Coffee Cream Pie
A decadent pie filled with smooth coffee cream, nestled in a vegan crust that’ll have you feeling fabulous after every bite.
Ingredients
- 1 ½ cups full-fat coconut milk
- ½ cup brewed coffee preferably strong and bold
- ¼ cup maple syrup
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 pinch of salt
- 1 pre-made vegan pie crust or homemade, if you’re feeling adventurous
- Optional: Vegan whipped cream for topping
- Optional: Chocolate shavings or cocoa powder for garnish
Instructions
- In a saucepan, combine coconut milk, brewed coffee, maple syrup, and salt. Stir well until smooth.
- In a small bowl, whisk cornstarch with a little cold water to form a slurry.
- Slowly add the cornstarch mixture into the saucepan while whisking constantly.
- Bring to a simmer over medium heat and cook until thickened, about 5–7 minutes.
- Remove from heat and stir in vanilla extract.
- Let the filling cool slightly before pouring it into the pre-baked pie crust.
- Refrigerate for at least 2 hours to set the filling.
- Once set, top with vegan whipped cream and a dusting of cocoa or chocolate shavings for extra flair.
- Serve chilled and watch people think you’ve mastered the art of “fancy” baking.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 16g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Calcium: 6%
- Iron: 8%
- Magnesium: 5%
- Vitamin C: 2%
- Potassium: 4%
Flavor-Enhancing Tips
- Drizzle extra maple syrup on top if you like things sweeter (because, who doesn’t?).
- Swap out the coconut milk for cashew cream for a richer flavor.
- Add a little pinch of cinnamon to the filling for an extra flavor layer.
- Top with a dusting of cocoa powder for some extra cocoa goodness.
- For a crunch factor, sprinkle crushed nuts or granola on top just before serving.