Coffee Cream Pie
This vegan Coffee Cream Pie is smooth, decadent, and made with bold espresso, plant-based milk, and a silky custard filling in a crunchy crust.
Ingredients
For the crust:
- 1½ cups vegan graham cracker crumbs
- ¼ cup melted coconut oil
- 2 tbsp maple syrup
For the filling:
- 1 cup full-fat coconut milk
- ½ cup almond milk
- ¼ cup strong brewed espresso or coffee
- ¼ cup cornstarch
- ⅓ cup brown sugar
- 1½ tsp vanilla extract
- Pinch of salt
Optional topping:
- Coconut whipped cream
- Cocoa powder or espresso powder dusting
Instructions
- Combine graham crumbs, coconut oil, and maple syrup.
- Press mixture into a greased pie pan. Bake at 350°F for 8 minutes. Let cool.
- In a saucepan, whisk coconut milk, almond milk, espresso, cornstarch, brown sugar, vanilla, and salt.
- Heat over medium, stirring constantly, until thick and smooth (about 7–10 minutes).
- Pour into the cooled crust. Let it sit to room temp, then chill for 2+ hours until set.
- Top with whipped coconut cream before serving, because you deserve flair.