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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.
  • 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.