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this image shows A beautifully baked old-fashioned vegan custard pie served in a round dish, featuring golden crispy edges, a smooth creamy center, and garnished with a light sprinkle of brown sugar for an elegant finish.

Old Fashioned Vegan Custard Pie Recipe

This Old-Fashioned Vegan Custard Pie is a creamy, nostalgic dessert made with tofu and coconut milk for a rich texture, sweetened just right, and baked in a flaky crust. A dash of nutmeg and vanilla adds warmth, making it a perfect treat for any occasion.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 389 kcal

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.
    An image showing an oven being preheated to the required temperature, the first step in preparing the old-fashioned vegan custard pie recipe.
  • Blend tofu, coconut milk, sugar, cornstarch, vanilla, salt, nutmeg, and optional turmeric in a blender or food processor until smooth.
    this image shows A close-up view of a blender containing a smooth and creamy vegan custard mixture, being prepared for pouring into the pie crust.
  • Pour the mixture into the pie crust and sprinkle with brown sugar.
    This image shows a creamy custard mixture being poured into a perfectly shaped pie crust, ready to be baked into a delicious vegan custard pie.
  • Bake for 45–50 minutes until the center is partially set but still wobbly.
    this image shows a glimpse of the pie baking inside a hot oven, with the edges of the crust turning golden brown as the custard filling sets beautifully.
  • Let the pie cool on a rack, then refrigerate for at least one hour before serving.
    An image of the freshly baked vegan custard pie placed on a cooling rack, later to be refrigerated for a firm and creamy texture.

Notes

  • Use firm tofu for the creamiest texture.
  • A sprinkle of cinnamon on top complements the nutmeg beautifully.