An old-fashioned vegan custard pie is a delightful and creamy dessert that offers a plant-based twist on the classic custard pie, which traditionally relies on eggs and dairy for its rich, velvety filling. This vegan version maintains all the comforting flavors of the original, but without any animal products. The key to achieving the smooth, custard-like texture is the use of silken tofu, which blends effortlessly to create a creamy base. Combined with a mixture of plant-based milk, sugar, and cornstarch, the filling is rich and firm, just like the traditional egg-based custard.
The flavor profile of a vegan custard pie is reminiscent of the comforting spices used in the original recipe. A blend of nutmeg, cinnamon, and a touch of turmeric adds warmth and depth to the custard, while the vanilla extract brings a hint of sweetness. The turmeric also serves a dual purpose, providing a golden hue that mimics the appearance of a traditional egg custard. The result is a pie that is not only visually appealing but also rich in flavor.
This vegan custard pie is a perfect dessert for anyone looking to enjoy a classic favorite without the use of dairy or eggs. Whether you’re following a vegan lifestyle or simply want to try something different, this pie offers a satisfying and delicious alternative. It’s ideal for family gatherings, holiday dinners, or just a cozy treat on a chilly day. The texture is light yet satisfying, with the smooth custard complemented by the crisp, flaky pie crust. Topped with a dollop of coconut whipped cream or a sprinkle of cinnamon, it’s a dessert that will please vegans and non-vegans alike.
Old-Fashioned Vegan Custard Pie Recipe
Ingredients:
- 1 pre-made vegan pie crust (or homemade)
- 1 1/2 cups silken tofu
- 1 cup unsweetened plant-based milk (almond, oat, or coconut)
- 3/4 cup sugar (or maple syrup)
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/2 tsp ground turmeric (for color, optional)
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C).
- Prepare the filling: In a blender or food processor, combine the silken tofu, plant-based milk, sugar, cornstarch, vanilla extract, turmeric, nutmeg, cinnamon, and salt. Blend until smooth and creamy.
- Fill the crust: Pour the custard mixture into the prepared vegan pie crust.
- Bake: Place the pie in the oven and bake for 45-50 minutes, or until the filling is set and lightly golden on top. You can test the set by gently shaking the pie—if it jiggles slightly but doesn’t slosh, it’s done.
- Cool: Let the pie cool completely before serving, as it will firm up as it cools. For best results, refrigerate it for at least 2 hours or overnight.
- Serve: Once chilled, slice and serve. You can top it with a dollop of coconut whipped cream or a sprinkle of cinnamon for added flavor.
Enjoy your vegan custard pie!
