Indulge in the Ultimate No-Bake Gluten-Free & Dairy-Free Lemon Cream Pie: A Zesty, Allergy-Friendly Delight!

Discover a truly sensational dessert experience with this tangy, sweet, and incredibly creamy lemon cream pie. It boasts a delightful no-bake filling that feels like a bite into a light, lemony cloud. This extraordinary pie features three irresistible layers: a perfectly crisp graham cracker crust, a vibrant lemon filling, and a generous topping of luscious dairy-free whipped cream. It’s a triple threat of flavor and texture that demands minimal effort, making it an ideal choice for a refreshing spring or summer dessert. What makes this pie truly remarkable is its comprehensive allergy-friendly profile, being completely free of wheat, gluten, dairy, egg, fish, shellfish, peanut, tree nut, and sesame—addressing 8 out of the top 9 common allergens. Prepare to delight your taste buds and impress your guests with this effortlessly elegant creation.

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Why This Allergy-Friendly Lemon Cream Pie Is an Absolute Must-Try

This lemon cream pie isn’t just a dessert; it’s a culinary triumph, meticulously crafted to deliver an unforgettable taste experience while catering to diverse dietary needs. It masterfully balances a zesty lemon punch with just the right amount of sweetness, ensuring a bright, invigorating flavor without being overly tart. Each spoonful is a harmonious blend that will leave your palate refreshed and satisfied. Beyond its incredible taste, this pie stands out for its straightforward preparation. The filling requires absolutely no baking, which means less time in a hot kitchen and more time enjoying the results. Only the graham cracker crust needs a brief bake, making the entire process surprisingly quick and easy. Its cold, creamy texture makes it an especially refreshing treat, perfect for cooling down on warm spring afternoons or balmy summer evenings. Moreover, its impressive allergen-free status ensures that almost everyone can indulge in this delightful creation, making it the perfect dessert for gatherings and celebrations where dietary restrictions are a consideration.

Achieving a Flawless Gluten-Free Crust for Your Lemon Cream Pie

Creating a delicious gluten-free lemon cream pie begins with the foundation: a perfect crust. The luscious lemon filling is naturally free of wheat and gluten ingredients. However, it is always crucial to meticulously check every single ingredient label to confirm its gluten-free status and ensure no hidden allergens. When it comes to the crust, flexibility is key. If gluten is not a concern for you, a store-bought graham cracker crust can be a convenient option. Brands like Keebler, for instance, offer varieties without dairy ingredients, though always verify current labels. For those requiring a certified gluten-free store-bought crust, options like Mi-Del are available, though personal preference for flavor might vary. I’ve found that some commercial gluten-free crusts don’t quite hit the mark on taste or texture.

For a superior flavor and texture that truly elevates this lemon cream pie, I highly recommend preparing your own graham cracker crust from scratch. It’s remarkably simple and yields a far more satisfying result. All you need are two key ingredients: a good quality dairy-free butter and crushed gluten-free graham crackers. My top choice for gluten-free graham crackers is Schar Honeygrams, which crush beautifully and provide a lovely base. While many traditional homemade graham cracker crust recipes call for added sugar, I find it entirely unnecessary for this pie. Both the crust and the filling are inherently sweet enough, so omitting extra sugar creates a better-balanced flavor profile. Of course, if you have another favorite brand of gluten-free graham crackers, feel free to use them. For those with additional allergies, particularly soy, I also have a dedicated homemade gluten-free graham cracker recipe that is soy-free, offering even more control over ingredients. Making your own crust ensures not only allergen safety but also a fresher, more flavorful foundation for your no-bake lemon cream pie.

Crafting the Creamy, Dreamy Dairy-Free Lemon Filling

Transforming this delightful pie into a completely dairy-free indulgence requires a careful selection of plant-based ingredients that mimic the richness and creaminess of their traditional counterparts. To achieve the perfect texture and flavor for your dairy-free lemon cream pie, you’ll need three essential dairy-free components: dairy-free butter for the crust, sweetened condensed coconut milk for the filling’s body, and a high-quality vegan whipping cream for that ethereal, cloud-like topping and to lighten the filling.

When selecting dairy-free butter, choose a brand that you trust and enjoy. Many excellent vegan butter sticks are available on the market. For this recipe, I personally used Country Crock’s Plant Butter with Olive Oil, which offers a great texture and neutral flavor that doesn’t overpower the lemon. Experiment to find what works best for your taste and dietary needs.

For the vegan heavy cream, my preference leans towards Country Crock Plant Cream. I find it whips up exceptionally well, creating stable peaks that hold their shape beautifully, and it has a very neutral taste that allows the bright lemon flavor to shine. Alternatively, Silk’s Heavy Whipping Cream is another popular choice, though it’s typically coconut-based and might impart a slight coconut aftertaste, which some people enjoy but others prefer to avoid in a lemon pie. Both brands are widely available; I’ve found Country Crock at my local Walmart and Silk at Albertson’s, usually located in the refrigerated dairy aisle alongside traditional dairy products. Always choose the brand that best suits your dietary requirements and is readily accessible in your area.

Finding Sweetened Condensed Coconut Milk: A Key Ingredient

Sweetened condensed coconut milk is an indispensable ingredient for achieving the rich, creamy consistency of our dairy-free lemon filling. It’s becoming increasingly common in most grocery stores as the demand for plant-based options grows. I typically find sweetened condensed coconut milk conveniently located in the baking aisle of my local Walmart, often near other condensed milk products or international ingredients. If you’re having trouble locating it locally, it’s also readily available online, for instance, on Amazon, ensuring you can always get your hands on this vital ingredient.

It’s important to note that sweetened condensed coconut milk often separates while sitting on the shelf, with the coconut water rising to the top. This is perfectly normal and nothing to be concerned about. As you might see in a demonstration video, the thinner, watery part may come out first, followed by the thicker, creamier coconut solids. Don’t worry about it; simply scoop out all the contents from the can. Once you begin whisking it with the other filling ingredients, it will all emulsify and combine beautifully, creating that smooth, luxurious texture essential for your no-bake lemon cream pie.

Demystifying Jell-O: Is It Dairy-Free?

The question of whether Jell-O contains dairy can be a source of confusion for many, and it’s a valid concern when preparing allergy-friendly desserts like this lemon cream pie. The confusion often arises because when you prepare Jell-O pudding according to the package directions, you are instructed to add milk, making the *finished product* contain dairy. However, it’s crucial to understand that the powdered mix itself, as it comes in the box, typically does NOT contain dairy ingredients.

For this specific lemon cream pie recipe, we are using the powdered vanilla instant pudding mix purely for its thickening and flavor-enhancing properties, and we are NOT following the package directions that call for adding milk. Instead, we’re combining it with other dairy-free ingredients. To alleviate any doubts, I’ve listed the typical ingredients for Jell-O vanilla instant pudding mix below. Please remember that formulations can change, so always perform your own due diligence by checking the label of the product in your hand:

• Sugar, Modified Food Starch, Contains Less than 2% of Sodium Phosphate, Tetrasodium Pyrophosphate, Salt, Mono- and Diglycerides, Artificial Color, Natural and Artificial Flavor, Yellow 5, Yellow 6.

*Be sure to always check the product in hand though, in case it’s changed since the time of publishing this recipe. For other situations where you might want to make Jell-O pudding dairy-free in a more traditional sense, you can explore my handy method here, which outlines how to adapt conventional pudding recipes.

Can I Use a Store-Bought Pie Crust?

Yes, absolutely! While I generally recommend making your own gluten-free graham cracker crust for the best flavor and texture, using a store-bought crust is a convenient alternative. Please refer to the detailed information provided above in the “Achieving a Flawless Gluten-Free Crust” section for specific recommendations on both gluten-containing (if applicable) and gluten-free store-bought options, along with crucial advice on checking labels for dairy and other allergens.

The Essential Role of Freshly Squeezed Lemon Juice in Your Pie

The vibrant, authentic lemon flavor in this no-bake lemon cream pie truly comes alive with freshly squeezed lemon juice. Since you’ll already need a fresh lemon for its zest, it’s highly recommended to go ahead and juice that same lemon. Fresh lemon juice delivers a brighter, more aromatic, and nuanced flavor that bottled juice simply can’t replicate. While fresh is best, lemons can be unpredictable in how much juice they yield. If you find yourself a little short of the required measurement after juicing your lemon, it’s perfectly acceptable to top it off with a bit of bottled lemon juice. I often keep bottled lemon juice handy in my fridge for just such occasions. For those aiming for maximum fresh flavor, having an extra lemon or two on hand allows you to squeeze multiple lemons to reach the precise amount needed. I’m all about providing flexible options that ensure success in your kitchen!

To get the most juice out of your lemons, here’s a fantastic trick: before cutting, take the whole lemon and roll it firmly on your counter while simultaneously pressing down on it with the palm of your hand. This technique helps to break down the internal membranes of the lemon, making it much easier for the juices to release when you finally cut and squeeze it. This simple step can significantly increase your yield of precious lemon juice, enhancing the overall tanginess of your pie.

Exploring Other Pie Crust Options

While this recipe specifically highlights a delightful graham cracker crust, the versatile lemon filling can certainly be paired with a more traditional pie crust if that’s your preference. If you envision this creamy lemon filling nestled within a typical flour-based pie crust, and you still need a gluten-free option, I have you covered. You can find my trusted gluten-free pie crust recipe here. This provides a flaky, buttery (dairy-free) alternative that will complement the lemon filling beautifully, offering another dimension of texture and taste to your homemade dessert. The choice is yours to customize your perfect pie!

Essential Tools for Crafting Your No-Bake Lemon Cream Pie

Preparing this delicious lemon cream pie is straightforward, and you likely already have most of the necessary tools in your kitchen. Having the right equipment ensures a smooth and enjoyable baking process. Here’s a list of what you’ll need:

• A large mixing bowl: Essential for combining the crust ingredients and preparing the creamy lemon filling.
• Measuring cups and spoons: Accurate measurements are crucial for the perfect balance of flavors and consistency.
• A microplane zester: This tool is invaluable for finely grating lemon zest, releasing maximum flavor without any bitter pith.
• Spatula: For scraping bowls clean and folding ingredients gently.
• Another large mixing bowl or a stand mixer bowl: For whipping the dairy-free cream to stiff peaks.
• Handheld electric beaters or the whisk attachment for your stand mixer: Necessary for achieving light and fluffy dairy-free whipped cream.
• A 9.5″ glass pie plate: The perfect size for our pie, allowing for even baking of the crust and attractive presentation.
• Rolling pin or food processor: For efficiently crushing graham crackers into a fine, sandy texture for the crust.

Key Ingredients for Your Allergy-Friendly Lemon Cream Pie

Gathering all your ingredients before you begin ensures a seamless and stress-free baking experience. Here’s what you’ll need to create this delectable gluten-free and dairy-free lemon cream pie:

• 1 box of Schar Honeygrams: These gluten-free graham crackers form the delightful base of our crust.
• Dairy-free butter: Essential for binding the graham cracker crust and adding richness.
• 3.4oz-serving size Jell-O vanilla instant pudding mix: Provides thickening and a subtle vanilla flavor to the lemon filling (remember, it’s dairy-free in its powdered form).
• Zest and juice of one lemon: The star of the show, delivering vibrant, fresh lemon flavor and aromatic zest.
• Bottled lemon juice: A handy backup in case your fresh lemon doesn’t yield enough juice (or simply buy extra lemons for certainty).
• One 11.6oz can sweetened condensed coconut milk: The secret to our creamy, rich, and dairy-free lemon filling.
• 1 carton Country Crock Plant Cream or Silk’s Heavy Whipping Cream: The foundation for our light, fluffy whipped topping and to incorporate into the filling. (Refer to notes above for brand preferences and tips).
• 1/3 cup powdered sugar: Sweetens the dairy-free whipped cream topping.
• 1/2 teaspoon vanilla extract: Enhances the flavor of the whipped cream, adding a touch of warmth.

Beyond Lemon: Discover More Gluten-Free & Dairy-Free Pie Delights!

If you’ve fallen in love with this lemon cream pie, you’re in for a treat because my repertoire of allergy-friendly pies is extensive and equally delicious! Pies are wonderfully versatile desserts, perfect for a multitude of occasions – from the festive spirit of Thanksgiving, the quirky celebration of Pie Day (March 14), summer holidays like the 4th of July and Memorial Day, to simply enjoying a sweet treat any time of year. Deciding which pie to bake next might be the hardest part!

Explore some of my other favorite gluten-free and dairy-free creations:

• Cherry Cheesecake Pie: A vibrant, creamy, no-bake classic with a fruity twist.
• Peppermint Pie: A cool, refreshing, and festive dessert, perfect for the holiday season.
• Faux Pecan Pie (Black Bottom Oatmeal Pie): A brilliant nut-free alternative that delivers all the comforting flavors of a traditional pecan pie.
• Pumpkin Crumble Pie: A delightful autumn classic with a satisfying crunchy topping.
• Pumpkin Mousse Pie: A lighter, airy version of pumpkin pie, perfect for any fall gathering.
• Peach Pie: A taste of summer with juicy peaches baked into a delicious crust.
• And my rich, decadent Triple Chocolate Pie: For the ultimate chocolate lover, boasting layers of intense chocolatey goodness.

Each of these recipes is crafted with allergy-friendly ingredients, ensuring that everyone can enjoy a slice of pure deliciousness. Get ready to expand your dessert repertoire and find your next favorite pie!

Watch How It’s Made: Your Step-by-Step Video Guide to the Perfect Pie!

For those who benefit from visual instruction, I’ve created a comprehensive video guide demonstrating every step of making this gluten-free and dairy-free lemon cream pie. Seeing the process in action can be incredibly helpful, especially if you’re new to whipping dairy-free heavy cream and want to ensure you achieve the ideal texture. The video should autoplay directly on this page, providing seamless viewing. However, if it doesn’t automatically load, you’ll find it conveniently embedded into the bottom of the recipe card below. For even more allergy-friendly recipes and cooking tips, you can always view the video on my YouTube Channel – and while you’re there, please consider subscribing to stay updated with all my latest creations!

Gluten-free Dairy-free Lemon Cream Pie

Yield:
1 pie

Prep Time:
30 minutes

Cook Time:
10 minutes

Total Time:
40 minutes

This tangy, sweet dessert has a creamy, no bake filling that is like biting into a lemony cloud. With three layers: a graham cracker crust, lemon filling and topped with dairy-free whipped cream it’s a triple threat that takes little work. Perfect for a spring or summer dessert. This pie is free of: wheat, gluten, dairy, egg, fish, shellfish, peanut, tree nut and sesame–making it free of 8 out of the top 9 allergens.

Ingredients

CRUST:

• 1 box Schar honeygrams 5.6oz
• 1/3 cup melted dairy-free butter

LEMON PIE FILLING:

• One 3.4oz-serving size vanilla instant pudding mix
• Zest of one lemon
• 1/2 cup freshly squeezed lemon juice
• One 11.6oz can sweetened condensed milk coconut milk
• 1 cup plant cream, whipped to stiff peaks

TOPPING:

• 1 cup plant cream
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350 degrees F.

2. Take a box of Schar honeygrams and crush them to a fine sand (either by smashing with a rolling pin in a bag, or using a food processor). Melt 1/3 cup dairy-free butter. Mix the two together thoroughly until well combined.

3. Press the wet honeygrams mixture evenly into a 9.5-inch pie plate to form the crust. Make sure it’s firm and covers the bottom and sides.

4. Bake for ten minutes. This helps set the crust and gives it a slightly toasted flavor.

5. Remove from the oven and cool completely. A warm crust would melt the filling, so ensure it’s fully cooled. You can place the crust in your fridge for 15-20 minutes to speed up the cooling process.

6. While the crust cools, prepare for the whipped cream. Place your mixing bowl, beaters (or stand mixer whisk attachment), and the carton of plant cream in the freezer. You want everything to chill for 10-20 minutes; this helps the plant cream whip better and achieve stiff peaks.

7. In a separate medium bowl, combine the vanilla instant pudding mix, fresh lemon zest, fresh lemon juice, and the sweetened condensed coconut milk. If you don’t have enough lemons to reach the 1/2 cup juice requirement, you can top it off with a splash of bottled lemon juice. Whisk vigorously until all ingredients are well combined and smooth, then set aside in the fridge to slightly thicken while you prepare the whipped cream.

8. Take your chilled bowl, beaters, and plant cream out of the freezer. Measure out one cup of the cold plant cream and beat until medium-stiff peaks form. Use either your electric handheld beaters or your stand mixer on medium-high speed. Once whipped, remove the lemon pudding mixture from the fridge and gently fold the whipped plant cream into the pudding mixture. Whip until just combined and smooth, but don’t overmix.

9. Pour the combined lemon cream filling into your prepared and completely cooled graham cracker crust. Spread evenly. Place the pie in the fridge for at least 4 hours, or preferably overnight, until it’s firmly set.

10. Before serving, whip the remaining 1 cup of chilled plant cream with the powdered sugar and vanilla extract until medium peaks form. Spread this luscious topping evenly over the chilled pie.

11. Slice and enjoy your delightful, refreshing Gluten-Free Dairy-Free Lemon Cream Pie!

Notes

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Adapted from: Our Best Bite’s Lemon Cream Pie

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 617Total Fat: 42gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 107mgSodium: 237mgCarbohydrates: 49gFiber: 1gSugar: 41gProtein: 8g

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