Lemon Custard Pie, Vegan Style Recipe | Veggie Fest

Ingredients

• 1 9-inch graham cracker crust pie shell (gluten free available in stores)
• ¼ cup fresh lemon juice
• ½ teaspoon grated lemon peel
• 1 ½ cups water
• 2 tablespoons agar flakes
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 1 can (13.5 ounces) full-fat coconut milk
• ¼ cup vegan butter, cut into chunks
• 2 teaspoons lemon extract
• several drops natural yellow food color (optional)
• Mandarin orange sections
• Pistachios
• Desiccated coconut
• Coconut cream