Old-Fashioned Vegan Custard Pie has a way of bringing comfort to the table, just like the classic version—but with a cruelty-free twist. The rich, creamy custard filling, balanced with a buttery, flaky crust, makes every bite a nostalgic treat.
When I first discovered this recipe, I couldn’t believe how well it captured the essence of a traditional custard pie without any dairy or eggs. It’s the perfect dessert to share with loved ones, especially when you’re looking for something familiar but with a modern, plant-based update.
What makes this vegan version so special is the blend of ingredients like coconut milk and agar-agar that creates a texture that’s both smooth and firm, just like the classic custard. The subtle sweetness from maple syrup and a hint of vanilla rounds out the flavors, creating a pie that’s just as comforting as the one your grandma used to make—but without the guilt.
This dessert has been a hit with my friends who are vegan and those who just enjoy trying something new. It’s trending because more and more people are looking for plant-based alternatives that don’t compromise on flavor or texture.
I’d love to hear about your take on this recipe and any variations you’ve tried!
Flavor Bomb Alert!
- A Texture That Will Impress: The creamy, melt-in-your-mouth texture will surprise you—it’s just like the original custard pie!
- Sweet, Comforting, and Totally Vegan: A sweet, comforting treat that’s perfect for family gatherings or quiet evenings.
- Classic Meets Plant-Based: Vegan-friendly, but it’s so good that non-vegans can’t tell the difference!
- Simple Ingredients, Big Flavor: Easy to make with simple ingredients you probably already have at home.
- A Pie That Everyone Can Enjoy: Great for anyone looking to enjoy a classic dessert with a modern twist—without the dairy!
Old Fashioned Vegan Custard Pie Recipe
Equipment
- Pie dish
- Cooling rack
- Mixing bowl
- Oven
- Blender or food processor
- Measuring cups
Ingredients
- ⅔ cup organic granulated sugar
- 1 vegan pie crust
- ½ tsp salt
- 2 tbsp organic brown sugar
- ¼ tsp ground nutmeg
- 2 tsp vanilla extract
- Pinch turmeric
- 1 cup full-fat coconut milk
- 4 tbsp cornstarch
- 1 package silken tofu
Instructions
- Preheat the oven to 400°F.
- Blend tofu, coconut milk, sugar, cornstarch, vanilla, salt, nutmeg, and optional turmeric in a blender or food processor until smooth.
- Pour the mixture into the pie crust and sprinkle with brown sugar.
- Bake for 45–50 minutes until the center is partially set but still wobbly.
- Let the pie cool on a rack, then refrigerate for at least one hour before serving.
Notes
- Use firm tofu for the creamiest texture.
- A sprinkle of cinnamon on top complements the nutmeg beautifully.
| Nutrition | Value |
| Calories | 389kcal |
| Carbohydrates | 43.3g |
| Fibre | 1.4g |
| Fat | 22.2g |
| Protein | 6.1g |
Tips To Ease Your Job!
- Room Temperature Ingredients: Bring tofu and coconut milk to room temperature for smoother blending.
- High-Speed Blender: Use a high-speed blender to achieve a velvety custard texture.
- Even Baking: Rotate the pie halfway through baking for even cooking.
- Chill Properly: Allow the pie to cool completely before refrigerating to prevent condensation on the surface.
- Decorate with Flair: Garnish with a sprinkle of nutmeg or a dollop of vegan whipped cream for an elegant finish.
