Pescatarian Vegan Lemon Chiffon Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups vegan graham cracker crumbs
- 3 tbsp organic cane sugar
- 5 tbsp vegan butter, melted
For the filling
- ¾ cup aquafaba (liquid from 1 can of chickpeas)
- ¼ tsp cream of tartar
- ⅔ cup organic cane sugar, divided
- 1 can (13.5 oz) full-fat coconut milk
- 2 ¼ tsp agar-agar powder
- ⅓ cup fresh lemon juice (from about 2 lemons)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ¼ tsp salt
For serving
- lemon slices or zest curls, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, 3 tbsp sugar, and melted vegan butter until the crumbs are evenly moistened and hold together when pressed.
- 2
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Bake for 8–10 minutes, until the crust is set and lightly golden at the edges. Transfer to a wire rack and let cool completely.
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