Description
This vegan Sugar Cream Pie features a flaky 9-inch pie crust filled with a creamy, sweet custard made from plant milk and coconut cream. Its delicate vanilla flavor is enhanced by a cinnamon-sugar topping that is caramelized under the broiler, creating a crackly, delightful finish. Perfect for a dairy-free dessert that feels both nostalgic and indulgent.
Ingredients
Crust
- 1 fully prepared 9-inch pie crust
Filling
- 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)
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.
- Bake the crust: 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.
- Cook the filling: 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.
- Add vanilla: Remove from the heat and whisk in the vanilla extract. Let the filling cool for about 10 minutes.
- Assemble the pie: Pour the warm filling into the fully baked crust and smooth the top.
- Add topping: 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 the assembled pie: Bake at 375°F (190°C) for 18-22 minutes, until the edges are slightly puffed and the center is just barely wobbly.
- Broil for caramelization: Switch the oven to broil for about 1 minute, just until the sugar looks lightly caramelized and crackly on top. Watch very closely to prevent burning.
- Cool and set: Let the pie cool at room temperature for 1 hour, then refrigerate for at least 4 hours, or until fully set.
Notes
- Using full-fat canned coconut cream ensures a rich, creamy filling.
- Chilling the crust before baking helps prevent shrinkage.
- Whisk constantly while cooking the filling to avoid lumps and scorching.
- Watch carefully during broiling to prevent the sugar topping from burning.
- Refrigerate the pie thoroughly for best slicing and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
