In a medium bowl, combine all the filling ingredients and whisk until smooth. Pour into unbaked pie crust.
Bake 35-40 minutes, until the center is mostly set – it should wiggle just a bit, like jello. Remove from oven and let cool completely.
Chill in refrigerator, loosely covered, for a minimum of 6 hours.
Slice and serve with non-dairy ice cream or coconut whipped cream,.
Recipe Notes
You can use a homemade pie crust or storebought, it’s up to you. I always use Wholly Wholesome’s frozen single crust pie shells because it’s quick and easy and they taste good. Many grocery store brand pie crusts are vegan as well, since they use oil as the fat instead of butter.