This vegan lemon supreme pie is my new favorite summertime dessert! If you have never tried a lemon supreme pie before, buckle up. You blind bake a vegan pie crust, then fill with a whipped “cheesecake” like filling and top with a lemon curd. Top with some whipped topping and serve. It is so easy and and one of the most delicious pies ever! It tastes almost like a lemon cheesecake, but in a buttery, flaky crust. Rather than a graham cracker crust. I’m totally obsessed with lemon curd, so when I discovered this pie, I knew right away I had to make a vegan version!
You can do the pie crust a few different ways. There are a few good store bought vegan pie crusts, or you can make your own. I will be honest, I used a store bought one for these photos because we are moving in two days. Pretty much everything I own is packed in a box. So I cheated a little, but you can too!
Here are some good store-bought options:
- Marie Callender’s Frozen Pie Crust
- Wholly Wholesome Pie Crust
- Here is an article from PETA about store bought crusts.
Here is my favorite homemade vegan pie crust! I like to use the pie crust from my Vegan Cherry Thyme Hand Pies, I just skip the thyme! Then use the recipe to make a full pie crust.
I also recommend using a good quality vegan cream cheese because this is a no bake pie(besides the crust of course), so you will taste the cream cheese a bit. Make sure you get one you like. I usually use Miyoko’s vegan cream cheese because I think it actually tastes good on its own. Kite Hill and Violife would be my other recommendations! Also, this lemon curd is so darn good you may find yourself unconsciously licking the spoon. That’s what makes a perfect no bake pie, when each element is something you want to eat on all by itself!
Vegan Lemon Supreme Pie
- 1 Vegan Pie Crust, Homemade* or Store bought**
Sweet Cream Cheese Layer
- If you are using a store bought pie crust, blind bake the crust according to package directions. If you are using a homemade crust, mix and roll out according to recipe directions and place into a greased pie pan. Press into the pan, trim the edges. Then blind bake, I like to line the crust with parchment and fill with beans. Then I bake at 400(F) for 15-25 minutes or until golden brown. (I've listed homemade and store bought crusts below)
- Let your crust cool completely.
- Then in a large mixing bowl, using a hand mixer or stand mixer, beat together the vegan cream cheese and powdered sugar. I add about 1/2 the powdered sugar, beat together then add the remaining powdered sugar and beat until fully combined.
- Now, add the lemon juice and salt and mix until just combined.
- Next fold the vegan whipped topping into the cream cheese mixture until fully incorporated. Taste and add more whipped topping if desired.
- Then pour the cream cheese layer into the cooled pie crust. Spread evenly, and put in the fridge while you make the lemon curd.
- In a small sauce pan, whisk together the sugar, cornstarch and salt. Then pour in the water and whisk to combine.
- Heat the sauce pan on medium high, whisking constantly until it comes to a simmer. From there it will thicken quickly, so keep your eyes on it. Whisk until thick and smooth, it may take a few minutes. If it looks like there are lumps, don't worry, just keep whisking until smooth. It should be nice and thick though!
- Remove from heat and then add the vegan butter, whisk until fully incorporated.
- Then add the lemon zest and lemon juice, whisk again until combined and the mixture is totally smooth. Let cool.
- Once the lemon curd has cooled, take the pie out of the fridge and pour the lemon curd on top of the cream cheese layer. Smooth out.
- Let chill for at least 6 hours. Sometimes if I'm in a hurry, I put it in the freezer for about 30 minutes and then in the fridge for about 2 hours! Serve with extra whipped topping on top.