Creamy Vegan  Lemon Pie

-oat flour -cornstarch -coconut oil -flax egg -brown sugar -coconut milk -soy milk -lemons -agar powder -turmeric

ingredients You'll need

Make the crust by mixing oat flour, cornstarch, salt, and coconut oil. Knead for 1-2 minutes to form a smooth ball.

step 1

Use a rolling pin to roll the dough until it becomes an inch wider than your pie dish. Try to roll it out evenly, there shouldn't be any "bumps".

step 2

Transfer the rolled dough into a pie tin and press the bottom and the sides into the tin to form a crust. Poke holes with a fork.

step 3

Freeze the crust for 15 minutes, then bake in a pre-heated oven for 20 minutes. Let it cool completely.

step 4

To a pot, add the ingredients for the filling. Bring to a simmer, and cook for 5-8 minutes, stirring often, until thickened.

step 5

Let the lemon filling cool completely, then pour it into the cooled crust and smooth the top with a spatula.

step 6

Let the lemon pie rest overnight in the fridge before cutting. Top with fresh fruit, lemon slices, and fresh mint if desired.

step 7

When cooking the filling, whisk constantly. The mixture tends to burn easily, so make sure to whisk non-stop and turn the heat low.