Can I make Espresso Custard Pie ahead of time?

Yes! This pie can be made a day in advance, allowing the custard to set properly in the refrigerator. Just make sure to cover it well to keep it fresh. It is perfect for special occasions, as you can focus on other preparations without worrying about dessert.

What can I substitute for graham cracker crumbs?

You can use crushed gluten-free cookies or even ground nuts like almonds or pecans as a base for your crust. For a healthier version, consider using blended oats mixed with coconut oil for richness.

How do I make sure my custard sets properly?

Ensure that your custard reaches a thick, smooth consistency while cooking on the stovetop. If it thickens too much before you pour it into the crust, simply whisk in a little extra almond milk to achieve the desired texture.

Is Espresso Custard Pie suitable for vegan diets?

Absolutely! The recipe is entirely vegan-friendly as it uses plant-based ingredients like coconut milk and almond milk, along with vegan substitutes for butter. It's a guilt-free indulge!

Can I add flavors to the custard?

Yes! Feel free to infuse the custard with other flavors like vanilla bean or chocolate by mixing in cocoa powder or spices. Just remember to balance the flavors, so they complement the espresso.

Espresso Custard Pie: Amazing Vegan Recipe with a Twist

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
1 tbsp maple syrup
1½ tsp vanilla extract
½ tsp cinnamon (optional)
Pinch of salt

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Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine vegan graham cracker crumbs, melted butter or coconut oil, and maple syrup. Mix until well coated and press into a pie dish to form a crust. Bake for about 10 minutes and allow to cool completely.
In a saucepan over medium heat, whisk together brewed espresso, full-fat coconut milk, almond milk, brown sugar, cornstarch, one tablespoon of maple syrup, vanilla extract, cinnamon, and a pinch of salt. Cook until it thickens, about 8-10 minutes.
Pour the custard into the cooled crust and smooth the top. Refrigerate for at least two hours to set.
Slice, serve, and enjoy!

Notes

For a gluten-free version, substitute vegan graham crackers with gluten-free options or crushed nuts. Consider adding orange zest or cocoa powder for flavor variations.

Author: Robert Thompson
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan
Diet: Vegan

Nutrition

Serving Size: 1 slice
Calories: 190
Sugar: 12g
Sodium: 80mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg