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.

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Pies & Tarts

Lemon Blueberry Chiffon Pie with Coconut Whipped Topping

Name: Lemon Blueberry Chiffon Pie with Coconut Whipped Topping
Prep time: 25 min
Cook time: 9 min
Total time: 784 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 fully baked and cooled dairy-free pie crust (9-inch; regular or gluten-free); 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

By Beginnerbakes Editorial TeamPublished Apr 21, 2026 | Updated Sep 30, 2026

American 784 mins Beginner-friendlyEasyNo FussFruit

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

Lemon Blueberry Chiffon Pie with Coconut Whipped Topping

Prep 25 min

Cook 9 min

Total 784 min

Servings 8

Difficulty easy

Cuisine American

Ingredients

Servings 8

1 fully baked and cooled dairy-free pie crust (9-inch; regular or gluten-free)
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

Instructions

Start with a fully baked, cooled dairy-free 9-inch pie crust. If it is sold ready-baked, use it without baking again. If starting with unbaked pastry, fully blind-bake it using the temperature, times, and doneness guidance on its package or recipe, then cool completely before making the filling. Allow extra time for this crust preparation.
In a medium saucepan, whisk sugar, cornstarch, and salt together until smooth with no lumps.
Gradually whisk in water to combine.
Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 5-7 minutes.
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.
Cook and stir for 2 more minutes until filling is thick and pudding-like.
Remove from heat and stir in fresh lemon juice, lemon zest, and dairy-free butter until smooth.
Let filling cool slightly, then gently fold in fresh blueberries.
Pour lemon blueberry filling evenly into cooled pie crust and smooth surface.
Cover pie surface with plastic wrap directly on filling to prevent skin from forming.
Chill pie in refrigerator for minimum 4 hours, preferably overnight, until fully set.
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.
Beat coconut cream with electric mixer until fluffy, about 2-3 minutes.
Add powdered sugar and vanilla, then continue beating until soft peaks form and mixture is smooth.
Spread or pipe coconut whipped topping over chilled pie just before serving.
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

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

Use a fully baked and cooled crust; do not bake a ready-baked shell again. For unbaked pastry, follow its package or recipe for a full blind bake, then cool completely. The filled pie is chilled, not baked.

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.

Timing and Planning

Timing estimate: 784 minutes elapsed. Start with a fully baked, cooled crust. Allow an estimated 8 hours to chill the coconut milk overnight, 25 minutes preparation and topping, up to 9 minutes filling cooking, about 30 minutes filling cooling and at least 4 hours pie chilling. With the coconut milk already chilled overnight, allow about 5 hours 4 minutes. Preparing, fully baking and cooling an unbaked crust takes extra time beyond this estimate. Cooling and coconut separation may take longer. These are planning estimates; use the recipe's doneness, rise and setting cues.

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.

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.

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Lemon Blueberry Chiffon Pie with Coconut Whipped Topping

Recipe Details

Ingredients

Instructions