Sam Turnbull
Vegan Old-Fashioned Sugar Cream Pie
This delectable pie has a sweet, creamy, cinnamon-swirled, custardy filling with a tender, flaky pie crust.
August 18, 2024
This old-fashioned pie is a classic for a reason—it’s hands-down delicious. Instead of dairy, this vegan rendition from the Craving Vegan cookbook relies on plant-based ingredients to create a creamy, dreamy center that’s just as decadent as the original.
What you need:
1 frozen and thawed store-bought vegan pie crust
For the pie filling:
¾ cup sugar
¼ cup cornstarch
1 can full-fat coconut milk
3 tablespoons vegan butter
1 tablespoon vanilla extract
For the topping:
¼ cup sugar
1 teaspoon ground cinnamon
3 tablespoons melted vegan butter
What you do:
- Preheat oven to 325 degrees. Bake pie crust 10 to 12 minutes to partially bake. Remove from oven and set aside.
- 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.
- For the topping, in a small bowl, mix sugar and cinnamon. Set aside.
- Pour prepared filling into pie crust, filling three-quarters full. Drizzle on melted butter and evenly sprinkle with cinnamon sugar.
- 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.
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.
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