Old Fashioned Vegan Custard Pie
This vegan custard pie is filled with a sweet vanilla filling that's made from a surprise ingredient. So rich and creamy, you'd never guess this decadent dessert was made without eggs or dairy!
Servings: 8
Calories: 389kcal
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 of choice, such as a half batch of my vegan pie crust recipe, or a full batch of my coconut oil pie crust recipe
Instructions
- Preheat the oven to 400°F.
- Place the tofu, coconut milk, sugar, cornstarch, vanilla, salt, nutmeg, and turmeric (if using) into a blender or the bowl of a food processor fitted with an s-blade. Blend until smooth.
- Pour the tofu mixture into the pie crust, then sprinkle the top with brown sugar.
- Bake the pie for 45 to 50 minutes, until partially set but still wobbly in the center.
- Transfer the pie to a cooling rack to cool.
- When the pie has cooled, move it to the refrigerator and chill for at least 1 hour.
- Slice and serve.
Nutrition
Serving: 1slice (⅛ pie) | Calories: 389kcal | Carbohydrates: 43.3g | Protein: 6.1g | Fat: 22.2g | Saturated Fat: 18.4g | Sodium: 312mg | Fiber: 1.4g | Sugar: 20.6g | Calcium: 25mg | Iron: 2mg