Vegan Sugar Cream Pie Recipe

On days when I’m craving something soothing and familiar, dessert is usually where my thoughts land first. Not something overly fancy, just a soft, creamy bake that feels warm.

This pie is one of those recipes I reach for when I want a dessert that tastes simple and comforting, almost like something someone would have baked decades ago and passed down quietly.

There’s something calming about whisking a warm custard on the stove, watching it thicken slowly, and pouring it into a waiting pie crust.

What I enjoy most is how little this pie asks of me. A handful of ingredients, a gentle cook on the stovetop, and a short time in the oven to set everything.

Behind the Recipe

This vegan version came from wanting a plant-based dessert that still carried the same nostalgic warmth as traditional sugar cream pie.

Coconut milk takes the place of heavy cream, giving the filling a smooth, velvety texture, while vegan butter adds richness.

The simple cinnamon sugar topping brings just enough sweetness on top, keeping the pie grounded in tradition but completely dairy free and accessible.

Why You’ll Love This Recipe

• The filling is velvety smooth, almost like a custard, but without a drop of dairy. You won’t believe how satisfying it is.
• I was shocked at how straightforward this recipe was, no tricky techniques or obscure ingredients. Perfect for beginners!
• That caramelized sugar topping is a total crowd-pleaser. It’s like serving crème brûlée in pie form.
• Whether it’s a holiday feast or a casual dinner, this pie feels right at home. Bonus: it’s allergy-friendly and plant-based, so everyone can enjoy it.
• With no heavy cream or butter, this recipe is naturally lower in saturated fat, making it a lighter choice without sacrificing flavor.

Recipe Origin or Trivia

Sugar cream pie, sometimes called Hoosier Pie, has roots in Midwestern American kitchens.

It was often made during times when eggs were scarce, relying instead on cream, sugar, and cornstarch.

Because of its simplicity and pantry-friendly ingredients, it became a staple among families looking for a comforting dessert without fuss.

This vegan version follows that same spirit, minimal ingredients, simple method, deeply comforting.

Chef’s Pro Tips for Perfect Results

1. Stir the filling continuously to prevent lumps.
2. Don’t rush the stovetop thickening — low and slow is best.
3. Use full-fat coconut milk for the creamiest texture.
4. Pre-chill your pie crust before filling to avoid sogginess.
5. Allow the pie to cool fully so the filling sets properly.

Kitchen Tools You’ll Need

1. Whisk
2. Oven mitts
3. Cooling rack
4. Medium saucepan
5. Baking dish
6. Mixing bowls

Ingredients For This Sweet Recipe

• 1 unbaked vegan pie crust,

Topping

• 1 tsp ground cinnamon
• ¼ cup white sugar
• 3 tbsp melted vegan butter

Pie Filling

• 1 full-fat coconut milk (you can also use vegan culinary cream 1¾ cups)
• ¾ cups white sugar
• 3 tbsp vegan butter
• ¼ cup cornstarch
• 1 tbsp vanilla extract

Ingredient Substitutions

• Coconut milk: Oat cream or cashew cream also work.
• Cornstarch: Arrowroot starch can be used (reduce by 1 tbsp).
• White sugar: Coconut sugar creates a deeper, caramel-like flavor.
• Vegan butter: Refined coconut oil works in the filling and topping.

Ingredient Spotlight

Full-Fat Coconut Milk:
This is what gives the pie its luxurious, custard-like body. Once heated with cornstarch, it thickens into a smooth, spoonable cream that sets perfectly when chilled.

Cornstarch:
Traditionally used in classic sugar cream pies, cornstarch thickens without adding flavor, keeping the filling clean and silky.

Instructions for Making This Recipe

Step 1: Preheat the oven to 325°F (160°C).

Step 2: Partially bake the pie crust for 10–12 minutes, then remove it from the oven and set aside to cool.

Step 3: Combine sugar and cornstarch in a medium saucepan, whisking them together.

Step 4: Stir in the coconut milk until the mixture is smooth.

Step 5: Add dollops of butter to the saucepan, allowing it to melt as the mixture heats.

Step 6: Cook the mixture over medium-high heat, whisking often, until it thickens, which should take 5–10 minutes.

Step 7: Remove the saucepan from heat and stir in the vanilla extract.

Step 8: Set the filling aside to cool slightly.

Step 9: Mix sugar and cinnamon in a small bowl for the topping.

Step 10: Pour the prepared filling into the pie crust, filling it three-quarters full.

Step 11: Drizzle melted butter over the top and sprinkle with cinnamon sugar.

Step 12: Bake the pie for 25 minutes until bubbling but still liquidy.

Step 13: Remove it from the oven and cool on a rack at room temperature.

Step 14: Transfer the cooled pie to the refrigerator and chill for about 3 hours or overnight until fully set.

Nutrition Facts (Approx. per slice, 8 slices)

Nutrition	Value
Calories	497kcal
Carbohydrates	48g
Fibre	1g
Fat	33g
Protein	3g

Texture & Flavor Secrets

• Low heat cooking prevents lumps and graininess.
• Vanilla enhances the classic “custard pie” flavor.
• Cinnamon and sugar form a thin, crackly top layer as the pie cools.
• Coconut milk creates a soft, melt-in-your-mouth consistency.

Cooking Tips & Tricks

• If your filling looks lumpy, whisk vigorously off the heat to smooth it.
• Add a pinch of salt to enhance sweetness.
• Lightly prick the crust with a fork before filling to prevent bubbling.
• For a thicker filling, add an extra 1 tbsp cornstarch.

What to Avoid

1. Don’t let the filling boil rapidly, it can break.
2. Avoid overbaking; the filling won’t firm up in the oven.
3. Don’t slice the pie while warm, it needs full chilling time.
4. Avoid low-fat coconut milk; it won’t set properly.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Bake Time: 12–15 minutes
• Chill Time: 4 hours
• Total Time: ~4 hours, 40 minutes

Make-Ahead and Storage Tips

• Best made 1 day ahead.
• Store covered in the fridge for up to 3 days.
• Do not freeze — filling texture will change.
• Add extra cinnamon sugar before serving for freshness.

What to Serve With It

• Vegan Whipped Cream
• Toasted Coconut
• Hot Coffee
• Chamomile Tea
• Lemon Sorbet
• Berry Compote

Creative Leftover Transformations

• Layer into parfaits with berries and granola.
• Turn into mini pie cups in jars.
• Use as a filling for vegan crepes.
• Spread on toast as a dessert topping.

Additional Tips

• Add nutmeg for a warm holiday flavor.
• Sprinkle raw sugar on top before baking for extra crunch.
• Use a deep-dish crust for a thicker pie.
• For more stability, add 1–2 tbsp extra cornstarch.

Make It a Showstopper

Dust the cooled pie lightly with cinnamon, slice neatly, and serve with berries or mint leaves. The glossy custard and cinnamon-sugar top create an elegant, old-fashioned look with almost no extra effort.

Variations to Try

1. Maple Sugar Cream Pie: Replace sugar with maple syrup.
2. Coconut Cream Sugar Pie: Add shredded coconut.
3. Caramel Sugar Cream Pie: Drizzle vegan caramel on top.
4. Spiced Pie: Add cinnamon, nutmeg, and cardamom to filling.
5. Mocha Cream Pie: Add 1 tsp espresso powder.

FAQs

1. Can I make this pie without coconut milk?
   Yes — use oat or cashew cream.
2. Why didn’t my filling set?
   It needed more cornstarch or more chilling time.
3. Can I make it gluten-free?
   Yes — use a gluten-free vegan crust.
4. Does the pie taste like coconut?
   Only slightly; vanilla and sugar balance it well.
5. Can I freeze the pie?
   Not recommended; custard texture will change.
6. Is white sugar vegan?
   Use organic sugar to ensure it’s vegan-friendly.
7. Can I reduce the sugar?
   Yes — decrease by ¼ cup without issues.
8. Can I use powdered sugar?
   No — it affects texture and thickening.
9. Why is my topping grainy?
   Cinnamon-sugar naturally stays sandy; this is normal.
10. How do I store leftovers?
    Refrigerate covered for up to 3 days.