Description
A decadent, silky-smooth vegan custard pie with a robust coffee flavor, set in an easy graham cracker crust. The perfect make-ahead dessert for coffee lovers.
Ingredients
Scale
- 1½ cups vegan graham cracker crumbs
- ¼ cup melted vegan butter or coconut oil
- 1 tbsp maple syrup
- 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 oven to 350°F (175°C).
- Mix crust ingredients and press into a pie dish. Bake for 10 mins. Cool completely.
- Whisk all filling ingredients in a saucepan until smooth.
- Cook over medium heat, whisking constantly, for 8-10 mins until thick.
- Pour custard into cooled crust.
- Refrigerate for at least 2 hours, until set.
- Serve chilled with desired toppings.
Notes
For best results, chill the pie for 4 hours or overnight. Use full-fat coconut milk for a creamy texture.
Keywords: espresso custard pie, vegan coffee dessert, easy vegan pie, no-bake vegan dessert, dairy-free custard
