The Ultimate No-Bake Gluten-Free & Dairy-Free Lemon Cream Pie: A Zesty, Allergy-Friendly Delight

Prepare to indulge in a dessert that’s like biting into a lemony cloud – a truly irresistible experience! This tangy, sweet, and incredibly creamy no-bake lemon cream pie is meticulously crafted with three delightful layers: a perfectly crumbly graham cracker crust, a luscious lemon filling, and a light, airy dairy-free whipped cream topping. It’s a triple threat of flavor and texture that demands minimal effort, making it the quintessential treat for bright spring days or warm summer evenings. What makes this pie even more remarkable is its inclusivity; it’s completely free of wheat, gluten, dairy, egg, fish, shellfish, peanuts, tree nuts, and sesame, proudly addressing 8 out of the top 9 common allergens. Now, everyone can enjoy a slice of pure lemony bliss!

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

There’s a reason this gluten-free, dairy-free lemon cream pie has become a family favorite and a go-to for gatherings. It masterfully balances a vibrant, zesty lemon flavor with just the right amount of sweetness, ensuring you get that delightful citrus kick without the overpowering pucker. It truly offers the perfect blend of tangy and sweet, hitting all the right notes for a dessert that feels both indulgent and light.

Beyond its exquisite taste, this pie shines in its simplicity. Crafted with only a handful of readily available ingredients, it’s designed for effortless preparation. The beauty of this recipe lies in its “no-bake” filling – a true time-saver! While the graham cracker crust requires a brief bake, the star of the show, the creamy lemon filling, comes together without turning on the oven, making it ideal for keeping your kitchen cool. The resulting pie is wonderfully cold and luxuriously creamy, offering a refreshing escape on balmy spring afternoons or hot summer evenings. It’s the kind of dessert that feels special, yet is incredibly easy to achieve, making you look like a seasoned baker without all the fuss.

Achieving a Perfect Gluten-Free Lemon Pie Crust

Crafting a delicious gluten-free lemon cream pie starts with a stellar crust. The creamy, no-bake filling is naturally free from wheat and gluten, but it’s crucial to always double-check every ingredient label, especially for cross-contamination warnings, to ensure full compliance with your dietary needs.

For the crust, you have a few options to ensure it’s completely gluten-free. If your diet permits gluten, a convenient store-bought graham cracker crust like Keebler can be used (do note that Keebler’s specifically mentioned product here is dairy-free, but check the labels for other allergens if applicable). For a gluten-free store-bought crust, Mi-Del offers an alternative, though personal preference often leans towards homemade for superior flavor and texture.

That’s why I strongly recommend making your own graham cracker crust. It’s incredibly simple, requiring just two core ingredients: dairy-free butter and crushed Schar Honeygrams. Many traditional graham cracker crust recipes call for added sugar, but with the inherent sweetness of the Honeygrams and the filling, I find it entirely unnecessary. This omission results in a perfectly balanced sweetness. Feel free to experiment with other brands of gluten-free graham crackers if you have a favorite. For those seeking an alternative to Schar (which contains soy), I also offer a fantastic homemade gluten-free graham cracker recipe that can be made soy-free, providing even more control over ingredients for diverse allergy needs.

Making Your Lemon Pie Perfectly Dairy-Free

Transforming this classic lemon cream pie into a rich and creamy dairy-free delight is surprisingly simple, thanks to the increasing availability of fantastic plant-based alternatives. You’ll need three essential dairy-free ingredients to achieve the perfect texture and flavor: a reliable dairy-free butter, luscious sweetened condensed coconut milk, and a high-quality vegan whipping cream.

When it comes to dairy-free butter, choose a brand you trust and enjoy. Many excellent options are available on the market; I personally find Country Crock’s Plant Butter with Olive Oil works wonderfully, offering a smooth texture and neutral flavor that won’t overpower the delicate lemon notes.

For the critical element of vegan whipping cream, my top recommendation is Country Crock Plant Cream. I’ve found it whips up beautifully, creating stiff, stable peaks that hold their form, and it boasts a very neutral taste profile. While Silk’s Heavy Whipping Cream is another popular choice, made from coconut, it can sometimes impart a subtle coconut aftertaste. Both brands are viable options, so select whichever best suits your dietary preferences and what you can easily find locally. You’ll often find these plant-based creams nestled in the refrigerated dairy aisle of major grocery stores like Walmart and Albertson’s, making them quite accessible for your dairy-free baking adventures.

Where to Find Sweetened Condensed Coconut Milk & How to Use It

Sweetened condensed coconut milk is a game-changer for dairy-free desserts, providing the essential richness and sweetness without any dairy. You can typically find this key ingredient in the baking aisle of most well-stocked grocery stores, such as Walmart, or conveniently order it online via Amazon. Don’t be alarmed if, upon opening the can, you notice some separation; it’s entirely normal for the coconut water to separate from the thicker, creamier coconut solids. As you’ll likely observe in the accompanying video, the water often comes out first, followed by the more viscous white part. This is perfectly fine, as a good whisk will easily combine it all into a smooth, uniform consistency for your lemon cream pie filling. Just give it a good stir or whisk until everything is thoroughly incorporated.

Does Jell-O Instant Pudding Mix Contain Dairy?

This is a common question, and it’s easy to get confused! Many people associate Jell-O pudding with the creamy, milk-based dessert made by following the package directions. However, the powdered instant pudding mix itself, which comes in the box, typically does NOT contain dairy ingredients. The dairy component usually only comes into play when you add milk as instructed on the packaging for a traditional pudding. For this recipe, we’re simply using the dry mix to provide flavor and thickening without following the full package instructions that would call for dairy milk.

To put your mind at ease, here are the typical ingredients for Jell-O vanilla instant pudding mix, which is often found to be dairy-free (though always verify with the product in 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.

*Important Note: Recipes are published at a specific time, and ingredient formulations can change. Therefore, it is absolutely essential to always check the product label in your hand before use to ensure it still meets your specific dietary and allergy requirements.

Can I Use a Store-Bought Crust for This No-Bake Lemon Pie?

Absolutely! Using a store-bought crust can be a convenient option, especially if you’re short on time. For guidance on suitable gluten-free store-bought crusts and other considerations, please refer to the detailed section above titled “How This Pie Is Gluten Free.” There, you’ll find recommendations and important notes on selecting the best pre-made crust for your needs.

Do I Have to Use Freshly Squeezed Lemon Juice and Zest?

While convenience sometimes calls for shortcuts, for a lemon-centric dessert like this, freshly squeezed lemon juice and zest truly elevate the flavor profile. You’ll already need a fresh lemon to get that aromatic zest, so it’s a natural step to go ahead and juice that same lemon. Freshly squeezed juice provides a brighter, more vibrant lemon flavor that bottled juice simply can’t replicate. However, if your lemon yields slightly less than the required measurement, don’t hesitate to top it off with a bit of bottled lemon juice – I always keep some handy in my fridge for such occasions.

For maximum juice extraction from your fresh lemons, here’s a neat trick: before cutting, take the whole lemon and roll it firmly back and forth on your counter while pressing down with your palm. This action helps to break down the internal membranes of the lemon, making it much easier to release its juices when you cut and squeeze it afterward. If you have extra lemons on hand, squeezing a few to reach the perfect amount will ensure the most intense and authentic lemon flavor. I’m all about giving you the best options for a sensational pie!

Looking for a Traditional Gluten-Free Pie Crust?

While this no-bake lemon cream pie features a delightful graham cracker crust, perhaps you’re dreaming of a classic, flaky flour-based pie crust for your lemon filling. If that’s the case, I’ve got you covered! You can easily adapt this luscious lemon filling to fit into my proven gluten-free pie crust recipe here. This recipe is designed to be tender, flaky, and holds up beautifully, offering a different, yet equally delicious, texture experience for your creamy lemon delight.

Essential Tools for Your Lemon Cream Pie Masterpiece

To effortlessly create this delightful gluten-free and dairy-free lemon cream pie, gathering the right tools beforehand will make the process smooth and enjoyable. Here’s what you’ll need:

• A Large Mixing Bowl: Essential for combining your filling ingredients without spills.
• Measuring Cups and Spoons: For precise ingredient measurements, crucial for perfect consistency.
• A Microplane Zester: This is key for obtaining fine, fragrant lemon zest without incorporating any bitter white pith, ensuring a pure lemon flavor.
• Spatula: Ideal for scraping down bowls and gently folding ingredients.
• Another Large Mixing Bowl (or a Stand Mixer): Absolutely necessary for whipping the plant cream. Chilling the bowl beforehand can significantly improve the whipping process.
• Handheld Electric Beaters (or the Whisk Attachment for your Stand Mixer): These tools are indispensable for achieving light and fluffy whipped cream and a smooth, airy filling.
• 9.5″ Glass Pie Plate: A sturdy pie plate is perfect for baking the crust and chilling your finished pie to perfection.
• Rolling Pin or Food Processor: For efficiently crushing your graham crackers into a fine, uniform crumb for the crust. A food processor will achieve this quickly and easily, while a rolling pin and a ziplock bag work great for a hands-on approach.

Key Ingredients for Your Delicious No-Bake Lemon Cream Pie

Gather these high-quality, allergy-friendly ingredients to create your luscious gluten-free and dairy-free lemon cream pie:

• 1 box of Schar Honeygrams: These gluten-free graham crackers form the perfect base for your crust.
• Dairy-free butter: Choose your favorite brand of plant-based butter for melting into the graham cracker crumbs and enhancing the crust’s richness.
• 3.4oz-serving size Jell-O vanilla instant pudding mix: This provides the essential thickening and a subtle vanilla note to the lemon filling without adding dairy (remember to check labels for current ingredients).
• Zest and juice of one lemon: Fresh lemon zest brings intense aromatic oils, and fresh juice delivers that signature bright, tangy flavor.
• Bottled lemon juice: Keep this on hand to top off your fresh lemon juice measurement if needed, ensuring you have the exact amount for optimal flavor. Alternatively, purchase an extra lemon or two to be safe.
• One 11.6oz can sweetened condensed coconut milk: The creamy, sweet base for your dairy-free filling.
• 1 carton Country Crock Plant Cream or Silk’s Heavy Whipping Cream: These vegan heavy creams are crucial for both the light lemon filling and the fluffy whipped topping (refer to notes above for brand preferences and insights on whipping consistency).
• 1/3 cup powdered sugar: For sweetening the whipped topping, giving it a smooth texture.
• 1/2 teaspoon vanilla extract: A hint of vanilla perfectly complements the lemon and sweetness in the whipped topping.

Explore More Gluten-Free & Dairy-Free Pie Recipes!

If you’ve fallen in love with this lemon cream pie, you’re in for a treat! Pies are truly versatile desserts, perfect for Thanksgiving, Pi Day (March 14th!), the Fourth of July, Memorial Day, or simply any occasion that calls for something special. My collection of gluten-free and dairy-free pies is extensive and designed to cater to various tastes and seasons. Some of my other highly recommended favorites include:

• My delightful Cherry Cheesecake Pie, a creamy, fruity, no-bake wonder.
• The festive Peppermint Pie, a cool and refreshing holiday favorite.
• The inventive Faux Pecan Pie (or Black Bottom Oatmeal Pie), a delicious nut-free alternative.
• The comforting Pumpkin Crumble Pie, perfect for autumn gatherings.
• The airy Pumpkin Mousse Pie, a lighter take on a classic.
• The juicy Peach Pie, celebrating summer’s bounty.
• And for chocolate lovers, the decadent Triple Chocolate Pie.

The hardest part will be choosing which incredible pie to bake next!

Watch the Recipe: Gluten-Free & Dairy-Free Lemon Cream Pie Video Tutorial!

For visual learners, nothing beats seeing the recipe in action! I’ve created a comprehensive video tutorial to guide you through every step of making this amazing lemon cream pie. It’s particularly helpful for understanding the consistency needed when whipping dairy-free heavy cream, which can sometimes be a bit different from traditional dairy cream. You’ll see exactly what texture to look for to achieve perfect, stiff peaks for your filling and topping.

The video should ideally auto-play within this post. If it doesn’t, you’ll find it conveniently embedded into the bottom of the recipe card below. As a last resort, or if you prefer to browse, you can always view it directly on my YouTube Channel. While you’re there, please consider subscribing – it helps support my mission to create more delicious allergy-friendly recipes!

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.

3. Press the wet honeygrams mixture into a pie plate to form the crust.

4. Bake for ten minutes.

5. Remove from the oven and cool completely as a warm crust would melt the filling. You can place the crust in your fridge to hurry the cooling process along.

6. Place your mixing bowl, beaters and plant cream in the freezer while you do step 7. You want everything to chill for 10-20 minutes to beat better.

7. In a medium bowl combine pudding mix, lemon zest, lemon juice, and sweetened condensed milk. (If you don’t have enough lemons to make the 1/2 cup requirement, you can top it off with bottled lemon juice.) Whisk to combine and then set aside in the fridge.

8. Take your bowl, beaters and plant cream out of the freezer, measure out one cup and beat until medium-stiff peaks form with either your electric hand held beaters, or your stand mixer.  Remove pudding from the fridge and place whipped cream in the mixture. Whip until combined.

9. Pour the mixture into your prepared and cooled graham cracker crust. Place in the fridge until you’re ready to serve.

10. Before serving, whip the remaining 1 cup cream with powdered sugar and vanilla until medium peaks form.  Spread on top of your pie.

11. Enjoy!

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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