Description
Indulge in a slice of our Espresso Custard Pie, a delectable vegan dessert that beautifully blends rich coffee flavors with a creamy, plant-based texture. This easy-to-make pie features a luscious custard filling made from bold brewed espresso and creamy coconut milk, all nestled in a flaky crust. Ideal for any occasion—from dinner parties to quiet evenings at home—this no-egg pie is a guilt-free treat that doesn’t compromise on flavor. Top it with vegan whipped cream or enjoy it plain for a satisfying dessert experience.
Ingredients
Scale
- 1½ cups vegan graham cracker crumbs
- ¼ cup melted vegan butter or coconut oil
- 1 cup full-fat coconut milk
- ½ cup almond milk
- ½ cup brewed espresso
- ¼ cup cornstarch
- ⅓ cup brown sugar
- 1 tbsp maple syrup
- 1½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter (or oil), and maple syrup. Press firmly into a pie dish and bake for 10 minutes until golden.
- In a saucepan over medium heat, whisk together espresso, coconut milk, almond milk, brown sugar, cornstarch, maple syrup, vanilla extract, and salt. Cook until thickened (about 8–10 minutes).
- Pour custard into the cooled crust and refrigerate for at least 2 hours to set.
- Serve chilled; top with vegan whipped cream or shaved chocolate if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 15g
- Sodium: 125mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg