Espresso Custard Pie
Indulge in the rich and creamy goodness of this Espresso Custard Pie, a delightful dessert that brings together bold brewed coffee and luscious coconut milk without any eggs or dairy. Ideal for any occasion, this plant-based pie is easy to make and promises to impress your guests with its decadent flavor profile. Whether served chilled on its own or garnished with vegan whipped cream and chocolate shavings, this custard pie is sure to satisfy your sweet cravings. Get ready to enjoy a slice of coffee-infused heaven!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 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 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. Mix well and press into a pie dish. Bake for 10 minutes and let cool.
- In a saucepan over medium heat, whisk together the brewed espresso, coconut milk, almond milk, brown sugar, cornstarch, maple syrup, vanilla extract, and salt. Stir continuously until thickened (about 8–10 minutes).
- Pour the custard filling into the cooled crust and refrigerate for at least 2 hours until set.
- Serve chilled and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 247
- Sugar: 15g
- Sodium: 85mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://cookingwithmia.com/espresso-custard-pie/