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?
- 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.
Old Fashioned Vegan Custard Pie Recipe
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)
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
Instructions
- Preheat oven to 400°F (200°C).
- Blend filling: In a blender or food processor, combine silken tofu, coconut milk, sugar, cornstarch, vanilla, salt, nutmeg, and turmeric. Blend until completely smooth.
- Assemble: Pour the filling into a vegan pie crust and sprinkle brown sugar evenly on top.
- Bake: Place the pie in the oven and bake for 45-50 minutes, until the edges are set but the center is slightly wobbly.
- Cool: Transfer to a cooling rack and let it cool completely.
- Chill: Refrigerate for at least 1 hour before slicing.
- Serve & enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 389kcal |
| Carbohydrates | 44g |
| Calcium | 25mg |
| Fat | 6g |
| sugar | 20g |
| Sodium | 312mg |
Here Are Some Other Delicious Pie Options for You!
- Dark Chocolate Truffle Pie
- Silky Pumpkin Pie
- Mind-Blowing Brownie Pie
- Vegan Lemon Pie
- Vegan Chocolate Meringue Pie
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
