Vegan Classic Cream Pie
Indulge in the velvety decadence of this Vegan Classic Cream Pie, a plant-based spin on the timeless dessert. Featuring a crisp and buttery crust made from vegan cookies and coconut oil, it perfectly cradles a luscious, silky filling crafted from soaked raw cashews, full-fat coconut milk, and a hint of maple syrup sweetness. The addition of lemon juice and vanilla extract balances the flavors with subtle tang and aromatic warmth. Thickened to perfection with cornstarch, this dreamy cream pie is baked to create a sturdy crust, then chilled until perfectly set. Ideal for gatherings or as an everyday treat, this dairy-free dessert is a showstopper that's just as satisfying as the original. Serve it chilled, garnished with coconut whipped cream or fresh fruit, for an irresistibly creamy and unforgettable finish.
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Recipe Information
Ingredients
- 200 grams Vegan cookies (such as graham or digestive)
- 75 grams Coconut oil, melted
- 200 grams Raw cashews, soaked for at least 4 hours
- 400 milliliters Coconut milk, full-fat
- 80 milliliters Maple syrup
- 2 teaspoons Vanilla extract
- 2 tablespoons Lemon juice
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, blend the vegan cookies into fine crumbs.
Add the melted coconut oil to the crumbs and pulse until combined and the mixture resembles wet sand.
Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8 minutes. Remove and let it cool completely.
Drain the soaked cashews and place them in the blender along with the coconut milk, maple syrup, vanilla extract, lemon juice, and a pinch of salt.
Blend until completely smooth and creamy.
In a small bowl, mix cornstarch and water until smooth.
Pour the cornstarch mixture into the blender and blend again until well combined.
Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens and starts to bubble.
Remove the saucepan from the heat and pour the filling into the prepared crust. Smooth the top with a spatula.
Let the pie cool to room temperature, then refrigerate for at least 4 hours, or until the filling is set.
Serve chilled, optionally garnished with coconut whipped cream or fresh fruits.
Nutrition Facts
Calories |
3810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.9 g | 361% | |
| Saturated Fat | 162.9 g | 814% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 296.3 g | 108% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 144.2 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 2607 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
