Vegan Lemon Supreme Pie

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5 from 17 votes

Vegan pie crust, filled with a fluffy sweet cream cheese layer and a lemon curd layer.

Prep Time15

Cook Time30

Cooling Time6

Course: Dessert

Servings:

Calories: 364kcal

Author: Lauren Hartmann

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

*HERE is my favorite homemade pie crust. I just leave out the thyme!

**I used a Marie Callender's store bought crust for these photos.HERE is a list of vegan store bought pie crusts.

***I like to use extra so delicious vegan whipped topping to decorate the pie!

Nutrition