Beginnerbakes
Back to Recipes

Pies & Tarts

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
Add To Favorites

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
Measured ingredients for BeginnerBakes dairy-free lemon blueberry chiffon pie
Measured ingredients for BeginnerBakes dairy-free lemon blueberry chiffon pie

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 degrees F (175 degrees 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.
Lemon blueberry filling poured into crust for BeginnerBakes dairy-free chiffon pie
Lemon blueberry filling poured into crust for BeginnerBakes dairy-free chiffon pie

Tips

Equipment Needed

Use a 9-inch pie dish, medium saucepan, whisk, mixing bowls, spatula, and plastic wrap for the filling and chill. An electric mixer is the easiest way to whip the solid coconut cream into a fluffy topping.

Ingredient Prep Notes

Zest the lemons before juicing them, and lightly beat the egg yolks before tempering so they blend smoothly. Chill the coconut milk overnight and scoop only the solid cream for the topping.

Oven Note

The crust is the only baked part of this pie, so bake it at 350 degrees F (175 degrees C) and cool it completely before adding filling. A warm crust can loosen the lemon filling and make the bottom soggy.

Easy Upgrade Ideas

Garnish the chilled pie with extra blueberries, lemon curls, or toasted coconut just before serving. For a brighter finish, fold a little extra lemon zest into the coconut whipped topping.

Frequently Asked Questions

Can I make this pie ahead?
Yes. The pie needs at least 4 hours to chill, so making it the day before gives the cleanest slices.
How do I keep the egg yolks from scrambling?
Whisk a little hot filling into the yolks first, then slowly whisk the warmed yolks back into the saucepan.
Can I use frozen blueberries?
Yes. Thaw and drain frozen blueberries well before folding them into the lemon filling.
Why is my coconut topping runny?
The coconut milk may not have chilled long enough or may not be full-fat. Use only the thick solid cream from the can.

Ingredient Replacements

Use a gluten-free crust if needed, or a regular baked pie crust if gluten is not a concern. Arrowroot or tapioca starch can replace cornstarch, but keep the heat gentle so the filling stays smooth.

For a lighter topping, use chilled coconut cream as written or whipped aquafaba if you want a coconut-free option. Frozen blueberries can replace fresh berries; thaw and drain them first so the filling sets cleanly.

Storage and Reheating

Keep the pie covered in the refrigerator for up to 4 days. Add coconut whipped topping close to serving time if you want the neatest slices.

This chilled pie is not meant to be reheated. Freeze slices without the whipped topping for up to 1 month, then thaw in the refrigerator before serving.

Related Articles

Read related air fryer guides and cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

Sign In To Review

No reviews yet.

Newsletter

Stay In The Loop

Get fresh recipes, articles, and updates from Beginnerbakes.