My husband has been asking me for a vegan Lemon Meringue pie. I was searching the net for recipes but most recipes that I found were soy milk based and I didn't think that the soy milk would make the filling very creamy and thick. Last year I made a Key Lime pie with soy milk and cornstarch, but the filling was very soft, runny and not thick and creamy enough.
Few days ago I saw a Coconut Lemon Pie recipe on the Exploits of a Vegan Wannabe Facebook page. The recipe was made using coconut milk instead of soy milk. Last week I made my very first vegan strawberry ice cream with boiled coconut milk and cornstarch. I loved how creamy and thick the high fat coconut milk was so I figured that this pie filling would be thick and creamy as well. I decided to try it and tweak the recipe a bit so it was more lemony with minimum coconut flavor. Kind of like a Lemon Meringue pie, except without the pretty Meringue topping that is made with baked whipped egg whites......... I might try making a vegan version of the topping one day though.
By the way, I noticed that few days ago it was my 1 year blogging anniversary :-) Thank you everyone for reading my blog and thank you for all your support!
This recipe was adapted from Sherry at Exploits of a Vegan Wannabe blog