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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.

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 1 hour 5 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8
Calories 389 kcal

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.
    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
  • 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
  • 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
  • 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.
  • Chill: Refrigerate for at least 1 hour before slicing.
  • 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.