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Espresso Custard Pie

moka coffee pot
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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 240 kcal

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.