I started making a vegan lemon pie years ago, while visiting my parents for the winter holidays. In November, their citrus trees start producing more fruit than my parents can use, so by December they’re giving fruit away by the bagful. And since my father has a big sweet-tooth (which E. and I have inherited), he’s always looking for ways to transform those lemons, oranges, and other citrus into sugary desserts.
One year, he wanted a lemon pie, and my parents, being the gracious hosts that they are, suggested that I make it for him. I guess it doesn’t sound so gracious when I put it that way, but what they really wanted was a vegan pie that all of us could enjoy. So I found a recipe for vegan lemon pie filling in the classic Farm Vegetarian Cookbook, and the rest is history.
But it’s a history that keeps evolving. The family citrus grove seems to produce more calamondins than any other fruit (calamondins are the little smaller-than-ping-pong-ball fruits that I wrote about here and which you can see here), so a few years ago, in an effort to do something with them, I started using them instead of lemons in the pie recipe. They’re a little less tart than lemons, so the pie has less of a bite, but they do have the advantage of having a very thin rind, so the peel can just be chopped up instead of zested. The only drawback is their size: I had to juice 18 of the tiny things just to get the juice for this one pie!
I developed a new crust for the pie this year, based on an oatmeal cookie recipe, and I really believe that this is the best fat-free pie crust that I’ve ever had. Similar to a graham cracker crust, it holds up well when sliced and has a nice crumb. Now, having said that, I’m going to warn you that it’s still a fat-free crust, so to people expecting a fat-free crust it will taste great, but to the general public it may taste a little strange. If you’re going to be making this pie for other people, you might want to consider using a traditional pastry or graham cracker crust, but if you’re limiting your fat or gluten intake, this is the crust for you!
Fat-Free Oatmeal Cookie Pie Crust
Ingredients
- 1/2 cup quick oats use gluten-free oats, if necessary
- 1/2 cup sorghum flour may use whole wheat flour or a mixture of unbleached and whole wheat
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla
- 1/4 cup brown sugar packed
- 2 tablespoons natural sugar
- 1/4 cup apple sauce
Instructions
- Preheat oven to 375 F. Lightly oil a 9-inch glass pie pan. (Recipe hasn't been tested in other baking pans or without oiling the pan; omit oil at your own risk.)
- Put the oats into a food processor or blender and process until finely ground. Add the remaining dry ingredients and blend well. Transfer to a bowl and add the apple sauce. Stir well until completely combined.
- Put the mixture into the pie pan, and starting at the center, flatten and press it with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible.
- Put it in the oven and cook for 8-10 minutes, until it it is crisp but not overdone. Set aside to cool before filling.
Nutritional info is approximate.
Calamondin or Lemon Pie Filling
Ingredients
- 1 cup sugar
- 1/2 cup cornstarch
- 1/4 teaspoon agar agar powder or 1 more tablespoon cornstarch
- 1/4 teaspoon salt
- 1 1/4 cup soymilk or other non-dairy milk
- 1 cup water
- 3/4 cup calamondin or lemon juice
- 1 1/2 tablespoons chopped calamondin rind
Instructions
- Combine sugar, cornstarch, agar, and salt in a saucepan. Stir in the soymilk and water until completely combined. Bring to a boil over medium heat stirring constantly. (Please do not leave it even for a minute or you may have lumps and burned pieces in your pie filling!)
- When it reaches a boil, turn the heat to low and continue to cook, stirring, for 2-3 minutes.
- Remove from heat and slowly stir in the calamondin juice and chopped rind. When well-mixed, pour into the pie crust. (If you have any extra, pour it into small bowls for a crust-free dessert.) Chill until set. May be served with vegan whipped topping, if you have any.
Nutritional info is approximate.
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Mary
November 23, 2011 at 7:54 amSusan, I love your site! For Thanksgiving, I plan to try this crust with a pumpkin filling that will need to be baked. I noticed several others on here did. I’m just wondering if I would precook the crust. I don’t want to overcook it yet I don’t want it to be soggy either. I’d email the ones who used it with the pumpkin filling to ask what they did but not sure how to contact them. I DO want it to have the wonderful crumb texture you mention. Thanks in advance for your insight.
Susan Voisin
November 23, 2011 at 8:59 amMary, I think you won’t need to pre-bake it since you’ll be baking the whole pie. I hope you enjoy it, and if you get the chance, please let me know your results.
Mary
November 23, 2011 at 3:59 pmThanks, Susan. I WILL let you know how it turns out.
Mary
November 25, 2011 at 1:02 pmSusan, the pumpkin pie with oatmeal cookie crust turned out very good. I could have said GREAT had I not messed up the recipe a bit. I didn’t have any brown sugar so used the equivalent in demerara sugar and added 1 T. maple sugar for moisture. That gave me too much moisture–it was very sticky when I spread it in the pie pan. In rereading your instructions using maple syrup as a substitute, I see that I misunderstood. The crust was very good anyway and everyone loved the pie. Next time I’ll make sure I have brown sugar before I use the recipe. Since it always helps to evaluate a recipe by following the instructions EXACTLY! 😉
Robin
November 28, 2011 at 10:00 pmMuch like Wrench and Sharon my crust rose and stayed soft. I did follow it to the letter, with no substitutions. The only thing I can think of, is maybe the baking soda was too old? In any case, it was still delicious. 🙂
Also I made the lemon pie filling recipe but used lime instead. I ran it through the blender after I cooked the filling to get a couple lumps out and it didn’t set properly. I think putting it through the blender must have prevented it from setting somehow. Again, it was delicious and we ate our “lime pudding” anyway. Haha!
Any tips before I try this again? I have everything I need for another go around. I’d love a firm filling like the one you have pictured.
Your recipes are always fabulous. We love your site and have been trying your recipes since we went vegan 3 years ago. Thanks for your help! 🙂
Susan Voisin
November 28, 2011 at 10:11 pmI’m not sure about the crust. Maybe you could try using pie weights–those little bean-like things that weigh down the crust so that it doesn’t rise. For the filling, make sure you pack the cornstarch into the measuring cup to ensure that you have enough. Other than the blending, the one thing I can think of causing the filling not to set is that somehow your 1/2 cup of cornstarch was smaller than mine.
Robin
November 30, 2011 at 6:14 pmThanks for the reply! I tried the crust today with pumpkin filling and it looks great. I can’t wait. 🙂 I will pack the Cornstarch next time, that is also something I didn’t think of. thanks again! 🙂
ms_min
January 10, 2012 at 3:09 pmThis was tasty, but for me the filling seemed too stiff and not tender enough. If I leave out the agar will the filling still set up or do you have a different solution? Also, you mentioned vegan whipped topping..do you have a recipe for one? I am currently living outside the country and there aren’t a lot of vegan convenience foods. I used to make a non-whipped vanilla sauce with silken tofu, but that is also very hard to get here and when you can it costs a fortune.
Susan Voisin
January 10, 2012 at 3:26 pmYes, you can leave out the agar and it comes out fine–still firm but not as stiff. Here’s the recipe I use: http://fatfreevegan.com/blog/2010/03/05/lemon-pie-filling/ . If you don’t mind the fat, here’s a recipe for coconut whipped cream: http://kblog.lunchboxbunch.com/2011/09/how-to-make-whipped-coconut-cream-from.html
Esther J
May 10, 2012 at 5:11 amI probably will use the coconut whipped cream for a topping. ‘looks divine!
My question: Have you ever tried/what are your thoughts on putting coconut in the pie itself? My mother loves anything lemony and/or coconut-y so I’m thinking I’ll try your lemon pie recipe for her Mother’s Day treat. To mix coconut shavings into the filling seems so yummy, but I don’t want it to fall flat (both literally and metaphorically).
Thanks!
Susan Voisin
May 10, 2012 at 7:10 amI think that would taste delicious!
Aiza
March 27, 2012 at 9:42 amI made this pie and had it chill in my fridge over night and the filling did not settle. It’s very watered down and soaked through the crust. I followed everything and did not make any modifications. Why did this happen?
suki jones
May 29, 2012 at 11:59 amwonder if this crust would freeze well? anyone try to do it yet?
Azahara
September 23, 2012 at 9:13 amHi Susan,
I’ve been looking high & low for a fat-free sugar-free pie crust to use with your pumpkin pie recipe. I’d like to try this one, without the sugar (adding more flour and cornstarch, as you suggest). However, I’ve also been thinking of using the cherry cake batter (minus the cherries) as a crust. Do you think it would work?
I’ve never baked a pie with crust in my life (it’s not common where I live), so is there anything I should know in terms of baking time & temperature? I’ve already cooked your pumpkin pie many times, but always without the crust. I just got myself an Emile Henry Artisan Ruffled Pie Dish and am very excited to put it to use this fall. Do you think fat-free crusts are bound to break around the ruffles?
Thank you.
Radhika Sarohia
October 10, 2012 at 8:21 pmThis looks delicious, I love desserts
Sue
November 11, 2012 at 10:42 amCan lemon juice be substituted for the 3/4 cup of calamondin juice?
Susan Voisin
November 11, 2012 at 1:45 pmYes, and if you look at the beginning of the recipe, there’s a link to my lemon pie.
Ber
November 23, 2012 at 4:55 pmAbsolutely wonderful recipe. I have a lemon and kumquat tree and for this I used lemons. It was perfect and so easy I have let my 12 year old grandson make it with excellent success. Another winner…
kkspenca
January 30, 2013 at 9:32 pmI just finished making this pie. It is chilling in the fridge. I can’t believe how easy it was. Thank you.
Deborah
July 10, 2013 at 2:34 pmHas anyone made this lemon pie with agave instead of white sugar? How did it turn out and h ow much agave did you use? thanks.
Maraika
July 13, 2013 at 4:59 amHi. Would it be possible to sub the 1/4 cup apple sauce for the crust with pumpkin sauce, or another sauce, or mashed banana? I will be making the double layer Pumpkin Pie and one of the guest is Fructose Intolerant. Thanks
Susan Voisin
July 13, 2013 at 8:52 amI think pumpkin purée or banana should work. But wouldn’t they contain fructose, too?
Hart
November 15, 2013 at 2:38 amlooks wonderful.
Ceara @ Ceara's Kitchen
November 25, 2013 at 10:26 amThis pie looks amazing. I can’t wait to make it – it seems so simple and easy to make as well which I love!
Lori
November 26, 2013 at 11:47 amThis looks lovely! Do you think almond milk would work in place of soy?
Lori
November 26, 2013 at 11:52 amOh. It says “or other nondairy milk” right there in the recipe. Sorry! 🙂 Can’t wait to make this and dig in!
Linda
November 26, 2013 at 9:14 pmHappy to find a healthy pie crust recipe to try. Only one question, to get started. Do you think oat flour will work instead of grinding quick oats in a food processor? If so, should the amount be increased?
Susan Voisin
November 26, 2013 at 10:15 pmYou will probably need a little less oat flour. I would just subtract about a tablespoon and see how it feels. If it seems too wet, just add a little more.
Hela
December 17, 2013 at 12:44 pmI was just wondering whether the pie has to be chilled in the fridge, or just set aside to chill on the room temperature?
Susan Voisin
December 17, 2013 at 1:01 pmIt really needs to go in the fridge.
2da4est
December 27, 2013 at 12:47 pmGreetings Susan. Hope you had a great holiday. I have been pouring through your site and am really enjoying it. I had some time today to try a couple of recipes that I couldn’t resist. The Almond nuggets of joy are great and good and filling. Perfect bites. I also made the the chocolate orange cake and am waiting to try that one. And just had to try this crust recipe. The “raw” dough was delicious. I was going to just bake it off and have it like an oat bar but decided to try it in a tart pan. I had the same issue as other posters where it puffed up. I had even put forks holes in it before baking. It is odd that it does that for some and not for others. I was wondering if it could actually be the difference in the brand of ingredient since everything else was exactly the same. Or maybe the difference in ovens. I noticed that mine may have be a tad underdone. I hope someone figures it out as just a curiosity point since it is delicious no matter what. I am just learning to bake all over again with my new lifestyle changes and it is a challenge. Very glad you have paved the way for me.
By the way, I am going to leave out the baking soda next time and turn them into a raw bite! Yum.
tami
February 4, 2014 at 2:50 pmWe made the lemon version and we loved it. Thanks for a great potluck dessert idea. Cant wait to try this on my carnivorous extended family.
Sarah
March 10, 2014 at 8:16 pmThank you so much for this recipe. I’ve made the recipe twice now, once using the lemon version (and used a fruit only blackberry jam as a compliment, delish!) and then I tried a key-lime version! OH WOW! Great work!
Jess
June 9, 2015 at 1:11 amHi I have some superfine oat flour. can I sub that instead of grinding up oats or is it meant to be grainy or something? ! thanks
Susan Voisin
June 9, 2015 at 6:18 amOat flour should work fine, but you may have to play with the amount because it may be a little wetter or dryer than ground oats. Just add enough to make a dough similar in firmness to cookie dough.
Jess
June 10, 2015 at 2:55 amthanks! made such a tasty crispy crust for a coconut-pumpkin pie recipe – only might make 1.5 next time and blind bake that it’s entirely crispy
Tash
June 30, 2015 at 2:38 amI used this filling with a different base to cater to my friend who is vegan and on a low fodmap diet. It turned out delicious. I switched the sugar for rice malt syrup and used rice milk instead to keep it fodmap friendly.
Tracy
July 20, 2015 at 8:38 pmI made this crust for my lemon pudding pie this weekend. Loved it! I used the following subs: oat bran, stevia brown and white sugar substitution, and white wheat flour.
Be sure to let crust cool completely I found in my trials. I also noticed my homemade applesauce made it a bit gummy( bigger chunks of Apple I think). It was yummy still 🙂
Lemon pie filling:
1- small box sugar free lemon pudding
1- small box sugar free lemon jello
Make pudding as directed on box(2 cups milk). I used Silk(R) Cashew
milk and heated to boil.
Stir in jello until dissolved. Added 1 teaspoon lemon juice(from raw lemon), bottled not the same flavor.
Zest on top of pie. Chilled overnight.
Lasts several days in fridge. Good Luck it not being eaten the first day though. Easily serves 8.
Heidi
November 20, 2015 at 7:31 pmIf you are using Jell-o, or any other brand of lemon gelatin, you are not longer preparing a vegan dish. Gelatin most definitely requires a dead animal, as it’s made from bones and hides. That’s where the agar comes in …
Traci
November 18, 2015 at 9:14 pmI used this pie crust recipe with a vegan chocolate silk pie. Oh. my. god. It was a huge hit. Now I’ll have to try the lemon pie version.
Thanks so much for this recipe!
Emily
November 21, 2015 at 6:01 pmWhere would one buy Calamondin?
Susan Voisin
November 21, 2015 at 6:32 pmThey might be available in specialty stores in states like California and Florida, but the way that most people have them is to grow them. Lemon juice is just as good, and if you want a flavor similar to calamondin, just mix one part orange juice to 3 parts lemon juice.
Carolina
December 22, 2018 at 12:51 pmCan we also substitute the calamondin rind with lemon rind?
Susan Voisin
December 22, 2018 at 3:43 pmYes, you can use lemon for the rind and the juice.
Mandy
December 4, 2015 at 12:36 pmWhere do you find vegan Brown sugar? I have been looking for some.
Susan Voisin
December 4, 2015 at 12:43 pmI use brown sugar from Florida’s Crystals.
Cristina
January 11, 2016 at 5:45 amI made this pie yesterday and it’s the most delicious lemon pie I’ve ever had! I’m not a really big fan of lemon rinds so to give it a little crunchiness I decorated it with some crushed almonds. Thanks for sharing such an awesome recipe!
Marion
April 16, 2016 at 5:33 pmJust wanted to thank you for your recipes that allow folks watching their fat intake to continue enjoying yummy foods. You help save lives when you make it easy for folks to avoid fats, and I personally wish to thank you for your efforts.
Susan Voisin
April 16, 2016 at 6:15 pmThank you, Marion! I appreciate that so much!
Alexandra
June 14, 2016 at 9:21 pmI just made this crust for a fat free pudding pie and oh.my.glory, it’s delicious! The crust did puff up like a cookie for me (I used white whole wheat flour and pricked with a fork before baking) but I could care less, it tastes amazing. Can’t wait to try it with the lemon filling next week!
Angie
November 6, 2016 at 4:40 pmAwesome crust! I made tart shells out of your oatmeal crust and they turned out fabulous! Thank you so much for this healthy and easy recipe!
Susan Haines
December 11, 2016 at 10:26 amWe loved this pie, using lemons, otherwise, I followed the directions. And the pie crust was delicious too! Will make it again!
Susan Haines
Chris
May 7, 2017 at 6:54 pmI love your recipes and made this one tonight with ordinary lemons. I am now thinking that I could have added a sour orange to make it more yellow, but I can wait to try it. We all got to lick the spatula and the consensus is that the filling is a keeper!
Michele Rose
December 6, 2017 at 12:43 pmHi Susan! I wanted to use the oatmeal pie crust with your double layer pumpkin cheesecake so do I bake the crust and then add the cheesecake ingredients and then bake it again?
Can’t wait to try them both..
Thank you!
Michele
Susan Voisin
December 6, 2017 at 3:01 pmI haven’t used it for that pie, but yes, I would bake the crust first, otherwise it might get soggy. While the cheesecake is baking, you may need to put foil around the edges so the crust doesn’t burn. Just check on it often.
Sam
December 15, 2017 at 11:03 amThe crust looks awesome!
I would like to use it for other things too. Do you think I have to pre bake the crust, if I use a filling that’s baked (like pumpkin, cheesecake)?
And have you tested the whole wheat for shorgum? At the comments I do not find an answer. Could it be possible to use all oat, or almond flour for the shorgum part?
And (sorry for all the questions!) would you adjust the liquid amount, if you use 1/2 the sugar?
Thank you for an answer! 🙂
Patricia Giannelia
December 21, 2017 at 7:26 pmWill definitely try this over the holidays. I wonder if aquafaba meringue would work on this….?
Rebecca Cody
December 22, 2017 at 12:13 amI’ve never made a meringue with aquafaba, but I know it’s done, so you could even make this a lemon meringue pie.