Espresso Custard Pie
Indulge in a sublime Espresso Custard Pie that marries the rich essence of espresso with the creamy goodness of coconut milk, all enveloped in a delightful graham cracker crust. This plant-based dessert is not only easy to whip up but also makes for a show-stopping centerpiece at any gathering. Perfect for both casual weeknight treats and festive occasions, this pie captures the hearts (and taste buds) of dessert lovers young and old. With its luxurious texture and versatile toppings, each slice promises to be a delightful experience that will leave everyone wanting more.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 8 slices 1x
- 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
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted vegan butter (or coconut oil), and maple syrup until combined. Press into a pie dish to form the crust.
- Bake the crust for about 10 minutes until lightly golden. Let cool.
- In a saucepan over medium heat, whisk together brewed espresso, coconut milk, almond milk, brown sugar, cornstarch, maple syrup, vanilla extract, and salt until thickened (about 8–10 minutes).
- Pour the custard mixture into the cooled crust and refrigerate for at least 2 hours until set.
- Serve cold with toppings like vegan whipped cream or shaved dark chocolate.
Nutrition
- Serving Size: 1 slice (108g)
- Calories: 238
- Sugar: 13g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://cookingwhisper.com/espresso-custard-pie/