Description
Indulge in the rich and creamy delight of this Espresso Custard Pie, a plant-based dessert that artfully combines bold espresso flavors with smooth coconut milk. Nestled in a flaky crust, this pie is perfect for any occasion, from casual dinners to festive gatherings. With its unique twist on classic custard desserts, each slice promises a melt-in-your-mouth experience that will impress your guests and satisfy your sweet cravings. Easy to make and customizable with various toppings like vegan whipped cream or fruit, this dessert is sure to become a favorite in your recipe repertoire.
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 the oven to 350°F (175°C). Mix the graham cracker crumbs, melted vegan butter or coconut oil, and maple syrup in a mixing bowl until well combined. Press into a pie dish and bake for 10 minutes. Allow it to cool completely.
- In a saucepan over medium heat, whisk together the espresso, coconut milk, almond milk, brown sugar, cornstarch, maple syrup, vanilla extract, and a pinch of salt. Stir continuously until thickened (about 8–10 minutes).
- Pour the custard mixture into the cooled crust and refrigerate for at least 2 hours until set.
- Slice and serve chilled with optional toppings such as vegan whipped cream or chocolate shavings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 20g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg