Espresso Custard Pie
Espresso Custard Pie is a delightful and indulgent dessert that beautifully combines the bold flavors of espresso with a creamy, plant-based custard filling. With its flaky graham cracker crust and rich espresso-infused filling, this pie offers a comforting treat perfect for any occasion—be it a cozy family dinner or an elegant gathering with friends. Best of all, it’s crafted without eggs or dairy, making it an accessible option for those seeking delicious vegan desserts.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 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 tbsp maple syrup
- 1 cup full-fat coconut milk
- ½ cup almond milk
- ½ cup brewed espresso
- ¼ cup cornstarch
- ⅓ cup brown sugar
- 1½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the graham cracker crumbs, melted vegan butter, and maple syrup in a bowl until combined.
- Press the mixture into a 9-inch pie dish and bake for about 10 minutes. Allow to cool.
- In another bowl, whisk together the coconut milk, almond milk, brewed espresso, cornstarch, brown sugar, vanilla extract, and salt until smooth.
- Pour the mixture into a saucepan over medium heat, stirring continuously until thickened (about 8-10 minutes).
- Once thickened, pour the custard into the cooled crust and refrigerate for at least two hours to set.
- Serve chilled and enjoy!
Nutrition
- Serving Size: 1 slice (approx. 106g)
- Calories: 265
- Sugar: 16g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://cookingwitheliana.com/espresso-custard-pie/