Old-Fashioned Vegan Sugar Cream Pie

Ingredients

• 1 ½ cups all-purpose flour (for the pie crust)
• ½ cup vegan vegan butter (cold and cubed)
• 4-5 tbsp cold water (add gradually until the dough comes together)
• 2 cups coconut almond milk (full fat for creaminess)
• ½ cup maple syrup (or to taste)
• ¼ cup cornstarch (to thicken the filling)
• 1 tbsp vanilla extract (for flavor)
• ¼ tsp nutmeg (freshly grated if possible)
• ¼ tsp salt (to enhance flavors)
• ¼ tsp cinnamon (optional for extra warmth)

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large bowl, mix the flour and salt for the pie crust. Add the cold vegan vegan butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.

3. 3

   Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it.

4. 4

   Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

5. 5

   Once chilled, roll out the dough on a floured surface to fit your pie pan. Place it in the pan and trim any excess dough. Prick the bottom with a fork to prevent bubbling.

6. 6

   Bake the crust for about 15 minutes or until lightly golden. Remove from the oven and set aside to cool.

7. 7

   In a medium saucepan, combine the coconut almond milk, maple syrup, cornstarch, vanilla extract, nutmeg, salt, and cinnamon. Whisk together over medium heat.

8. 8

   Continue to stir until the mixture thickens, about 5-7 minutes. Once thickened, pour the filling into the baked pie crust.

9. 9

   Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to fully set.

10. 10

    Serve chilled, and enjoy each creamy, sweet bite with your loved ones!