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–+ servings
Espresso Custard Pie

Indulge in Creamy Vegan Espresso Custard Pie Bliss

Enjoy a delightful fusion of coffee and dessert with this Vegan Espresso Custard Pie, a no-bake treat that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Vegan Graham Cracker Crumbs
  • 1/4 cup Melted Vegan Butter or Coconut Oil Coconut oil adds a hint of tropical flavor
  • 2 tablespoons Maple Syrup Honey can be a substitute for non-vegans.
For the Custard
  • 1 can Full-Fat Coconut Milk Can use any non-dairy milk for a lighter option
  • 1/2 cup Almond Milk Any plant-based milk works well
  • 1 cup Brewed Espresso Fresh espresso enhances richness
  • 1/4 cup Cornstarch Arrowroot powder can be used as an alternative
  • 1/2 cup Brown Sugar White sugar can be used if necessary
  • 1 teaspoon Vanilla Extract Use high-quality pure vanilla for best results
  • 1/2 teaspoon Cinnamon Optional, omit for a more classic flavor
  • 1 pinch Salt Balances sweetness
Topping Ideas
  • 1 cup Vegan Whipped Cream For extra indulgence
  • 1/4 cup Shaved Chocolate Consider dark chocolate for a richer experience

Equipment

  • Mixing bowl
  • Medium saucepan
  • Pie dish
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine vegan graham cracker crumbs, melted vegan butter or coconut oil, and maple syrup. Stir until well incorporated.
  3. Transfer the crust mixture into a pie dish and press it firmly into an even layer.
  4. Bake the crust in the preheated oven for about 10 minutes until light golden.
  5. Allow the crust to cool completely before adding the custard filling.
  6. In a medium saucepan over medium heat, whisk together brewed espresso, full-fat coconut milk, almond milk, brown sugar, cornstarch, maple syrup, vanilla extract, optional cinnamon, and a pinch of salt. Whisk constantly until thickened.
  7. Once thickened, remove from heat and pour custard into the cooled crust, smoothing the top.
  8. Cover with plastic wrap and refrigerate for at least 2 hours to allow custard to set.
  9. Slice and serve chilled, optionally garnished with vegan whipped cream or shaved chocolate.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gCalcium: 4mgIron: 4mg

Notes

This pie can be stored in the fridge for up to 3 days or frozen for up to 1 month. Thaw in the fridge overnight before serving.

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