Lemon Icebox Pie

Alright here's a recipe similar to something I made way back in middle school home-ec (even as a vegan, I had to follow the curriculum and we made a strawberry icebox pie. I had one of the best pies even though I was not able to try it...this achievement led to my crowning as home-ec student of the year, haha).You must be patient to make the vegan sweetened condensed milk (or you can buy a vegan version), but it is well worth it, because you pop this no-bake recipe in the freezer and tomorrow you will have a cool pie for the summer heat.

Lemon Icebox Pie
1 vegan graham cracker crust
4 C almond milk
1/4 C powdered sugar (or more)
1/4 C cane sugar
1/4 tsp vanilla
1 container So Delicious Lite Whipped topping (thaw for half hour)
1/2 C fresh squeezed lemon juice
lemon zest

1. Add almond milk, powdered sugar, and cane sugar. Bring to low-medium heat, whisking constantly for 5 minutes.
2. Turn heat to the lowest setting (you don't want it to burn!) and allow the milk to evaporate away until you are left with a thick sauce (this could take up to an hour). Add more sugar if needed. Whisk every few minutes. Add vanilla in last minute of cooking. When finished, let cool.
3. In a large bowl fold together thawed whipped topping, lemon juice, lemon zest and condensed milk.
4. Pour into crust, cover, and freeze overnight.