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Coconut Vegan Lemon Ice Box Pie

Chastiti Johnson
A top 8 free take on a classic southern desert
Print Recipe
Prep Time 10 minutes
Set Time 5 hours
Cuisine American

Equipment

  • Medium Bowl
  • Medal Wisk
  • Silicone Spatula

Ingredients
  

  • 7.4 oz Sweetened Condensed Coconut Milk
  • ½ cup Lemon Juice
  • 9 oz Coco Whipped Topping
  • 9 in Vegan Gluten-Free Pie Crust *Mi-Del from Whole Foods

Instructions
 

  • In a medum bowl, whisk together condensed milk and lemon juice to a yogurt-like consistency
  • Next, take spatula and begin to fold in whipped topping into the condensed milk and lemon juice mixture
  • Once all ingredients are combined pour pie filling into gram cracker pie crust
  • Cover and refrigerate pie for 5hrs or overnight to firm and set
  • Remove from refrigerator slice, serve, and enjoy
Keyword Desert, Lemon, Organic, Recipies, Top 8 Free, Vegan