Old-Fashioned Vegan Sugar Cream Pie

Old-Fashioned Vegan Sugar Cream Pie

from vegnews.com

This delectable pie has a sweet, creamy, cinnamon-swirled, custardy filling with a tender, flaky pie crust.

Ingredients

  • 1frozen and thawed store-bought vegan pie crust
  • for the pie filling
  • ¾cup
  • sugar
  • ¼ cupcornstarch
  • 1 canfull-fat coconut milk
  • 3tablespoons
  • vegan butter
  • 1 tablespoonvanilla extract
  • for the topping
  • ¼ cupsugar
  • 1 teaspoonground cinnamon
  • 3 tablespoonsmelted vegan butter

Directions

  1. 1

    Preheat oven to 325 degrees. Bake pie crust 10 to 12 minutes to partially bake. Remove from oven and set aside.

  2. 2

    For the pie filling, in a medium saucepan, whisk sugar and cornstarch. Add coconut milk and stir to combine. Dollop butter on top. Set saucepan over medium-high heat and cook, whisking often, until mixture thickens, 5 to 10 minutes. Remove from heat and whisk in vanilla. Set aside.

  3. 3

    For the topping, in a small bowl, mix sugar and cinnamon. Set aside.

  4. 4

    Pour prepared filling into pie crust, filling three-quarters full. Drizzle on melted butter and evenly sprinkle with cinnamon sugar. 

  5. 5

    Bake 25 minutes. The pie will be bubbling and still very liquidy. Carefully remove from oven and let cool on a rack at room temperature. Once cooled, move pie to refrigerator until set, about 3 hours, or overnight is best.

  6. 6

    Thank you to Random House (a division of Penguin Random House Canada) for allowing us to share this recipe by Sam Turnbull with VegNews readers.