This seriously only has four ingredients, and aside from the time it takes to set up in the fridge, you can whip this dessert up in less than five minutes. It's a veganized version of the lemon icebox pie my mom has made for years. For me, this feels like a summer pie, but she makes this all year long using food dyes to color it for whatever season/holiday is coming up (she uses pink for Valentine's Day or green for St. Pat's).
The pie stays in the fridge, and it has a soft, creamy consistency with a tart-sweet flavor that perfectly complements the crunchy graham cracker crust. You can also freeze it if you want the pie to keep for a few weeks (just be sure and thaw in the fridge for a little bit before you're ready to eat it).
Note: This recipe calls for Let's Do Organic Sweetened Condensed Coconut Milk, which was sent to me for review an embarrassingly long time ago. As far as I know, this is the only sweetened condensed vegan milk on the market, but I could be wrong. I'm sure any brand would work (if there are others), but I've only made this with Let's Do Organic so that's what I'm recommending.
Also, I used So Delicious CocoWhip, which is the only vegan Cool Whip-style whip sold in a tub. Homemade coconut whip would probably work, as would Rice Whip (the kind you whip by hand), but So Delicious CocoWhip is by far the most convenient here.
Here's the recipe!
Vegan Lemon Icebox Pie
Yields 1 pie
1 tub So Delicious CocoWhip
1 7.4-oz can Let's Do Organic Sweetened Condensed Coconut Milk
1/3 cup lemon juice (bottled or fresh)
1 vegan graham cracker crust
Thaw the CocoWhip. Whisk the sweetened condensed coconut milk until all the lumps are gone and milk is smooth. Stir in the thawed CocoWhip and lemon juice. Pour into crust and cover. Allow to set in the fridge for several hours or until pie is sliceable.