Go Back
+ servings
3.34 from 3 votes

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!
Servings 8
Prep Time 5 mins
Cook Time 45 mins


  • 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 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: 266kcal
Course: Dessert
Cuisine: French


Calories: 266kcal | Carbohydrates: 28g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 138mg | Potassium: 149mg | Fiber: 1g | Sugar: 14g | Vitamin A: 120IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 2mg