Vegan Sugar Cream Pie Recipe
This vegan sugar cream pie is a silky, indulgent treat with a creamy coconut milk filling, a buttery crust, and a touch of cinnamon-sugar topping. Perfectly sweet and delightfully smooth, it’s a dessert that’s as elegant as it is comforting.
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.