Ingredients

The following ingredients have 4 Servings
  • 1 vegan whole wheat pie crust (or crust of choice)
  • 2.5 cups Thai Kitchen unsweetened coconut milk (shake well before opening or pour contents into a bowl and whisk to combine)
  • 1/3 cup white granulated sugar
  • 1/3-1/2 cup fresh lemon juice (approx. 2-3 lemons, depending on how tart you like it (we like half a cup))
  • 1/4 cup cornstarch
  • 1/2 teaspoon turmeric (for yellow colour, you won't taste it)
  • lemon slices, blueberries, strawberry slices or fruit of choice
  • slivered almonds

Instruction

  • Prepare your pie crust of choice and blind bake according to the directions for the crust of choice. If you're using my oil free pie crust, bake for 15-20 minutes, until the edges are golden. Set aside to let cool before filling.
  • Shake your canned coconut milk very well before opening. Then measure the amount needed and place in a medium pot, along with the sugar, lemon juice, corn starch and turmeric. Whisk well and bring to a boil over high heat. Then reduce heat and simmer 2-3 minutes until thickened, whisking often.
  • Evenly pour the mixture onto your cooled pie crust and refrigerate overnight, or 6 or more hours until set.
  • Once set, garnish with lemon slices, berries and slivered almonds, if desired.