Diesen Beitrag gibt es auch auf:
Deutsch
This vegan custard pie is a delicious pie made of shortcrust pastry filled with custard cream and topped with almonds or pine nuts. It's an Italian recipe that's traditionally called torta della nonna (grand mother's pie).
This one is certainly one of the most loved and known Italian recipes and it is easy to understand why: if made with love, great ingredients and a little patience this grandmother's pie is an authentic culinary experience.
Before you get into the kitchen to prepare this custard pie, you should read the blogpost carefully. The recipe is actually quite simple, but there are some details to keep in mind.
Ingredients
To make this delicious vegan custard pie you'll need the following ingredients:
- full-fat coconut milk
- plant-based milk (soy, almond or oat milk)
- cornstarch
- turmeric or saffron powder
- vanilla powder
- lemon
- all-purpose flour
- baking powder
- sugar
- vegetable oil (coconut or olive oil)
- almond flakes or pine nuts
Coconut milk
In this recipe we use coconut milk to make the custard. This is because it's a high fat milk which makes the custard super creamy and delicious.
In case you don't like the flavor of coconut milk you can replace it with any vegetable milk you like. Just be sure to use a high-fat, unsweetened plant-based milk.
Turmeric vs saffron
To give color to the custard we add a pinch of tumeric or saffron. I personally prefer to use saffron because it makes the cream golden. Turmeric also works but gives a slightly less radiant color.
That said, with saffron you have to be careful not to add too much because it has a pungent flavor and you don't want the cream to taste like saffron, whereas turmeric has a neutral flavor and you don't run that risk.
Also, saffron is way more expensive than turmeric is.
That said, I'll leave it up to you to decide which one to use.
Vanilla powder
Vanilla is what gives that unforgettable flavor to custard. For this reason, I recommend using top quality vanilla and not omitting it for any reason.
Almond flakes or pine nuts?
The traditional recipe calls for pine nuts but they are not always easy to find and can be extremely expensive. That's why I like to use almond flakes instead.
Step 1: make the vegan shortcrust pastry
To make the custard pie we start by preparing the shortcrust pastry. We place flour, sugar, salt and baking powder in a bowl and mix. Next we add in water and coconut oil and knead briefly until we get a dough (it doesn't have to be perfectly smooth). The we wrap it in cling film and chill in the fridge for 30 minutes.
Remember: the more you knead the dough the more the gluten develops and makes the pastry tough! We want our shortcrust pastry to be soft and crumbly so don't over-knead it!
step 1: put dry ingredients in a bowl 
step 2: add in water and oil 
step 3: knead briefly
Step 2: make the vegan custard
Once the dough is resting in the fridge we start making the vegan custard.
To make it we place coconut milk, plant-based milk, cornstarch, sugar, salt, vanilla and turmeric/saffron in a food-processor or blender and process until smooth.
Then we pour the mixture in a saucepan and simmer over low heat until the cream is thick and glossy. Next we pour the cream into a bowl and allow it to cool completely. To speed this process up we can set it over an ice bath.
step 1: add coconut milk to a pan 
step 2: add in sugar, lemon zest & vanilla 
step 3: add turmeric or saffron 
step 4: cook until thick and glossy
Step 3: assemble the pie
Once the dough has rested and the custard is room tempered we can start assembling the custard pie.
We start by taking the pastry out of the fridge and dividing it into 2 pieces. One being slightly larger than the other. On a lightly floured surface, we roll out the larger piece into a 3 mm-thick circle that is large enough to line the bottom and sides of the pie tin.
Next we transfer the dough onto the pie tin (which we have lined with baking paper) and we press it with our fingertips so that it sticks to the bottom and the sides of the tin.
Then we fill the pie shell with custard and smooth it out. Next we roll out the second pastry so that's large enough to cover the top of the pie. We top the custard with it, trim the excess pastry around the edges, et voilá our Torta della Nonna is ready to be baked!
step 1: roll out the pastry 
step 2: line the tin with the pastry 
step 3: add in custard 
step 4: top with a layer of pastry 
step 5: trim the excess pastry 
step 6: bake the pie
Step 4: Allow the pie to rest in the fridge overnight
To get the best result, I highly recommend letting the custard pie rest in the refrigerator overnight. In this way the cream will have had enough time to set properly.
I recommend that you remove it from the refrigerator 15 minutes before serving. Before cutting it, top it with powdered sugar and serve it with a cup of coffee (or two)!
How to store
You can store the pie in the fridge for up to 4-5 days. Just place it in an air-tight container and store in the lowest and coolest part of your fridge. If the powdered sugar dissolves due to the moisture in the fridge just dust some more on top before serving.
How to make ahead
You can make shortcrust pastry and custard ahead but I recommend you bake the pie the day before you want to serve it.
To do so make the shortcrust pastry and custard up to 2 days ahead and store them in the fridge. The day before you want to serve the pie roll out the pastry, fill it with custard, top it with the nuts, bake it and allow it to rest in the fridge overnight.
Can I freeze the custard pie?
I do not recommend freezing this vegan custard pie because it changes the consistency and texture of the custard.
Other desserts you might like
- Vegan chocolate cheesecake with Oreo crust
- Vegan Biscoff Cheesecake
- Vegan cheesecake with cookie crust
- Vegan pumpkin cheesecake with coconut whipped cream
If you try this recipe….
If you try this vegan custard pie, let me know! You can leave a comment, rate the recipe and don't forget to tag a photo with #vegaliciously or #carlocao on Instagram or Tiktok!
If you have Pinterest, feel free to pin the image below and follow me by clicking here 😌
Equipment
- food-processor or blender
Ingredients
Custard
- 700 ml coconut milk ((2 ⅘ cups))
- 200 ml almond milk ((⅘ cup))
- 160 g sugar ((5 ¾ oz))
- 70 g cornstarch ((2 ½ oz))
- 1 pinch of turmeric or saffron powder
- 1 pinch of salt
- ½ tsp vanilla powder
- 1 lemon zested
Shortcrust pastry
- 400 g all-purpose flour ((14 oz))
- 160 g sugar ((5 ½ oz))
- 1 pinch of salt
- 2 tsp baking powder
- 150 ml vegetable oil (coconut or olive oil) ((⅗ cup))
- 100 ml water ((⅖ cup))
Topping
- 1 handful of almond flakes or pine nuts
- 1 tbsp powdered sugar
Instructions
Custard
- Add milk, sugar, cornstarch, turmeric, salt, vanilla powder and lemon zest to a food processor or blender and process for a few seconds until creamy and smooth.
- Pour the mixture in a saucepan and simmer over low heat while stirring constantly.
- When the cream gets thick and glossy, pour into a bowl and allow to cool completely. Meanwhile make the pastry.
Shortcrust pastry
- Put flour, sugar, salt and baking powder into a bowl.
- Add in oil and water and knead briefly until the dough is smooth.
- Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
Make the pie
- Preheat the oven to 170 °C (340 °F).
- Lay a Ø 23cm (9'') pie tin with baking paper.
- Remove the shortcrust pastry from the refrigerator and divide it into 2 pieces, in the ratio ⅓ - ⅔.
- Roll out the larger piece on a flour-dusted surface into a 3mm thick circle big enough to line the bottom and sides of the pie tin.
- Fill with custard and smooth it out.
- Roll out the remaining pastry and place over the custard. Press the edge slightly to seal. Using a sharp knife trim off excess pastry.
- Sprinkle almond flakes or pine nuts over the pie and bake it in the middle of the oven for 45-50min.
- Let it cool completely before placing it in the fridge. Allow to rest in the fridge overnight or at least for 4 hours.
- Before serving dust it with powdered sugar. Enjoy!
If you have Pinterest, feel free to pin the following picture and to follow me by clicking here 😌
Donna says
Just wondering if this custard filling needs to be baked or has a better texture if it is baked? I am thinking of trying it for a gluten free vanilla slice recipe - so not using a pie dish, not having pastry on sides, just on top & bottom. My daughter is anaphylactic with ALL nuts so was going to out passionfruit icing on top like a vanilla slice. I've used GF puffy pastry & GF biscuits for vanilla slice before but not really happy with the outcome. I do a lot of special diet cooking/baking & substitutions. I'm thinking this could work but haven't tried it yet, so have no experience with this recipe to go on - what do you think?
carlocao says
Hi Donna, the custard does not need to be baked once it's cooked. Torta della nonna requires it to be baked a second time so that the dough bakes with the custard inside. You can make the custard, place it in a piping bag and use it to fill your daughter cake 🙂 I hope she'll love it! Best, Carlo
Nicole says
Can you please advise what temperature setting please. Thank you
Carine says
Hi. I made this for Christmas because of one vegan family member thinking I’d have leftovers for myself later. I did not. Everybody ended up taking a slice and it disappeared within minutes. It is so incredibly good.
Now I want to make this again but little individual tarts. How would you adjust cooking time and temperature please?
carlocao says
Hi Carine, thank you for your feedback I'm so happy you like it! As I never made this cake in smaller tarts it's impossible for me to answer. With individual tarts you mean sth with the size of a cupcake? If yes the, I'd bake them for more or less 20 minutes. I hope this helps!
Louise says
I’m going to try making the filling t take to a party- sound delicious
carlocao says
Hi, Louise! I'm sure your friends will love it! Let me know how it turned out 🙂
Anonymous says
Hello!
What is suggested temperature to bake?
Thank you!
Asia says
Amazing reciepy, had so much fun making it and my friends loved it. First ever vegan dish I have done and also took an amazing picture of it. Thank you 😍😍
Laura says
Can I use oat milk or any other plant based milk in this recipe?
carlocao says
Sure 🙂
Sena says
Hello Carlo, thank you for an amazing recipe cant wait to try it. Can you please tell is it the rugular boxed coconut milk or the full fat can one?
carlocao says
I usually use full fat boxed coconut milk. Both should work though.
Anonymous says
Is it possible to use liquid vanilla instead of vanilla powder?
carlocao says
Sure 🙂
carlocao says
Baking powder 🙂
Amanda says
Baking powder or baking soda? You list both.
Anonymous says
Just saw above, thanks!
Anonymous says
You say baking soda in the list of ingredients but say baking powder in the instructions? Which is it?
carlocao says
Awww I‘m gonna change it now, it‘s baking powder as described in the ingredients! Thank you for asking 🙂
Ashley Edenfield says
I am going to try to make this in the next few days; with your version and experimenting with a GF version. We are hosting my husband’s family for Christmas; his father is from Lyon and is now 80 years old. I am trying your recipe; 1 because I’ve been eye-balling it for months and because I think my father-in-law would love to have some tastes of home. I’m also going to make Madeleines 🙂
I’ll let you know how it goes and thank you! I follow you on IG.
Ashley
elli poltorak says
What does dl stand for in all of your recipes?
carlocao says
2.5 dl = 1 cup of liquid. Dl is a measurement unit we use in Europe 🙂 i hope it helps 🙂
Anonymous says
1 cup of liquid = how many ml?
carlocao says
250 ml 🙂
Chana says
Is it possible to make it gluten free ?
carlocao says
I’ve never tried to but I guess that if you find a gluten-free shortcrust pastry recipe you could make it gluten free. I hope this helps. Best, Carlo
Anonymous says
I, too, am interested in a GF version in case anyone can figure out the pastry! This cake looks divine!!!
Anonymous says
I like your recipe can you please write what you mean 7 dl or 2 dl if you please cup or spoon thanks
carlocao says
Hi dear,
I cup = 2.5 dl = 250 ml
I hope this helps.