Old-Fashioned Vegan Sugar Cream Pie
This pie brings back the nostalgia of family gatherings, and I love how the creamy filling mimics that classic comfort food without any animal products.
Growing up, sugar coconut cream pie was a staple at every holiday gathering in my family.
The sweet, creamy filling paired with a flaky crust always felt like a warm hug.
I’ve reimagined this classic recipe to be completely plant-based, and every bite takes me back to those joyful moments.
Plus, I find it so satisfying to create a dish that honors tradition while respecting our planet.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using full-fat coconut almond milk for that rich creaminess that really makes this pie special. If you prefer a lighter texture, you can use a mix of almond almond milk and coconut almond milk. And don’t skip the nutmeg – it adds a warm, nostalgic flavor that makes this pie feel homey.
Tips & Notes
- •I keep my pie stored in the fridge covered with a clean kitchen towel to help it breathe and stay fresh.
- •If you want a little extra flair, top it with some coconut whipped coconut cream before serving!
Recipe Variations
- •Sometimes I mix in a bit of lemon zest for a refreshing twist. It brightens up the flavors beautifully!
- •If I'm feeling adventurous, I’ll add a layer of dark chocolate ganache before pouring in the filling for a chocolate sugar coconut cream pie.
Storage & Freezing
Store any leftovers in the fridge, covered, for up to 4 days. Just give it a little stir before serving if the filling separates slightly.
Frequently Asked Questions
Can I use a store-bought pie crust?
Absolutely! Just make sure it's vegan. It saves time, and I completely understand when life gets busy.
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This pie brings back the nostalgia of family gatherings, and I love how the creamy filling mimics that classic comfort food without any animal products.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large bowl, mix the flour and salt for the pie crust. Add the cold vegan vegan butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- 3
Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it.
- 4
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 5
Once chilled, roll out the dough on a floured surface to fit your pie pan. Place it in the pan and trim any excess dough. Prick the bottom with a fork to prevent bubbling.
- 6
Bake the crust for about 15 minutes or until lightly golden. Remove from the oven and set aside to cool.
- 7
In a medium saucepan, combine the coconut almond milk, maple syrup, cornstarch, vanilla extract, nutmeg, salt, and cinnamon. Whisk together over medium heat.
- 8
Continue to stir until the mixture thickens, about 5-7 minutes. Once thickened, pour the filling into the baked pie crust.
- 9
Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to fully set.
- 10
Serve chilled, and enjoy each creamy, sweet bite with your loved ones!
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