How long does lemon icebox pie [vegan, gluten-free] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make lemon icebox pie [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make lemon icebox pie [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is lemon icebox pie [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does lemon icebox pie [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Lemon Icebox Pie
[Vegan, Gluten-Free]

ES By: Emily Spain

Author Bio

I’m Emily, the recipe developer, food photographer, and content creator at PrettyPies.com. I am also... Read More

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Lemon Icebox Pie [Vegan, Gluten-Free]

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Presenting, the perfect summer pie! This dairy-free creamy, dreamy lemon icebox pie is made with a secret ingredient that you would never guess — and neither would anybody you serve it to. This pie can be served two different ways. You can enjoy it straight from the refrigerator, where it'll... Read More

Ingredients You Need for Lemon Icebox Pie [Vegan, Gluten-Free]

For the Crust:

1 cup almonds
1/2 cup shredded unsweetened coconut
3/4 cup dates, pitted
1/2 teaspoon vanilla bean powder or extract
A pinch of pink salt
A splash of water to help blend, if needed

For the Lemon Filling:

2 13.5-ounce cans full-fat coconut milk, solid cream only, cans refrigerated overnight
1 medium zucchini peeled, grated, and squeezed dry (roughly 3/4 cup)
2 tablespoons lemon zest from 2 large lemons, divided
1/3 cup, plus 1 tablespoon fresh lemon juice from 2 large lemons
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
1 teaspoon vanilla extract
A pinch of pink salt
Extra lemons, for zesting/slicing for garnish

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How to Prepare Lemon Icebox Pie [Vegan, Gluten-Free]

To Make the Crust:

Pulse crust ingredients in food processor until sticky crumbles form.
Press into a parchment-lined 7-inch springform pan.

To Make the Filling:

Add zucchini to a food processor with 1 tablespoon lemon zest and blend thoroughly.
Add the remaining ingredients, except oil, and blend, scraping down the sides as needed.
Stream in melted coconut oil with the processor running.
Taste and adjust with more zest or sweetener, if needed.
Pour filling over crust.
Freeze for about 3 hours, or until firm.
Transfer to refrigerator for another hour or two, to make slicing easier.
Garnish with more lemon zest, lemon slices, or whipped coconut cream.
Slice and enjoy chilled, or return to the freezer for a firmer, frozen treat.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.