There’s something about a silky, old-fashioned custard pie that feels like home. This vegan version keeps all the creamy nostalgia without eggs or dairy, using silken tofu and coconut milk for a smooth, luscious texture.
A touch of vanilla and nutmeg gives it warmth, while brown sugar on top adds a subtle caramelized finish. Served chilled, it’s pure comfort in every bite.
Back in my restaurant days, custard pies were a staple—rich, eggy, and perfectly baked. Recreating that classic without dairy took trial and error, but this version delivers the same creamy goodness with a plant-based twist.
The coconut milk adds richness, and a pinch of turmeric gives it that signature golden hue.
If you’ve never made a vegan custard pie, don’t be intimidated—it’s as simple as blend, pour, and bake. Whether for a holiday or just because, this pie proves that old-fashioned flavors don’t need dairy to shine!
Flavor Bomb Alert!
- That creamy, nostalgic taste – This pie takes me right back to childhood, but with a plant-based twist.
- The texture is unreal – Silky, smooth, and just firm enough to slice beautifully.
- A crust that makes a difference – I love using a homemade vegan crust, but a store-bought one works in a pinch!
- It’s shockingly simple – No fancy ingredients, just pantry staples that create magic together.
- A dessert that feels indulgent, but isn’t heavy – No dairy means no post-dessert slump!
Old Fashioned Vegan Custard Pie Recipe
Equipment
- Oven
- Blender
- 9-inch pie pan
- Mixing Spoon
- Cooling Rack
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
- 2 tablespoons organic brown sugar
- 1 vegan pie crust
Instructions
- Preheat the oven to 400°F.
- Blend tofu, coconut milk, sugar, cornstarch, vanilla, salt, nutmeg, and turmeric (if using) until smooth.
- Pour the mixture into the pie crust and sprinkle with brown sugar.
- Bake for 45-50 minutes until partially set but still wobbly in the center.
- Transfer to the refrigerator and chill for at least 1 hour.
- Slice and serve chilled.
