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Espresso Custard Pie

Irresistible Vegan Espresso Custard Pie for Coffee Lovers

Indulge in this Vegan Espresso Custard Pie, a delicious dessert perfect for any occasion that blends rich espresso flavors with a crunchy crust.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups vegan graham cracker crumbs use gluten-free crumbs for gluten-free version
  • 1/3 cup melted vegan butter or coconut oil adds richness and moisture
  • 1/4 cup maple syrup can be replaced with agave syrup
For the Custard
  • 1 can full-fat coconut milk a substitute could be cashew cream
  • 1 cup almond milk soy milk can be used as an alternative
  • 1 cup brewed espresso espresso powder can be used for a more concentrated flavor
  • 1/4 cup cornstarch arrowroot powder can be an alternative
  • 1/2 cup brown sugar coconut sugar can be swapped for a caramel-like flavor
  • 1 teaspoon vanilla extract scratched vanilla beans can provide richness
  • 1/2 teaspoon cinnamon optional; nutmeg can be used as an alternative
  • 1 pinch salt balances sweetness

Equipment

  • 9-inch pie dish
  • Medium saucepan
  • Mixing bowl
  • Fork
  • Spatula
  • Measuring cup

Method
 

Step-by-Step Instructions for Vegan Espresso Custard Pie
  1. Preheat your oven to 350°F (175°C). Prepare a 9-inch pie dish.
  2. Combine vegan graham cracker crumbs, melted vegan butter (or coconut oil), and maple syrup in a mixing bowl.
  3. Transfer the crumb mixture into your prepared pie dish and press the mixture firmly and evenly into the bottom and sides.
  4. Bake the crust for 10 minutes until slightly golden. Allow it to cool completely.
  5. In a medium saucepan, whisk together brewed espresso, full-fat coconut milk, almond milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon, and salt. Heat over medium until thickened, about 8-10 minutes.
  6. Pour the custard into the cooled crust and smooth the top. Chill in the refrigerator for at least 2 hours.
  7. Slice your pie into wedges and serve chilled, optionally garnished with vegan whipped cream or shaved chocolate.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 10gMonounsaturated Fat: 2gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gCalcium: 2mgIron: 4mg

Notes

This Vegan Espresso Custard Pie is a crowd-pleaser and perfect for brunches, dinner parties, or a simple weekday treat. Follow the storage suggestions to maintain freshness.

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