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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
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.