This pie is what happens when your morning latte and dessert cravings meet at midnight and decide to move in together.
Espresso Custard Pie is silky, rich, and just classy enough to pretend you didn’t eat it directly from the pan.
We’re talking deep coffee flavor with a smooth-as-your-ex crush vegan custard that doesn’t judge your third helping.
It’s vegan, it’s dreamy, and it’s got that “I made something fancy” energy—without actually breaking a sweat.
Serve it at brunch, dinner, or emotionally chaotic Tuesdays. No shame. Just espresso, sugar, and absolute main-character energy.
Espresso Custard Pie
This Espresso Custard Pie is a creamy, plant-based dessert made with bold brewed coffee, coconut milk, and a flaky crust—no eggs, no drama.
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 spicy
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) like you mean it.
- Mix graham crumbs, coconut oil, and maple syrup.
- Press it into your pie dish. Bake for 10 minutes, then cool.
- In a saucepan, whisk espresso, coconut milk, almond milk, sugar, cornstarch, maple syrup, vanilla, cinnamon, and salt.
- Cook over medium heat, stirring, until thick and smooth—around 8–10 minutes.
- Pour the custard into your cooled crust.
- Refrigerate for at least 2 hours until it’s set and sliceable (like your boundaries).
- Serve chilled. Top with vegan whipped cream or shaved chocolate if you’re feeling bougie.
Notes
📊 Nutritional Values (Per Slice)
- Calories: 240
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
💪 Vitamins & Minerals (Per Serving)
- Iron: 9%
- Calcium: 6%
- Magnesium: 7%
- Potassium: 5%
- Zinc: 4%
✨ Additional Notes & Tips
- Use espresso powder for extra intensity—because we’re not here for mild.
- Add a layer of melted chocolate under the custard for drama.
- Make it in mini tart pans if you need personal pies (because sharing is overrated).
- This pie freezes well—if you actually manage to not eat it all.
- Serve with a shot of espresso if you’re into coffee-on-coffee energy.
