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The Silkiest Vegan Custard Pie That’ll Make You Question Everything You Know About Eggs!

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Close-up shot of a slice of coconut custard pie on a plate, with a creamy, golden custard texture. The slice sits on the white marble cooktop with a fork ready to take a bite.

American, Desserts

Nothing says comfort like a classic custard pie, and this vegan version takes all the rich, creamy goodness of the original and makes it plant-based without sacrificing any flavor.

With a smooth filling that’s just the right balance of sweetness, spice, and warmth, this Old-Fashioned Vegan Custard Pie is perfect for any occasion, whether it’s a cozy family gathering or a holiday dessert.

The beauty of this pie lies in its simplicity. A velvety silken tofu filling is blended with coconut milk, vanilla extract, and a touch of ground nutmeg to create a creamy, dream-like texture. A sprinkle of organic brown sugar on top creates a beautifully caramelized finish, bringing everything together.

What makes this pie special is how it’s both comforting and light, making it perfect for those who are looking for a guilt-free indulgence.

Whether you’re dairy-free or simply want to try something new, this custard pie offers a nostalgic flavor that’s just as satisfying as the original. Pair it with a cup of warm chai for an extra cozy vibe!

Why You Will Be Hooked?

Close-up shot of a slice of coconut custard pie on a plate, with a creamy, golden custard texture. The slice sits on the white marble cooktop with a fork ready to take a bite.

  • Easy to make, yet impressive. The recipe is simple, but the pie tastes like a gourmet treat.
  • Perfect balance of flavors. Coconut milk and vanilla bring richness, while nutmeg adds that warming kick.
  • Totally guilt-free. A plant-based twist on a beloved classic that’s still indulgent and creamy.
  • The texture is spot-on. Silken tofu creates a smooth, velvety custard that’s perfect every time.
  • A pie everyone can enjoy. Vegan, dairy-free, and so delicious, no one will miss the eggs or dairy.
Close-up shot of a slice of coconut custard pie on a plate, with a creamy, golden custard texture. The slice sits on the white marble cooktop with a fork ready to take a bite.

Old Fashioned Vegan Custard Pie Recipe

This vegan custard pie is silky, rich, and perfectly spiced with vanilla and nutmeg. The coconut milk and tofu create a creamy texture, while a sprinkle of brown sugar adds a hint of caramelized sweetness.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 1 hour 5 minutes
Total Time 2 hours
Servings: 8
Course: Dessert
Cuisine: American
Calories: 389
Ingredients Equipment Method

Ingredients
  

  • 1 12.3 ounce or 349 gram package silken tofu
  • 1 cup full-fat coconut milk
  • ⅔ cup organic granulated sugar
  • 4 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • Pinch turmeric optional, for eggy color
  • 2 tablespoons organic brown sugar
  • 1 vegan pie crust

Equipment

  • Blender or food processor (to mix filling)
  • Mixing bowl (if using a food processor)
  • Measuring cups & spoons
  • 9-inch pie pan
  • Cooling rack (for proper setting)
  • Oven (for baking)

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Blend filling: In a blender or food processor, combine silken tofu, coconut milk, sugar, cornstarch, vanilla, salt, nutmeg, and turmeric. Blend until completely smooth.
    Close-up shot of a blender on the white marble cooktop with silken tofu, full-fat coconut milk, granulated sugar, cornstarch, vanilla extract, salt, nutmeg, and turmeric being blended into a smooth custard. The mixture swirls as it blends
  3. Assemble: Pour the filling into a vegan pie crust and sprinkle brown sugar evenly on top.
    Close-up shot of a prepared vegan pie crust on the white marble cooktop, with the smooth, creamy coconut custard filling being poured in. A sprinkle of organic brown sugar is evenly dusted over the top of the pie
  4. Bake: Place the pie in the oven and bake for 45-50 minutes, until the edges are set but the center is slightly wobbly.
    Close-up shot of the pie in a preheated oven, with the edges of the custard set and the center slightly wobbling, visible through the oven's window. The pie sits on the oven rack, surrounded by heat
  5. Cool: Transfer to a cooling rack and let it cool completely.
    Close-up shot of the freshly baked coconut custard pie cooling on a wire rack placed on the white marble cooktop. The pie is cooling completely with a slight sheen on its surface.
  6. Chill: Refrigerate for at least 1 hour before slicing.
  7. Serve & enjoy!
    Close-up shot of a slice of coconut custard pie on a plate, with a creamy, golden custard texture. The slice sits on the white marble cooktop with a fork ready to take a bite.

Nutrition Info:

NutritionValue
Calories389kcal
Carbohydrates44g
Calcium25mg
Fat6g
sugar20g
Sodium312mg

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