Instead of buying two cans of coconut milk can I just buy a can of coconut cream and if so how much would I scoop out, one cup?

  3. Ethel says:

    Delicious recipe but mine was beige and not the fluffy white pie seen in the photo. Followed recipe to the tee.

    • Emily says:

      Hmm I’m not sure why the color would be different. Maybe your honey or syrup was darker than mine? Hope you still enjoyed the taste

  4. Katherine says:

    Can I change out the lemon for key lime? I see you have key lime pie recipes, but we really enjoyed how light and silky this pie was.

    • Emily says:

      I would think so! Lime juice has a stronger flavor so you might need a little less. Taste as you go. If you try it, let me know how it turns out! 🙂

  5. Julie says:

    I made this pie for Thanksgiving. Very easy and while mixing, the flavor was amazing. Once frozen and set, it cut through like ice chips. We let it thaw and it was runny/watery not fluffy. The flavor was still amazing, crust delicious but as a whole not impressive. It also does not stay over night unless you re-freeze.

    • Emily says:

      Sorry yours didn’t turn out quite right! Did you use only the cream from the can of coconut milk (not the water)? The water would cause it to be icy. Perhaps a variation in brands of coconut milk?

      And yes it needs to be stored in the freezer. There’s a sweet spot of when it’s ready to eat– after it has thawed enough but not too melted either. 🙂

    • Emily says:

      Ok I just remembered this is made with ZUCCHINI! lol sorry I forgot!

      The icy texture was probably due to watery zucchini. You have to squeeeeeze it super super dry where almost zero moisture remains and it’s just the fiber. I use a tea towel to wring it out several times.

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