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Vegan Lemon Icebox Pie
Indulge in the zesty goodness of our Plant-Based Lemon Icebox Pie! This easy-to-follow recipe promises a refreshing and creamy treat that will satisfy your sweet cravings while keeping things super healthy. Packed with tangy lemon flavor, this vegan dessert is perfect for those looking for guilt-free options. Whether you're a seasoned vegan or simply exploring plant-based delights, this lemon icebox pie is a must-try! So join me as I take you through the simple steps to create this delicious masterpiece in your own kitchen!
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Equipment
Ingredients
Crust
- 1 cup rolled oats
- 1 cup shredded coconut, shredded
- 1 cup deglet dates, or medjool
- ½ tsp vanilla extract
- 4 tbsp water
Filling
- 2 cups silken tofu
- 2 small zucchini, peeled
- 1 cup deglet dates
- ½ cup lemon juice
- ¼ cup cashews
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F.
- Add all crust ingredients except for the water to a food processor and blend until finely ground. Add 1 tablespoon of water at a time while food processor is running until the mixture starts to clump together.
- Press crust mixture into the bottom of a pie plate and 1 1.5 inches up the sides.
- Bake crust for 15 minutes.
- Add all filling ingredients to a blender and blend until smooth and silky.
- Pour filling mixture into the pie plate making sure not to go over the crust edge.
- If there is remaining filling, pour it into an airtight container and put it in the fridge. It makes a perfect pudding.
- Place pie into the fridge overnight or at least 4 hours so that it will set.
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Nutrition info
Calories: 243kcalCarbohydrates: 41gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 10mgPotassium: 540mgFiber: 5gSugar: 26gVitamin A: 64IUVitamin C: 12mgCalcium: 47mgIron: 2mg
27 comments
One quick question. I can’t find “silken tofu” where I live. But I can fine “firm” and “extra firm”. Can either of these be modified to work in this recipe? It looks delicious and I am anxious to try it.
The firm will work. The pie will be a bit more firm which is ok but you will taste the tofu just a bit.
I’ve made this a few times and it’s awesome. I skip the crust and eat it like pudding. I found that adding the zest of a lemon, or a couple of limes for my lime version, really makes it all pop. Definitely recommended. Off to buy your second cookbook (as I already have the first!). Thanks for your hard work putting these recipes together!
Jill, what size zucchini do you consider small? I’ve seen zucchini labeled “small” that were 6″ long, maybe an inch in diameter, and other “small” zucchini that were a foot or more long and 2 to 3 inches in diameter.
Small like the 6″ ones an inch n diameter or even just a tad larger.
Just wanted to say a huge THANK YOU to you, Jeffrey and your family for all of the hard work you do to accomplish great recipes, videos and cook books!! It’s really great to have a resource like yours and have everything we need to be successful on our plant based journey! God bless you all and wishing you continued success! I hope one day to buy your prepared meals from our local grocery store!!
Thank you Donna. That is really sweet.
Scrumptious! Thank you Jill.
I made this lemon pie last night using lemons and limes. I let it sit overnight in the fridge and I just had a slice. It’s delicious and so much lighter than I thought it would be. I love it and I cannot find even a trace of zucchini flavor. It was a little soft (it held it’s shape but slumped just a bit when I put the slice on the plate) so I’m wondering what I could do to make it just a bit firmer. Thank you for another fabulous delicious recipe! 🍋
You could add a bit more cashews. That is what helps it to set up.
I don’t do well with coconut. Any idea of what I could use instead in the crust
almonds
The silken tofu in the video didn’t look like it was Mori-nu brand. Would that work as well? I’m a little doubtful about it setting up, but it looks like it did great in your demo. Thanks!
This is an awesomely delicious pie! None of my dessert-grubbing friends knew it was g/f, vegan, made with a whole pack of tofu, or had a shredded zucchini in it. And since it was a cold dessert on a hot day, it was devoured first. Anyhow, I’m no recipe developer, but I couldn’t help bet wonder if the crust could have used a bit of salt. In any case, I I look forward to perusing your other recipes.
Wondering if this will set up if you used golden raisins instead of dates?
That is a good question. I think it would set up ok but I’m not sure about the flavor or sweetness
Can you sub yellow squash for zucchini in this recipe?
I think that would work fine
Thank you, Jill! I always love your recipes, they’re my go to for a quick meal!
My daughter is on the fodmap diet and can’t have cashews, would skinned almonds work? Or something else?
Yes, skinned almonds will do
This is so delicious! Lemon icebox was always a favorite, so happy I can enjoy a plant based version! Thank you for your recipes!
Another amazing recipe!! This is soooo delicious and pretty too. I posted a photo and everyone wanted to come over for dessert!! I made mine lemon-lime and would even try all lime for a healthy key lime pie.
Mmmm Mmmm good. I made just the filling and eat it as lemon pudding. I added the zest from two lemons and I found yellow zucchini squash and I used that without peeling. It made the pudding a nice light yellow color.
Hi Jill how about a whole food plant based S’mores pie
Hi there, What can I swap for the coconut?
Thanks!!
Almonds