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Chastiti Johnson

Coconut Vegan Lemon Ice Box Pie

A top 8 free take on a classic southern desert
Print Recipe
Prep Time 10 minutes
Set Time 5 hours
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Medium Bowl
  • Medal Wisk
  • Silicone Spatula

Method
 

  1. In a medum bowl, whisk together condensed milk and lemon juice to a yogurt-like consistency
  2. Next, take spatula and begin to fold in whipped topping into the condensed milk and lemon juice mixture
  3. Once all ingredients are combined pour pie filling into gram cracker pie crust
  4. Cover and refrigerate pie for 5hrs or overnight to firm and set
  5. Remove from refrigerator slice, serve, and enjoy