Just 7 ingredients to make this Vegan Sugar Cream Pie recipe! This easy-to-make, delectable pie has a sweet, creamy, cinnamon-swirled, custardy filling with a tender, flaky pie crust. This old-fashioned sugar cream pie is a classic for a reason—it’s hands-down delicious!
➡️ Get this recipe and more in my new cookbook Craving Vegan.
Craving Vegan is officially published!! Woot woot! After teasing you with my Buttermilk Fried Oyster Mushrooms, Saucy Spaghetti Bake, and Four Heads of Garlic Soup, I knew I couldn't leave you hanging without something for your sweet tooth.. so introducing my Old Fashioned Vegan Sugar Cream Pie recipe. This is the last sneak peek recipe I'm sharing from my book, so make sure to order your copy today so you can grab all of these delicious recipes!
Is there anything better to satisfy a sugar craving than a vegan sugar cream pie? It's super easy, with just 7 simple ingredients that come together effortlessly. A creamy, dreamy filling that's just as luscious as the classic version. Think of it as a delightful blend of sweet caramel and velvety custard, all hugged by a flaky, homemade pie crust, sprinkled with cinnamon. What's even more convenient is that you can prepare this pie in advance, letting it chill in the fridge overnight. Whether you're gearing up for Thanksgiving, birthdays, or any special occasion, this dessert is your ideal make-ahead treat!
Thanks to your incredible support for 'Craving Vegan' (and due to popular demand), I've decided to extend the availability of these fantastic bonuses for a few more days! Order your copy of Craving Vegan now and get $167 worth of bonuses as a free gift! Already grabbed a copy? A review on Amazon would mean the world to me! (You wouldn't believe how much these star reviews can make or break a book launch). ⭐⭐⭐⭐⭐
How to Make Vegan Sugar Cream Pie:
Preheat your oven to 325°F (160°C).
Bake the pie crust for 10–12 minutes to partially bake it. Remove from the oven and set aside.
Make the pie filling: in a medium saucepan, whisk together the white sugar and cornstarch. Add the coconut milk and stir to combine. Dollop the butter on top (the butter will melt into the mixture as it cooks). set the saucepan over medium-high heat and cook, whisking often, until the mixture thickens, 5–10 minutes. remove from the heat and whisk in the vanilla. set aside.
Make the topping: in a small bowl, mix together the white sugar and cinnamon. set aside.
Pour the prepared filling into the pie crust, filling it three-quarters full. drizzle on the melted butter and evenly sprinkle with the cinnamon sugar. (If you have leftover filling, pour it into a container and pop in the fridge for a delicious pudding!)
Bake for 25 minutes. The pie will be bubbling and still very liquidy. Carefully remove from the oven and allow to cool on a rack at room temperature. Once cooled, move the pie to the fridge until set, about 3 hours, or overnight is best.
This vegan sugar cream pie is...
- creamy, custardy, and oh so delicious!
- easy to make with just 7 ingredients
- perfect for making ahead of time
More sneak peek recipes from Craving Vegan:
Get all of these recipes in Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way. Order your copy today and get $167 worth of free goodies! Learn more here.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Old-Fashioned Sugar Cream Pie
Ingredients
- 1 unbaked vegan pie crust, store-bought or homemade (page 79 in Craving Vegan) (gluten-free if preferred)
For the Pie Filling:
- ¾ cup white sugar
- ¼ cup cornstarch
- 1 can (13½ fl oz/ 400 mL) full-fat coconut milk OR 1¾ cups vegan culinary cream
- 3 tablespoon vegan butter
- 1 tablespoon vanilla extract
For the Topping:
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted vegan butter
Instructions
- Preheat your oven to 325°F (160°C).
- Bake the pie crust for 10–12 minutes to partially bake it. Remove from the oven and set aside.
- Make the pie filling: in a medium saucepan, whisk together the white sugar and cornstarch. Add the coconut milk and stir to combine. Dollop the butter on top (the butter will melt into the mixture as it cooks). set the saucepan over medium-high heat and cook, whisking often, until the mixture thickens, 5–10 minutes. remove from the heat and whisk in the vanilla. set aside.
- Make the topping: in a small bowl, mix together the white sugar and cinnamon. set aside.
- Pour the prepared filling into the pie crust, filling it three-quarters full. drizzle on the melted butter and evenly sprinkle with the cinnamon sugar. (If you have leftover filling, pour it into a container and pop in the fridge for a delicious pudding!)
- Bake for 25 minutes. The pie will be bubbling and still very liquidy. Carefully remove from the oven and allow to cool on a rack at room temperature. Once cooled, move the pie to the fridge until set, about 3 hours, or overnight is best.
Notes
Nutrition
More delicious vegan dessert recipes:
Ann M says
I don’t think I’ve ever had the non-vegan version of this pie, so I can’t speak on how this compares to that. I will say that it was easy enough to make, but I think I would use this recipe as a pudding recipe instead. I felt that the custard had more flavor before it was baked.
Sue says
I haven't found culinary cream. Do you have a replacement suggestion?
elle says
there’s an alternative offered in the recipe/ ingredient list: “1 can (13½ fl oz/ 400 mL) full-fat coconut milk OR 1¾ cups vegan culinary cream”