There’s something irresistibly nostalgic about sugar cream pie. It’s the kind of dessert that feels like a warm hug, bringing back memories of cozy gatherings and cherished family recipes. When I first stumbled upon this vegan version, I was skeptical.
Could a dairy-free twist on such a creamy, indulgent treat hold up to the original? Spoiler: It not only holds up—it might just outshine it. This pie is silky smooth, luxuriously rich, and perfectly sweet, with none of the heavy cream or butter traditionally found in the classic recipe.
What sets this vegan sugar cream pie apart is its simplicity. With just a handful of pantry staples like coconut milk, cornstarch, and vegan butter, you can whip up a dessert that’s as impressive as it is approachable.
Plus, the caramelized sugar topping creates a crackly, brûlée-like finish that’s almost too pretty to eat—almost. This recipe has been trending lately, thanks to its compatibility with plant-based diets and its undeniable decadence.
Recipes like this one make the transition feel less like sacrifice and more like discovery. You’re going to fall in love with this pie.
Why You’ll Be Hooked?
- Ridiculously Creamy Texture: The filling is velvety smooth, almost like a custard, but without a drop of dairy. You won’t believe how satisfying it is.
- Surprisingly Easy to Make: I was shocked at how straightforward this recipe was—no tricky techniques or obscure ingredients. Perfect for beginners!
- A Show-Stopping Finish: That caramelized sugar topping is a total crowd-pleaser. It’s like serving crème brûlée in pie form.
- Perfect for Any Occasion: Whether it’s a holiday feast or a casual dinner, this pie feels right at home. Bonus: it’s allergy-friendly and plant-based, so everyone can enjoy it.
- Healthier Indulgence: With no heavy cream or butter, this recipe is naturally lower in saturated fat, making it a lighter choice without sacrificing flavor.
Vegan Sugar Cream Pie Recipe
Equipment
- Whisk
- Oven mitts
- Cooling rack
- Medium saucepan
- Baking dish
- Mixing bowls
Ingredients
- 1 unbaked vegan pie crust,
Topping
- 1 tsp ground cinnamon
- ¼ cup white sugar
- 3 tbsp melted vegan butter
Pie Filling
- 1 full-fat coconut milk (you can also use vegan culinary cream 1¾ cups)
- ¾ cups white sugar
- 3 tbsp vegan butter
- ¼ cup cornstarch
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 325°F (160°C).
- Partially bake the pie crust for 10–12 minutes, then remove it from the oven and set aside to cool.
- Combine sugar and cornstarch in a medium saucepan, whisking them together.
- Stir in the coconut milk until the mixture is smooth.
- Add dollops of butter to the saucepan, allowing it to melt as the mixture heats.
- Cook the mixture over medium-high heat, whisking often, until it thickens, which should take 5–10 minutes.
- Remove the saucepan from heat and stir in the vanilla extract.
- Set the filling aside to cool slightly.
- Mix sugar and cinnamon in a small bowl for the topping.
- Pour the prepared filling into the pie crust, filling it three-quarters full.
- Drizzle melted butter over the top and sprinkle with cinnamon sugar.
- Bake the pie for 25 minutes until bubbling but still liquidy.
- Remove it from the oven and cool on a rack at room temperature.
- Transfer the cooled pie to the refrigerator and chill for about 3 hours or overnight until fully set.
Notes
- For the smoothest filling, whisk constantly to prevent lumps.
- The leftover filling makes a delicious pudding when chilled.
- Refrigerating overnight ensures the pie is fully set and enhances its flavor.
| Nutrition | Value |
| Calories | 497kcal |
| Carbohydrates | 48g |
| Fibre | 1g |
| Fat | 33g |
| Protein | 3g |
