This Old Fashioned Vegan Custard Pie offers a delightful twist on a classic dessert, presenting a rich and creamy filling without the need for eggs or dairy. Crafted by the talented Alissa Saenz, this recipe incorporates a surprising star ingredient—silken tofu, which lends a smooth texture to the custard. The combination of full-fat coconut milk, organic granulated sugar, cornstarch, vanilla extract, salt, and a touch of ground nutmeg results in a decadent and flavorful filling. For those seeking the traditional yellow hue reminiscent of custard, a pinch of turmeric is included as an optional addition. The pie is further elevated with a sprinkle of organic brown sugar on top, creating a subtly sweet and caramelized crust after baking.

The straightforward instructions make preparation a breeze, with a blend of ingredients in a food processor or blender ensuring a silky consistency. Once poured into a vegan pie crust and adorned with the finishing touch of brown sugar, the pie is baked to perfection at 400°F for 45 to 50 minutes. The result is a pie that strikes a balance between being partially set yet still slightly wobbly in the center—a hallmark of a classic custard pie. After cooling on a rack, the pie is refrigerated for at least an hour to achieve its final creamy texture.

Nutritionally conscious individuals will appreciate the breakdown of the dish, with each slice delivering approximately 389 calories. The inclusion of silken tofu contributes to a protein content of 6.1g per serving, while the coconut milk provides a rich source of plant-based fats. This Old Fashioned Vegan Custard Pie serves as a testament to the creativity of vegan baking, proving that indulgent and satisfying desserts can be enjoyed without compromising dietary preferences.

Old Fashioned Vegan Custard Pie

Prep Time

10 mins

Cook Time

45 mins

Total Time

2 hrs

This vegan custard pie is filled with a sweet vanilla filling that’s made from a surprise ingredient. So rich and creamy, you’d never guess this decadent dessert was made without eggs or dairy!

Course: Dessert

Cuisine: American

Servings: 8

Calories: 389 kcal

Author: Alissa Saenz


  • 1 (12.3 ounce or 349 gram) package silken tofu
  • 1 cup full-fat coconut milk
  • ⅔ cup organic granulated sugar
  • 4 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • Pinch turmeric (optional, for eggy color)
  • 2 tablespoons organic brown sugar
  • 1 vegan pie crust


  1. Preheat the oven to 400°F.
  2. Place the tofu, coconut milk, sugar, cornstarch, vanilla, salt, nutmeg, and turmeric (if using) into a blender or the bowl of a food processor fitted with an s-blade. Blend until smooth.
  3. Pour the tofu mixture into the pie crust, then sprinkle the top with brown sugar.
  4. Bake the pie for 45 to 50 minutes, until partially set but still wobbly in the center.
  5. Transfer the pie to a cooling rack to cool.
  6. When the pie has cooled, move it to the refrigerator and chill for at least 1 hour.

Nutrition Facts

Old Fashioned Vegan Custard Pie

Amount Per Serving (1 slice (⅛ pie))

Calories 389Calories from Fat 200

% Daily Value*

Fat 22.2g34%

Saturated Fat 18.4g92%

Sodium 312mg13%

Carbohydrates 43.3g14%

Fiber 1.4g6%

Sugar 20.6g23%

Protein 6.1g12%

Calcium 25mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.