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Dairy-Free Lemon Blueberry Chiffon Pie with Coconut Whipped Topping

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 21, 2026 · Updated May 12, 2026
American 25 mins beginner-friendlyeasyno-fussdairy-freelow-fatfruitsummer-bakingpartyfrostingcomfort-food

Make an easy, beginner-friendly dairy-free lemon blueberry chiffon pie topped with creamy coconut whipped topping. This refreshing, low-fat summer dessert is ideal for parties, gatherings, and comforting sweet treats without dairy.

Dairy-Free Lemon Blueberry Chiffon Pie with Coconut Whipped Topping
Prep 15 min
Cook 10 min
Total 25 min
Servings 8
Difficulty easy
Cuisine American

Recipe Details

Prep15 min
Cook10 min
Total25 min
Servings8
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 8
  • 1 pre-made gluten-free or regular pie crust (9-inch), baked and cooled
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks, lightly beaten
  • 2/3 cup fresh lemon juice (about 3 large lemons)
  • 1 tablespoon lemon zest
  • 1 tablespoon dairy-free butter or margarine
  • 1 cup fresh blueberries
  • 1 can (13.5 oz) full-fat coconut milk (chilled overnight)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare your pie crust following package directions or homemade recipe. Blind bake by lining with parchment paper and adding pie weights or dry beans. Bake at 350°F (175°C) for 10 minutes. Remove weights and parchment, then allow crust to cool completely.
  2. In a medium saucepan, whisk sugar, cornstarch, and salt together until smooth with no lumps.
  3. Gradually whisk in water to combine.
  4. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 5-7 minutes.
  5. Temper egg yolks by slowly whisking about 1/2 cup of hot mixture into yolks to warm them, then gradually whisk yolk mixture back into saucepan, stirring continuously.
  6. Cook and stir for 2 more minutes until filling is thick and pudding-like.
  7. Remove from heat and stir in fresh lemon juice, lemon zest, and dairy-free butter until smooth.
  8. Let filling cool slightly, then gently fold in fresh blueberries.
  9. Pour lemon blueberry filling evenly into cooled pie crust and smooth surface.
  10. Cover pie surface with plastic wrap directly on filling to prevent skin from forming.
  11. Chill pie in refrigerator for minimum 4 hours, preferably overnight, until fully set.
  12. To prepare coconut whipped topping, open chilled can of coconut milk and scoop out solidified cream into mixing bowl, saving liquid for smoothies if desired.
  13. Beat coconut cream with electric mixer until fluffy, about 2-3 minutes.
  14. Add powdered sugar and vanilla, then continue beating until soft peaks form and mixture is smooth.
  15. Spread or pipe coconut whipped topping over chilled pie just before serving.
  16. Slice and enjoy this dairy-free, refreshing lemon blueberry chiffon pie—ideal for summer desserts and gatherings.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Customize this Dairy-Free Lemon Blueberry Chiffon Pie with these ingredient swaps to suit dietary preferences or availability:

  • Pie Crust: Choose gluten-free crusts for gluten intolerance or whole-grain varieties for extra fiber.
  • Sugar: Swap granulated sugar for coconut sugar or monk fruit sweeteners for lower glycemic impact.
  • Cornstarch: Arrowroot powder or tapioca starch can replace cornstarch as thickening agents.
  • Dairy-Free Butter: Replace with plant-based margarine or coconut oil for vegan and dairy-free concerns.
  • Coconut Milk: Use full-fat canned coconut milk for rich whipped topping, or try whipped aquafaba (chickpea brine) as nut-free alternative.
  • Egg Yolks: Vegan alternatives include commercial egg replacers for custards or cornstarch and plant milk mixtures to achieve similar thickening.

These substitutions maintain the pie’s dairy-free, beginner-friendly nature while accommodating various dietary needs.

Equipment Needed

Essential equipment for making this Dairy-Free Lemon Blueberry Chiffon Pie, ideal for beginner bakers:

  • 9-inch Pie Dish: For baking and assembling crust and filling.
  • Mixing Bowls: Medium size for filling ingredients and large bowl for whipping coconut cream.
  • Measuring Cups & Spoons: For accurate measurement of sugar, cornstarch, lemon juice, and other ingredients.
  • Whisk: To mix dry ingredients, temper egg yolks, and stir filling to smooth consistency.
  • Medium Saucepan: For cooking and thickening the lemon custard filling.
  • Electric Hand Mixer or Stand Mixer: To whip chilled coconut cream into a light, fluffy dairy-free topping.
  • Plastic Wrap: To cover pie surface when chilling to prevent skin formation.
  • Spoon or Spatula: For gently folding blueberries and smoothing topping.
  • Oven: For baking the pie crust before filling.

Having these tools ready ensures a smooth, confident baking experience for this easy, refreshing chiffon pie.

Ingredient Prep Notes

Pie Crust: Use pre-made gluten-free or regular crust for convenience, or homemade if preferred. Blind baking prevents soggy crusts and yields a crisp base.

Lemon Juice and Zest: Freshly squeeze lemons for best vibrant flavor. Zest before juicing to avoid bitter pith. Fresh is preferred, but lemon extract and bottled juice can substitute.

Egg Yolks: Lightly beat yolks before tempering to prevent scrambling. Gradually add hot mixture to yolks to warm them, then return to saucepan. For vegan options, use aquafaba or cornstarch-thickened plant milk blends.

Cornstarch: Critical thickener for the filling. Arrowroot powder works as a one-to-one substitute but avoid overheating to prevent breakdown.

Coconut Milk: Chill overnight to separate cream from liquid. Use only solid cream for whipping a light, fluffy topping. Reserve liquid for smoothies. Full-fat canned coconut milk works best.

Blueberries: Fresh berries provide superior flavor and texture. Frozen blueberries can be thawed and drained to reduce excess moisture.

Sweeteners: Granulated and powdered sugar deliver sweetness and texture. Substitute with coconut sugar or monk fruit for lower sugar, but taste and texture may vary.

Oven Note

Oven tips tailored for beginner bakers to ensure perfect baking of the Dairy-Free Lemon Blueberry Chiffon Pie:

  • Preheat Oven Fully: Always reach the recipe’s temperature before baking for even cooking.
  • Use Oven Thermometer: Verify your oven's temperature to prevent undercooking or burning.
  • Center Rack Placement: Place pie in middle of oven for balanced heat circulation and even browning.
  • Minimize Door Opening: Avoid opening oven door during baking to maintain stable temperature.
  • Consider Bakeware Material: Glass or metal pans affect baking times; glass generally bakes faster.
  • Watch Bake Time: Check pie a few minutes early for a golden crust and set filling.
  • Cool Completely Before Filling: Prevent soggy bottoms by letting crust cool thoroughly before adding filling.
  • Chill for Set Filling: Refrigerate pie as directed to ensure custard sets for best texture.

Following these tips will help you bake consistently delicious pies even if you’re new to baking.

Easy Upgrade Ideas

Elevate your Dairy-Free Lemon Blueberry Chiffon Pie with these simple upgrade ideas while keeping it beginner-friendly:

  • Extra Citrus Flavor: Add additional lemon zest or a few drops of orange extract to coconut whipped topping for a fresh citrus boost.
  • Berry Medley: Mix in raspberries or blackberries with blueberries for colorful, flavorful filling variation.
  • Crunchy Nut Toppings: Sprinkle toasted almonds, pistachios, or toasted pumpkin seeds over the whipped coconut cream for texture and nutty flavor (choose nut-free seeds if needed).
  • Warm Spice Touch: Stir cinnamon or cardamom into the sugar mixture for subtle spicy notes.
  • Fruit Garnishes: Decorate with thin lemon slices, fresh blueberries, or edible flowers on top for stunning presentation.
  • Gluten-Free Options: Use gluten-free or almond flour crusts for allergen-friendly versions without compromising taste.
  • Coconut Whipped Cream Variations: Fold in dairy-free dark chocolate shavings or a spoonful of fruit jam into the topping for unique flavor twists.

These enhancements add delicious flair without complicating this easy summer pie recipe.

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