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Espresso Custard Pie

Decadent Espresso Custard Pie for Ultimate Dessert Bliss

Indulge in a rich and creamy Vegan Espresso Custard Pie, a delightful dessert for coffee lovers.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Vegan graham cracker crumbs Substitution: Use crushed digestive biscuits for a different flavor profile.
  • 1/4 cup Melted vegan butter or coconut oil Substitution: Coconut oil offers a hint of coconut flavor, while vegan butter provides a neutral taste.
  • 2 tablespoons Maple syrup Substitution: Agave syrup can be used for a similar sweetness.
For the Custard Filling
  • 1 can Full-fat coconut milk Substitution: For a less rich option, use light coconut milk or oat milk.
  • 1 cup Almond milk Substitution: Use any plant-based milk such as soy or cashew milk.
  • 1 cup Brewed espresso Substitution: Espresso powder can be used for a more intense coffee taste.
  • 3 tablespoons Cornstarch Avoid using flour as it may alter the texture.
  • 1/3 cup Brown sugar Substitution: Use coconut sugar for a lower glycemic index sweetener.
  • 1 teaspoon Vanilla extract Tip: Use pure vanilla extract for the best quality.
  • 1/2 teaspoon Cinnamon Optional spice that adds warmth and complexity.
  • 1/4 teaspoon Salt Balances sweetness and enhances flavors.

Equipment

  • Mixing Bowl
  • Medium saucepan
  • pie dish
  • Spatula

Method
 

Step‑by‑Step Instructions for Espresso Custard Pie
  1. Preheat your oven to 350°F (175°C). Gather your pie dish and ingredients.
  2. In a mixing bowl, combine vegan graham cracker crumbs, melted vegan butter or coconut oil, and maple syrup. Stir until the mixture is crumbly and sticks together when pressed.
  3. Press the crumb mixture firmly and evenly into the bottom and sides of your pie dish. Bake for about 10 minutes until golden brown and fragrant. Allow cooling completely.
  4. In a medium saucepan, whisk together brewed espresso, full-fat coconut milk, almond milk, cornstarch, brown sugar, maple syrup, vanilla extract, cinnamon, and salt over medium heat. Stir continuously for about 8-10 minutes until thickened.
  5. Pour the custard mixture into the cooled crust. Spread evenly and cover with plastic wrap. Refrigerate for at least 2 hours to set.
  6. After chilling, slice into generous portions and serve chilled, optionally topped with vegan whipped cream or shaved chocolate.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 12gCalcium: 5mgIron: 4mg

Notes

This pie can be customized with chocolate layers or garnished with fresh berries for added flavor and presentation.

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