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Espresso Custard Pie

Espresso Custard Pie
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Indulge in our creamy Espresso Custard Pie, a decadent yet simple dessert that’s perfect for any occasion. This vegan-friendly treat combines the rich flavors of freshly brewed espresso with a luscious coconut custard filling, all nestled in a delightful graham cracker crust. Ideal for meal prep, this pie can be made ahead of time and chilled until you’re ready to serve. Whether you’re hosting a dinner party or treating yourself after a long day, this dessert will impress everyone at the table. Satisfy your sweet cravings with this easy-to-make, plant-based delight that’s sure to become a favorite in your recipe collection!

Ingredients

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  • 1½ cups vegan graham cracker crumbs
  • ¼ cup melted vegan butter or coconut oil
  • 1 tbsp maple syrup
  • 1 cup full-fat coconut milk
  • ½ cup almond milk
  • ½ cup brewed espresso
  • ¼ cup cornstarch
  • ⅓ cup brown sugar
  • 1 tbsp maple syrup
  • 1½ tsp vanilla extract
  • ½ tsp cinnamon (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, melted vegan butter (or coconut oil), and maple syrup in a bowl. Press into a pie dish to form the crust.
  2. Bake the crust for 10 minutes until lightly golden, then allow it to cool.
  3. In a saucepan over medium heat, whisk together brewed espresso, full-fat coconut milk, almond milk, brown sugar, cornstarch, maple syrup, vanilla extract, cinnamon (optional), and salt. Stir continuously until thickened (about 8–10 minutes).
  4. Pour the custard mixture into the cooled crust and spread evenly.
  5. Refrigerate for at least 2 hours until set before serving.

Nutrition

Find it online: https://kitchensecretstips.com/espresso-custard-pie/