Espresso Custard Pie
Indulge in the rich, creamy delight of our Espresso Custard Pie, a perfect dessert that fuses the bold flavors of espresso with the luscious creaminess of coconut milk. Nestled in a flaky vegan graham cracker crust, this delightful pie is not only easy to make but also entirely plant-based—making it suitable for everyone at your gatherings. Whether you serve it at a special occasion or as an after-dinner treat, this pie is sure to impress with its smooth texture and decadent taste. Top it off with fresh berries or vegan whipped cream for an extra touch that will leave your guests raving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Plant-based
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 your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted vegan butter (or coconut oil), and maple syrup. Press into a pie dish and bake for 10 minutes until golden. Allow to cool.
- In a saucepan, whisk together espresso, coconut milk, almond milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon (optional), and salt over medium heat until thickened (8–10 minutes).
- Pour custard filling into the cooled crust and refrigerate for at least 2 hours until set.
- Serve chilled, optionally topped with vegan whipped cream or fresh fruit.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://avaflavors.com/espresso-custard-pie/