Espresso Custard Pie Recipe

Introduction

This Espresso Custard Pie is a delightful vegan dessert that combines rich coffee flavors with a creamy, smooth custard. Perfectly set in a crisp graham cracker crust, it’s an elegant treat for any occasion.

Ingredients

• For the crust:
• 1½ cups vegan graham cracker crumbs
• ¼ cup melted vegan butter or coconut oil
• 1 tbsp maple syrup
• For the filling:
• 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 but adds a spicy note)
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a bowl, combine graham cracker crumbs, melted vegan butter or coconut oil, and maple syrup. Mix until the crumbs are evenly coated.
3. Step 3: Press the mixture firmly into the bottom of a pie dish to form an even crust. Bake for 10 minutes, then remove and allow it to cool completely.
4. Step 4: In a medium saucepan, whisk together brewed espresso, coconut milk, almond milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon (if using), and a pinch of salt.
5. Step 5: Cook the mixture over medium heat, stirring constantly, until it thickens and becomes smooth, about 8 to 10 minutes.
6. Step 6: Pour the hot custard into the cooled crust, smoothing the surface.
7. Step 7: Refrigerate the pie for at least 2 hours, or until the custard is fully set and sliceable.
8. Step 8: Serve chilled. For an extra touch, top with vegan whipped cream or shaved chocolate.

Tips & Variations

• Use strong espresso or cold brew concentrate for a more intense coffee flavor.
• If you prefer a gluten-free crust, substitute graham cracker crumbs with gluten-free cookies.
• Add a sprinkle of cocoa powder to the crust mixture for a mocha twist.
• For a less sweet version, reduce the brown sugar slightly.
• Garnish with toasted coconut flakes for added texture and flavor.

Storage

Store the pie covered in the refrigerator for up to 3 days. The custard will keep its texture well but may soften slightly over time. To serve, enjoy chilled straight from the fridge. Avoid freezing as the custard may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute almond milk with other plant-based milks like oat or soy milk. Just ensure they are unsweetened for best control over sweetness.

What if I don’t have cornstarch?

You can use arrowroot powder or tapioca starch as a one-to-one substitute for cornstarch to thicken the custard.

Espresso Custard Pie Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

This Espresso Custard Pie combines a crisp vegan graham cracker crust with a rich, creamy espresso-flavored custard made from coconut and almond milk. Perfectly chilled and lightly spiced with cinnamon, this dairy-free dessert offers a luscious coffee twist that’s both indulgent and plant-based.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the crust:

• 1½ cups vegan graham cracker crumbs
• ¼ cup melted vegan butter or coconut oil
• 1 tbsp maple syrup

For the filling:

• 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 but spicy)
• Pinch of salt

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) ensuring it is fully heated and ready before you start preparing the crust.
2. Prepare the crust: In a bowl, combine the vegan graham cracker crumbs, melted vegan butter or coconut oil, and maple syrup until the mixture is evenly moistened. Press this mixture firmly into the bottom and up the sides of a pie dish to form an even crust layer.
3. Bake the crust: Place the crust in the preheated oven and bake for 10 minutes. Remove and allow it to cool completely to ensure it holds the filling without sogginess.
4. Mix the filling ingredients: In a saucepan, whisk together the brewed espresso, full-fat coconut milk, almond milk, cornstarch, brown sugar, maple syrup, vanilla extract, cinnamon (if using), and a pinch of salt until smooth and uniform.
5. Cook the custard: Place the saucepan over medium heat. Stir the mixture continuously for 8–10 minutes until it thickens into a smooth custard consistency, ensuring it doesn’t stick to the bottom or form lumps.
6. Assemble the pie: Pour the hot custard carefully into the cooled crust, spreading it evenly.
7. Chill the pie: Refrigerate the pie for at least 2 hours or until the custard is fully set and firm enough to slice cleanly.
8. Serve: Serve chilled. Optionally, top with vegan whipped cream or shaved chocolate for an extra touch of decadence.

Notes

• Use full-fat coconut milk for a creamy texture; light versions may result in a thinner custard.
• The cinnamon is optional but adds a subtle warmth and spice that complements the espresso flavor nicely.
• Ensure the crust is fully cooled before adding the filling to prevent sogginess.
• Press crust firmly to avoid crumbling when slicing.
• Refrigerate uncovered initially to help set the custard more evenly before covering.
• For a stronger coffee flavor, brew espresso stronger or add an extra 1-2 tablespoons of espresso.

Keywords: espresso custard pie, vegan pie, dairy-free dessert, coffee pie, vegan custard, coconut milk pie