Lemon Crème Pie


Graham Cracker Crust:
1 ¾ c. graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. almond or soymilk
2 Tbsp. melted soy margarine

Crème Filling:
8 oz. carton of Tofutti Better than Cream Cheese
8 oz. carton non-dairy whipped topping
2-3 Tbsp. powdered sugar
1 Tbsp. fresh lemon juice

Lemon Filling:
1 ¼ c. sugar
½ c. cornstarch
¼ tsp. salt
1 ¼ c. almond or soymilk
1 c. water
¾ c. fresh lemon juice
2 heaping Tbsp. fresh lemon zest


  1. For graham cracker crust, mix ingredients together and pour into a 9 or 10 inch pie plate.
  2. Gently press with a spoon or your fingers to cover the bottom and sides of the pie plate.
  3. Bake in a 375 degree oven for 8 minutes. Remove from oven and set aside.
  4. For crème filling, gently fold ingredients together and spread over the cooled graham cracker crust. Put in the refrigerator to cool.
  5. For lemon filling, place all ingredients into a medium saucepan. Stir continuously over medium heat until thickened.
  6. Remove from heat and cover. Let cool. When cool, pour over the crème layer.
  7. Garnish top with Cool Whip and grated lemon rind. Put in the refrigerator for a couple of hours to set. Serve cold.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.