Vegan Lemon Pie with Ginger Cookie Crust

INGREDIENTS

For the Crushed Cookie Base:

9 oz

Vegan Ginger Biscuits (store-bought or homemade)

1/4 cup

Vegan Butter (Melted)

For the Homemade Vegan Condensed Milk:

and 1/4 cup (150g) Soy Milk Powder

3/4 cup

Sugar

1/2 cup

Hot Water

2 tbsp

Coconut Oil

1/4 tsp

Salt

For the Lemon Pie Filling:

Full Batch Vegan Condensed Milk (as above)

1/2 cup

Lemon Juice (about 3 lemons squeezed)

Zest from 1 Lemon

1/4 tsp

Lemon Essense

Double Batch Vegan Whipped Coconut Cream

For Decorating:

Lemon Zest