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
Ingredients
- 1 Vegan Pie Crust, Homemade* or Store bought**
Sweet Cream Cheese Layer
- 8 oz. Vegan cream cheese, I used Miyoko's (room temp)
- 3/4 Cup Powdered sugar, organic
- 1 Tablespoon Lemon juice
- Pinch of salt
- 1 1/2 Cups Vegan whipped topping, I used So Delicious***
Lemon Curd Layer
- 3/4 Cup Organic sugar
- 6 Tablespoons Cornstarch
- 1/4 teaspoon Salt
- 1 1/4 Cup Water
- 2 Tablespoons Vegan butter, I used Earth Balance
- 1 teaspoons Lemon zest
- 1/2 Cup Lemon juice
Instructions
- 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.
Notes
Nutrition
Thanks for sharing this wonderful post!!!
Regards
Vega Diet Plan
This looks so yummy! Thank you for sharing, I can’t wait to make it.
I made this pie for Father’s Day/Mother’s Birthday and wow it was outstanding! Everyone enjoyed it and the “So Delicious” whipped topping is the cat’s pajamas. Thank you for creating this gift for us to explore and enjoy.
This looks so good! We will be making it for the Fourth and my husband’s birthday! Thank you for this delicious recipe!
LOVE LOVE LOVE this and easy to make.
Turned the sweet filling into a berry icebox cake. Your recipes are amazing; I make them as written with a 100% success rate, but have also used pieces and tactics as starting points for other dishes. Thanks for the endless innovation and inspiration!!! <3
Made this yesterday! Perfect summer dessert 😍
WOW! I made this for Christmas Eve dessert. I know it’s not very Christmasy but I love lemons and just wanted an excuse to make it. I made it the night before and it was so easy. I used a graham cracker crust. This was PHENOMENAL! Since going vegan after 25+ years as a vegetarian, I’ve learned how to make many delicious vegan treats, but this is now in my top 5. Will definitely make again!
This pie is amazing!! Just made it today and it is absolutely wonderful! Thank you for the recipe.
Made two of these today…one to give to my Mom for her Easter dinner tomorrow (can’t be together because of Covid restrictions) and one for our dinner tonight to celebrate our 21 year old who is moving out this weekend…so her last dinner at home! I haven’t tasted the whole put together pie yet, but did sneak tastes of the bits as I put it together…and wow! Also had lots of lemon curd left over (used store bought GF pie crusts) so will be enjoying that long after the pie is gone. Thanks for such an amazing recipe…this will be a keeper!
Amazing recipe!! Delicious and simple to follow.
Is it alright to make it the night before and then serve it on the next evening after making it?
Exquisite! I made this yesterday for Thanksgiving, everyone raved about it.
Made this (and your pumpkin butter coffee cake with apple butter in place of pumpkin butter) for Thanksgiving and it was SO good!! I made your homemade pie crust which I was nervous about because I am no good at baking but it was simple and turned out PERFECT. We served it with cocowhip topping. I’ve been eating the leftovers ever since. 😋
I have now made this pie many times, and shared it with many a vegan, all to rave reviews. Easy and delicious. I made it even easier by just using a store-bought vegan graham cracker crust. Amazing!
I made this pie for a Pi party and it was a hit! I must admit though, I had every intention of making it with the vegan ingredients posted but all my stores were out of vegan cool whip. Instead of using partial vegan items, I used all dairy items and the pie still came out to perfection! It’s great to know I can convert the ingredients as necessary. Looking forward to trying it fully vegan (as intended)! 🙂
Holy cow! This pie is amazing- not to mention beyond easy to whip up! Bringing it to my family’s (vegan) Easter lunch tomorrow and I know it’s going to be the star! Thank you for always providing the best vegan recipes- my bestie and I get together every week to recreate one of your recipes. You’re the BEST!
Made this for Mother’s Day since mom loves all things lemon. So good! The kids were fighting over the last piece. I added a pinch of turmeric to the curd to make it more yellow – didn’t impact the flavor at all. The curd thickens FAST, so be ready!
Made this for Thanksgiving dessert and it was great. Thank you for the recipe.
Absolutely wonderful! Made this with a ginger cookie pie crust to have on Christmas. The non vegans were shocked by how yummy this was!
Making this for the 3rd time, my husband loves it and has no idea it’s vegan. I like to use a store-bought, vegan-friendly graham cracker crust.
Thank you again!