Dairy Free Lemon Custard Pie
This is a simple dairy free pie that you can put together in just minutes with a few pantry staples. It's bursting with fresh lemon flavor, and great for entertaining!
Prep Time 5 minutes mins
Servings 8
½ cup freshly squeezed lemon juice ½ cup sugar 4 large eggs 1 cup unsweetened coconut milk canned, not the beverage Your favorite pie crust dairy free, gluten free if needed
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 milk, 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.
Calories: 266 kcal Carbohydrates: 28 g Protein: 5 g Fat: 16 g Saturated Fat: 9 g Trans Fat: 1 g Cholesterol: 82 mg Sodium: 138 mg Potassium: 149 mg Fiber: 1 g Sugar: 14 g Vitamin A: 120 IU Vitamin C: 7 mg Calcium: 23 mg Iron: 2 mg