Espresso Custard Pie
Indulge in the delightful layers of our Espresso Custard Pie—a creamy, vegan dessert that seamlessly blends the rich, bold flavors of espresso with the lusciousness of coconut and almond milks. This egg-free treat is perfect for any occasion, offering a satisfying finish to meals or a sweet snack during gatherings. The flaky crust, made from vegan graham cracker crumbs, holds a velvety custard filling that sets beautifully in the refrigerator. Easy to prepare and pleasing to the palate, this pie is sure to impress your guests while accommodating various dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
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
- ½ tsp cinnamon (optional)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, melted vegan butter (or coconut oil), and maple syrup. Press firmly into a pie dish and bake for 10 minutes. Let cool.
- In a saucepan over medium heat, whisk together brewed espresso, coconut milk, almond milk, brown sugar, cornstarch, maple syrup, vanilla extract, and a pinch of salt 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; add toppings like vegan whipped cream or fresh berries if desired.
Nutrition
- Serving Size: 1 slice (92g)
- Calories: 220
- Sugar: 12g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://lowfatflavor.com/espresso-custard-pie/