Vegan Sugar Cream Pie is a simple dessert. It provides a soft and silky filling with a warm vanilla taste. This pie utilizes straightforward ingredients to prepare this dessert, which we easily find in the home pantry. This vegan recipe provides the real taste but without using dairy & eggs. The filling provides the smooth custard-like textures that pair well with the crispy pie crust. This pie is good to have for holidays, quiet evenings, or potlucks. Vegan Sugar Cream Pie takes twenty-five minutes to prepare this dessert, and the rest is the chilling time. Serve this pie with hot coffee or tea, or along with coconut whipped cream for the indulgent feel.
STATS:
- Calories: 280 kcal
- Time for prep: Fifteen minutes
- Portion size: One slice
- Cooking time: Twenty-five minutes
- Cuisine: American
- Total time: 3 hours
- Course: Dessert
- Diet: Vegan
- Serving: 8 slices
EQUIPMENT:
- Pie dish
- Mixing bowl
- Medium saucepan
- Whisk
- Spatula
INGREDIENTS:
- 1 pre-baked vegan pie crust
- One cup of coconut cream
- 1 & ½ cups oat milk
- One cup white sugar
- ¼ cup cornstarch
- 3 tablespoons vegan butter
- 2 teaspoons vanilla extract
- ¼ teaspoon nutmeg
- Salt
INGREDIENT NOTES:
CRUST:
- Prepare this pie with store-bought crust or make it at home. Bake the crust properly, then add the filling. Crispy crust helps to balance the soft custard texture.
COCONUT CREAM:
- Coconut cream adds bulk and rich taste to the dessert. It helps to set the filling and provides a creamy texture. Use the full-fat coconut cream so the filling gets a thick consistency.
OAT MILK:
- Oat milk provides a smooth and balanced filling. It helps to make the thick texture. Use the almond milk instead if required, though it provides a light texture. Use the unsweetened variety to add the sugar as we like to.
CORNSTARCH:
- Cornstarch will help to provide the shape in the custard. Properly measure the cornstarch to provide the silky texture, or else the pie gets firm.
VEGAN BUTTER:
- Vegan butter provides the glossy texture and soft taste in the filling. It also provides an indulgent taste like real pie.
INSTRUCTIONS:
- Pre-bake the crust as directed on the package.
- Take a saucepan and mix the sugar, cornstarch, and salt with a whisk.
- Include the coconut cream and plant milk, and whisk it to prepare a smooth mixture.
- Heat the mixture on medium flame while stirring to prevent lumps.
- Now cook the mixture for 6-8 minutes to thicken it.
- Turn off the flame and mix the vanilla essence & butter.
- Add the hot filling on the baked crust & make the top smooth.
- Sprinkle some nutmeg over the top.
- Bring the pie to room temperature.
- Now chill the pie for two hours.
- Make slices and serve.
SERVING SUGGESTIONS:
- Serve cold pie with berries.
- Include coconut whipped cream along with this pie.
- Sprinkle some cinnamon over the pie.
- Pair this pie with tea or coffee.
TIPS:
- Whisk the pie filling constantly to avoid the formation.
- Wrap the plastic over the top before cooling the dessert to prevent the skin formation.
- Include one additional tbsp. Of cornstarch to form the firm pie.
- Add ½ teaspoon almond extract for the additional flavor.
STORAGE INFORMATION:
FRIDGE:
- Add the pie to the covered box and store it for four days.
FREEZER:
- Wrap the dessert and freeze it for two months.
FAQs:
Why doesn’t the filling get a thick consistency?
- It might not cook enough, or there is less cornstarch in it. Heat the filling by continuously whisking it till it gets a thick & pudding-like consistency.
Can I replace coconut cream to prepare the filling?
- Use the cashew cream instead to prepare the filling. It might provide a slightly soft texture.
Will we use the brown sugar?
- Yes, use them to provide the deep and caramel-like flavor.
Can we use a gluten-free crust to make this dessert?
- Bake the crust fully, then add the filling.
NUTRITIONAL INFORMATION:
Calories: 280 kcal
Net carbs: 32 g
Iron: 0.6 g
Total carbs: 38 g
Vitamin A: 30 g
Fiber: 1 g
Calcium: 48 g
Protein: 2 g
Sodium: 120 g
Potassium: 110 g
Serving size: 1 slice
Serving: 8
