Espresso Custard Pie Recipe
This Espresso Custard Pie is a delightful vegan dessert combining the rich flavors of espresso and creamy coconut milk in a smooth custard filling on a crunchy graham cracker crust. It’s a perfect treat for coffee lovers seeking a dairy-free indulgence with subtle cinnamon spice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking and stovetop cooking
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Scale
For the crust:
- 1½ cups vegan graham cracker crumbs
- ¼ cup melted vegan butter or coconut oil
- 1 tbsp maple syrup
For the filling:
- 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
- ½ tsp cinnamon (optional)
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare the crust mixture: In a mixing bowl, combine the vegan graham cracker crumbs, melted vegan butter or coconut oil, and maple syrup until the mixture is evenly moistened and holds together well.
- Form and bake the crust: Press the crust mixture firmly into the bottom and up the sides of a pie dish. Bake for 10 minutes until slightly golden, then remove and let cool completely.
- Mix the custard ingredients: In a medium saucepan, whisk together the brewed espresso, full-fat coconut milk, almond milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon (if using), and a pinch of salt until smooth.
- Cook the custard: Place the saucepan over medium heat and cook the mixture, stirring constantly to prevent lumps, until it thickens and becomes smooth, about 8–10 minutes.
- Pour custard into cooled crust: Once the custard is thick and smooth, pour it carefully into the cooled graham cracker crust, spreading evenly.
- Chill to set: Refrigerate the pie for at least 2 hours, allowing the custard to fully set and become sliceable.
- Serve: Serve chilled, optionally topped with vegan whipped cream or shaved vegan chocolate for an extra decadent touch.
Notes
- Use strong brewed espresso for a pronounced coffee flavor.
- The cinnamon is optional but adds a nice spicy warmth to the custard.
- Make sure the crust is completely cooled before adding the custard to prevent sogginess.
- Refrigerate the pie longer if you prefer a firmer custard texture.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 55 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: espresso custard pie, vegan dessert, coffee pie, coconut milk custard, dairy-free pie, vegan pie recipe
Find it online: https://cookedbycleo.com/espresso-custard-pie-recipe/
