If you love bright, tangy desserts, this dairy free lemon cream pie is going to be your new favorite. It has a smooth lemon filling and a buttery graham cracker crust.

The filling gets its creamy texture from full-fat coconut milk and oat milk, so you don’t need any dairy at all. You honestly can’t tell the difference.

I like making this pie when I want something light and refreshing after a big meal. The lemon flavor is fresh and just sweet enough.

Being dairy free matters to me because so many people can’t have regular cream or butter. This way everyone at the table can enjoy a slice.

It does need a few hours in the fridge to set, but the actual work is quick and simple. Trust me, the wait is worth it.

Why This Recipe Is a Keeper

Bright Lemon Flavor – Fresh lemon juice and zest give this pie a bold, tangy taste that feels sunny and refreshing.

Silky Smooth Texture – The coconut and oat milk filling sets into a soft, creamy layer that melts in your mouth.

Fully Dairy Free – Every part uses plant-based swaps, so everyone avoiding dairy can enjoy a slice.

Buttery Graham Crust – The crisp, lightly sweet base adds the perfect crunch under all that creamy lemon filling.

Here’s What You’ll Need

For The Crust

1 1/2 cups Dairy-Free Graham Cracker Crumbs
5 tbsp Vegan Butter, Melted
2 tbsp Granulated Sugar

For The Lemon Cream

1 can (13.5 oz) Full-Fat Coconut Milk
1 cup Unsweetened Oat Milk
3/4 cup Granulated Sugar
1/3 cup Cornstarch
1 tbsp Fresh Lemon Zest
1/2 cup Fresh Lemon Juice
2 tbsp Vegan Butter
1 tsp Pure Vanilla Extract
1/4 tsp Fine Sea Salt

For The Topping

1 1/2 cups Dairy-Free Whipped Topping
1 tsp Fresh Lemon Zest

How to Make It

Step 1

Heat the oven to 350 degrees F. Mix the graham cracker crumbs, melted vegan butter, and 2 tablespoons granulated sugar until evenly moistened.

Step 2

Press the crust firmly across the bottom and sides of a 9-inch pie plate. Bake for 9 minutes, then cool completely.

Step 3

Whisk the coconut milk, oat milk, 3/4 cup granulated sugar, cornstarch, lemon zest, and salt together in a saucepan while still cold.

Step 4

Cook the mixture over medium heat, whisking constantly, until it bubbles and becomes thick like pudding. Continue cooking for 1 minute to remove any starchy taste.

Step 5

Remove the lemon cream from the heat and whisk in the lemon juice, vegan butter, and vanilla extract. Pour it into the cooled crust and smooth the surface.

Step 6

Cool the pie at room temperature for 30 minutes, then cover and refrigerate for at least 6 hours until firm.

Step 7

Spread the dairy-free whipped topping over the chilled pie and garnish with the remaining lemon zest before serving.

Recipe Tips

Use Only the Thick Part of the Coconut Milk

When you open the can of full-fat coconut milk, give it a good shake or stir first so the thick cream and the watery part blend back together.

From my experience, using the whole can mixed evenly gives you the richest, creamiest lemon filling. If you accidentally get a can that has separated and looks watery, whisk it well before measuring.

Skip the light coconut milk here. The full-fat version is what makes the filling set up thick and taste smooth instead of thin and icy.

Whisk the Cornstarch In While Everything Is Cold

I always mix the cornstarch into the cold liquids before turning on the heat, just like the steps say.

If you add cornstarch to a warm pan, it clumps up fast and you end up with lumpy filling that no amount of stirring will fix.

Starting cold lets the cornstarch spread out evenly so your lemon cream comes out silky and smooth every single time.

Never Stop Whisking While It Cooks

Once the pan is on the heat, keep whisking the whole time without walking away.

Cornstarch thickens quickly and it loves to stick and burn on the bottom of the pan. Constant whisking keeps everything moving so it heats evenly.

You’ll know it’s ready when it bubbles and gets thick like pudding. Let it cook one more minute after that so it doesn’t taste chalky or starchy.

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