Old-Fashioned Vegan Custard Pie With a Smooth Creamy Center

I baked this Vegan Custard Pie for my neighbor’s book club last week. The custard baked smooth with a soft center, and my grandma said it tasted like hers.

Made with basic ingredients like almond milk, cornstarch, and a hint of nutmeg, this Vegan Custard Pie Recipe is straightforward and satisfying. It’s perfect for serving at family dinners or holiday celebrations.

Classic Vegan Custard Pie Recipe

This vegan custard pie features a velvety filling that sets beautifully in a flaky crust. The recipe takes approximately 1 hour from start to finish and serves 8 people, making it an excellent choice for dessert lovers.

Ingredients

• 1 pre-made pie crust (store-bought or homemade)
• 2 cups almond milk or any plant-based milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Optional: Fresh fruits or whipped coconut cream for topping

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Filling: In a medium saucepan, whisk together the almond milk, sugar, cornstarch, vanilla extract, nutmeg, and salt until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble (about 5-7 minutes).
3. Fill Crust: Pour the thickened custard into the pre-made pie crust, smoothing the top with a spatula.
4. Bake: Bake in the preheated oven for 25-30 minutes, or until the filling is set and slightly puffed.
5. Cool and Chill: Allow the pie to cool at room temperature, then refrigerate for at least 2 hours to help it firm up.
6. Serve: Slice and serve chilled, optionally topped with fresh fruits or whipped coconut cream.

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes (includes chilling time)

Nutrition Information

• Servings: 8 slices
• Calories: 180kcal
• Fat: 6g
• Protein: 2g
• Carbohydrates: 28g

I store the pie at room temperature for up to two days, or in the fridge for up to four days. The stay smooth, and I let slices come to room temperature before serving.