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Espresso Custard Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/espresso-custard-pie-recipe/