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Lemon Pie

Prep Time: 20mins Cook Time:30 minutes  

(for crust and filling) + 2 hours (for chilling)


For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup melted butter
  • ¼ cup sugar

For the Filling:

  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup Folona Pea Milk (unsweetened)
  • ¾ cup fresh lemon juice (about 4-5 lemons)
  • Zest of 2 lemons
  • 3 large egg yolks

For the Topping:

  • 1 cup whipped cream
  • Lemon slices and zest for garnish


For the Crust:

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
  3. Press the mixture firmly into a 9-inch pie pan, ensuring an even layer along the bottom and up the sides.
  4. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.

For the Filling:

  1. In a large mixing bowl, whisk together the sweetened condensed milk, Folona Pea Milk, lemon juice, lemon zest, and egg yolks until well combined.
  2. Pour the lemon filling into the cooled graham cracker crust.
  3. Bake the pie in the preheated oven for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
  4. Remove the pie from the oven and let it cool to room temperature. Then, refrigerate for at least 2 hours to set completely.

For the Topping:

  1. Just before serving, whip the cream until it forms stiff peaks.
  2. Spread the whipped cream over the chilled lemon pie.
  3. Garnish with lemon slices and additional lemon zest for a fresh and zesty touch.
Nutrition facts
Approximate nutrition facts for one slice (1/8th of the pie)
of Folona Pea Milk Lemon Pie:
Calories: 350
Total Fat: 18g Saturated Fat: 9g Trans Fat: 0g
Cholesterol: 95mg Sodium: 260mg
Total Carbohydrates: 42g Dietary Fiber: 1g Sugars: 31g Protein: 6g
Vitamin D: 0% DV
Calcium: 10% DV Iron: 6% DV Potassium: 150mg Vitamin A: 15% DV
Vitamin C: 20% DV

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