Dairy-Free Lemon Custard Pie

serves 6-8

1/2 cup freshly squeezed lemon juice
1/2 cup sugar
4 large eggs
1 cup unsweetened coconut milk (canned, not the beverage)
Your favorite frozen, dairy-free 9 inch pie crust, prebaked according to packaging instructions

Preheat oven to 325°F. In a large bowl, whisk together your lemon juice and sugar, until the sugar is dissolved. Add in your eggs and coconut, and whisk until smooth. There may be a few small lumps, and that’s ok. Gently pour your lemon filling into your prepared crust, and bake for about 35-45 minutes or until cooked through and set.

Cool your pie on a wire rack, then refrigerate for 4 hours or overnight.