Recipes
Old-Fashioned Sugar Cream Pie
PHOTOGRAPHY TANYA PILGRIM
Recipes
Old-Fashioned Sugar Cream Pie
Carby. Cheesy. Creamy. Crunchy. Those are a few of the craving-named chapters (there’s even one dubbed Meaty) in Craving Vegan by bestselling cookbook author Sam Turnbull.
For more recipes from Craving Vegan, check out the Buttermilk Fried Oyster Mushrooms, Firecracker Cauliflower, and Four Heads of Garlic Soup.
Ingredients
Serves 8
1 frozen and thawed store-bought vegan pie crust (gluten-free, if preferred)
Pie Filling
3⁄4 cup white sugar
1⁄4 cup cornstarch
1 can full-fat coconut milk or 13⁄4 cups vegan culinary cream
3 tbsp vegan butter
1 tbsp vanilla extract
Topping
1⁄4 cup white sugar
1 tsp cinnamon
3 tbsp melted vegan butter
Directions
Preheat oven to 325°F. Bake the pie crust for 10 to 12 minutes to partially bake it. Remove from the oven and set aside.
Pie Filling
In a medium saucepan, whisk together the white sugar and cornstarch. Add the coconut milk and stir to combine. Dollop the butter on top (the butter will melt into the mixture as it cooks). Set the saucepan over medium- high heat and cook, whisking often, until the mixture thickens, 5 to 10 minutes. Remove from the heat and whisk in the vanilla. Set aside.
Topping
In a small bowl, mix together the white sugar and cinnamon. Set aside.
Pour the prepared filling into the pie crust, filling it three-quarters full. Drizzle on the melted butter and evenly sprinkle with the cinnamon sugar. (If you have leftover filling, pour it into a container and pop in the fridge for a delicious pudding!)
Bake for 25 minutes. The pie will be bubbling and still very liquidy. Carefully remove from the oven and allow to cool on a rack at room temperature. Once cooled, move the pie to the fridge until set, about 3 hours, or overnight is best.
5 ways to create a failproof party playlist
Recommended
Comments