Vegan Previous-Original Sugar Cream Pie

This old style pie is a basic for a motive—it’s hands-down scrumptious. As a substitute of dairy, this vegan rendition from the Craving Vegan cookbook depends on plant-based elements to create a creamy, dreamy heart that’s simply as decadent as the unique.

What you want:

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 cinnamon
3 tablespoons melted vegan butter

What you do:

1. Preheat oven to 325 levels. Bake pie crust for 10 to 12 minutes to partially bake. Take away from oven and put aside.
2. For the pie filling, in a medium saucepan, whisk sugar and cornstarch. Add coconut milk and stir to mix. Dollop butter on prime. Set saucepan over medium-high warmth and prepare dinner, whisking typically, till combination thickens, 5 to 10 minutes. Take away from warmth and whisk in vanilla. Put aside.
3. For the topping, in a small bowl, combine sugar and cinnamon. Put aside.
4. Pour ready filling into pie crust, filling three-quarters full. Drizzle on melted butter and evenly sprinkle with cinnamon sugar. 
5. Bake for 25 minutes. The pie can be effervescent and nonetheless very liquidy. Rigorously take away from oven and let cool on a rack at room temperature. As soon as cooled, transfer pie to fridge till set, about 3 hours, or in a single day is finest.

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