Vegan Sugar Cream Pie
Rich, silky and topped with crackly cinnamon sugar, this sugar cream pie is easily made vegan with just a handful of pantry ingredients!
Ingredients
- 1 fully prepared 9-inch pie crust chilled and ready to bake (I use my vegan pie crust)
- 1 cup granulated sugar 200g
- 1/3 cup cornstarch 45g
- 1/4 teaspoon fine sea salt 1.5g
- 1 1/3 cups unsweetened plant milk soy or oat preferred, 320mL
- 1 cup full-fat canned coconut cream about 220mL
- 2 teaspoons vanilla extract 10mL
For the topping:
- 2 tablespoons vegan butter melted - 28g
- 2 tablespoons granulated sugar 25g
- 1/2 teaspoon ground cinnamon 1g
Instructions
Prepare the crust:
- Preheat the oven to 375°F (190°C). Roll out your prepared pie dough and fit it into a 9-inch pie dish. Crimp the edges as desired. Chill for 15 minutes if the dough feels soft.
- Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove the parchment and weights, then bake for 15 minutes more, or until the crust is lightly golden and fully baked. Let cool completely.
Make the filling:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the plant milk until smooth. Add the coconut cream and whisk again until fully combined.
- Place the saucepan over medium heat and cook, whisking constantly, for 6-8 minutes, until the filling thickens to a pudding-like consistency and begins to bubble gently.
- Remove from the heat and whisk in the vanilla extract. Let the filling cool for about 10 minutes.
Assemble and bake:
- Pour the warm filling into the fully baked crust and smooth the top.
- Drizzle the melted vegan butter evenly over the surface. In a small bowl, mix the sugar and cinnamon, then sprinkle it evenly over the top.
- Bake at 375°F (190°C) for 18-22 minutes, until the edges are slightly puffed and the center is just barely wobbly.
- Switch the oven to broil for about 1 minute, just until the sugar looks lightly caramelized and crackly on top. Watch very closely so it does not burn.
- Let the pie cool at room temperature for 1 hour, then refrigerate for at least 4 hours, or until fully set.
Notes
Store sugar cream pie covered in the fridge for up to 4 days. I don’t recommend freezing this recipe, as the texture of the custard is likely to change.
Nutrition
Calories: 366kcal | Carbohydrates: 47g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 204mg | Potassium: 177mg | Fiber: 1g | Sugar: 29g | Vitamin A: 289IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg