Vegan Coconut Custard Pie
Rich, creamy custard pie has always felt like it belongs on a holiday table, and this version delivers every bit of that silky, spoonable comfort without a drop of dairy or eggs. Two cans of full-fat coconut milk form the luscious base, thickened with cornstarch and agar-agar powder so the filling sets up beautifully firm and sliceable — no animal-derived gelatin needed. A pinch of ground turmeric gives the custard that classic golden hue you'd expect, while vanilla and nutmeg round out the flavor with warm, familiar depth. The flaky crust comes together with cold vegan butter worked into flour the old-fashioned way, so you still get those satisfying layers without any compromise. It makes 8 generous slices, which means it's just as at home at a dinner party as it is on a quiet weeknight when you want something genuinely impressive. Chilling it for at least two hours is the key step — patience here is what transforms that gentle wobble into a clean, picture-perfect slice. Once it's cold and set, this pie is the kind of dessert that makes people ask for the recipe before they've even finished their first bite.
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup vegan butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the custard
- 2 cans (13.5 oz each) full-fat coconut milk
- ¾ cup organic cane sugar
- ¼ cup cornstarch
- 1 ½ tsp agar-agar powder
- ¼ tsp salt
- 2 tsp vanilla extract
- ¼ tsp ground nutmeg
- ¼ tsp ground turmeric
Instructions
- 1
In a large mixing bowl, whisk together the flour and salt for the crust. Add the cold vegan butter cubes and use your fingertips to press them into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
- 2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over a 9-inch pie dish, gently press it into the bottom and sides, and trim any overhang to about 1 inch. Fold the edge under itself and crimp as desired. Prick the bottom all over with a fork, line with parchment paper, and fill with pie weights or dried beans.
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