Espresso Custard Pie
Indulge in the delightful experience of making an Espresso Custard Pie, a creamy and rich dessert that perfectly balances bold coffee flavors with sweet coconut milk. This easy-to-prepare treat is ideal for impressing guests or enjoying on a cozy evening at home. With its plant-based ingredients and no eggs required, this custard pie is both accessible and satisfying. Perfect for any occasion, it will quickly become a favorite among friends and family alike.
- 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
- â…“ 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).
- Mix graham cracker crumbs, melted vegan butter, and maple syrup in a bowl. Press firmly into a pie dish and bake for about 10 minutes until golden. Let cool.
- In a saucepan over medium heat, whisk together espresso, coconut milk, almond milk, brown sugar, cornstarch, maple syrup, vanilla extract, and salt. Stir continuously until thickened (about 8-10 minutes).
- Pour the filling into the cooled crust and refrigerate for at least 2 hours until set.
- Slice and serve chilled, optionally topped with vegan whipped cream or fresh berries.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 265
- Sugar: 18g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://freshtablerecipes.com/espresso-custard-pie/