Vegan Classic Cream Pie

Indulge in the silky smooth decadence of this Vegan Classic Cream Pie, a plant-based twist on a timeless favorite that’s perfect for any occasion. This dairy-free dessert features a crisp and buttery cookie crust made from crushed vegan cookies and melted coconut oil, paired with a luxuriously creamy filling crafted from soaked cashews, full-fat coconut milk, and a touch of maple syrup for natural sweetness. A hint of vanilla and a splash of lemon juice elevate the flavor profile, while cornstarch ensures the perfect custard-like consistency. Easy to assemble and ready to impress, this pie is as visually stunning as it is delicious—serve chilled, topped with coconut whipped cream or fresh fruit for a vegan dessert that’s truly unforgettable. Ideal for dinner parties, holiday feasts, or a simple weeknight treat, this no-compromise recipe proves that classic comfort can still be cruelty-free!

Nutriscore Rating: 54/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 8

Ingredients

• 200 grams Vegan cookies (such as graham or digestive)
• 75 grams Coconut oil, melted
• 200 grams Raw cashews, soaked for at least 4 hours
• 400 milliliters Coconut milk, full-fat
• 80 milliliters Maple syrup
• 2 teaspoons Vanilla extract
• 2 tablespoons Lemon juice
• 2 tablespoons Cornstarch
• 3 tablespoons Water
• 1 pinch Pinch of salt

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a food processor, blend the vegan cookies into fine crumbs.

Step 3

Add the melted coconut oil to the crumbs and pulse until combined and the mixture resembles wet sand.

Step 4

Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.

Step 5

Bake the crust in the preheated oven for 8 minutes. Remove and let it cool completely.

Step 6

Drain the soaked cashews and place them in the blender along with the coconut milk, maple syrup, vanilla extract, lemon juice, and a pinch of salt.

Step 7

Blend until completely smooth and creamy.

Step 8

In a small bowl, mix cornstarch and water until smooth.

Step 9

Pour the cornstarch mixture into the blender and blend again until well combined.

Step 10

Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it thickens and starts to bubble.

Step 11

Remove the saucepan from the heat and pour the filling into the prepared crust. Smooth the top with a spatula.

Step 12

Let the pie cool to room temperature, then refrigerate for at least 4 hours, or until the filling is set.

Step 13

Serve chilled, optionally garnished with coconut whipped cream or fresh fruits.

Nutrition Facts

Serving size	(1056.7g)

Amount per serving	% Daily Value*
Calories	3850.7

Total Fat 284.1g	0%
Saturated Fat 167.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 898.7mg	0%
Total Carbohydrate 310.2g	0%
Dietary Fiber 22.1g	0%
Total Sugars 152.2g
Protein 57.3g	0%

Vitamin D 0IU	0%
Calcium 208.5mg	0%
Iron 31.0mg	0%
Potassium 2643.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.5%

Protein: 5.7%

Carbs: 30.8%