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    Home » Recipes » Dessert

    Published: Oct 18, 2019 · Modified: Dec 6, 2022 by carlocao · This post may contain affiliate links · This blog generates income via ads

    Vegan Italian Custard Pie (Torta della Nonna)

    Diesen Beitrag gibt es auch auf: Deutsch

    Jump to recipe

    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.

    Jump to:
    • Ingredients
    • Coconut milk
    • Turmeric vs saffron
    • Vanilla powder
    • Almond flakes or pine nuts?
    • Step 1: make the vegan shortcrust pastry
    • Step 2: make the vegan custard
    • Step 3: assemble the pie
    • Step 4: Allow the pie to rest in the fridge overnight
    • How to store
    • How to make ahead
    • Can I freeze the custard pie?
    • Other desserts you might like
    • If you try this recipe….
    • Pinterest
    • 📖 Recipe/Rezept
    • 💬 Comments/Kommentar

    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
    image: ingredients for vegan custard
    custard ingredients

    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!

    image: shortcrust pastry ingredients
    step 1: put dry ingredients in a bowl
    image: shortcrust pastry ingredients
    step 2: add in water and oil
    image: shortcrust pastry
    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.

    image: custard ingredients
    step 1: add coconut milk to a pan
    image: custard ingredients
    step 2: add in sugar, lemon zest & vanilla
    image: custard ingredients
    step 3: add turmeric or saffron
    image: vegan custard
    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!

    image: vegan shortcrust pastry
    step 1: roll out the pastry
    image: vegan shortcrust pastry
    step 2: line the tin with the pastry
    image: shortcrust pastry shell filled with custardvegan shortcrust pastry
    step 3: add in custard
    image: topping custard pie with a layer of shortcrust pastry
    step 4: top with a layer of pastry
    image: vegan custard pie edges getting trimmed
    step 5: trim the excess pastry
    image: custard pie ready to be baked
    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)!

    Image: vegan custard pie
    Vegan custard pie

    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.

    image: vegan custard pie
    vegan custard pie

    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.

    Image: piece of vegan custard pie
    Piece of custard pie

    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!

    Pinterest

    If you have Pinterest, feel free to pin the image below and follow me by clicking here 😌

    📖 Recipe/Rezept

    Vegan Custard Pie (Torta della Nonna)

    Carlo Cao
    This vegan custard pie is a delicious pie made of shortcrust pastry filled with custard and topped with pine nuts or almond flakes. The result is a pie everyone will love!
    4.94 from 104 votes
    Print Recipe Pin Recipe
    Prep Time 35 mins
    Cook Time 45 mins
    Resting time 12 hrs
    Total Time 13 hrs 20 mins
    Course Dessert
    Cuisine Italian
    Servings 8

    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.
      image: shortcrust pastry ingredients
    • Add in oil and water and knead briefly until the dough is smooth.
      image: shortcrust pastry ingredients
    • Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
      image: shortcrust pastry

    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!
    Keyword custard, custard pie, pie, torta della nonna
    Tried this recipe?Let us know how it was!

    If you have Pinterest, feel free to pin the following picture and to follow me by clicking here 😌

    Italian Custard Tart

    More Dessert

    • Vegan Custard Slices
    • Vegan Crème Brûlée
    • Vegan Pistachio Cheesecake with Cookie Crust
    • Vegan Pavlova with Lemon Curd and Berries

    Reader Interactions

    Comments

    1. Elena says

      December 19, 2022 at 6:05 pm

      Hi Carlo! Torta della nonna is a pie i just to eat before I got gluten & lactose intolerant. I sooooo want to make this!! Would it be posible to substitute the sugar for a stevia sugar or liquid alternative like agave or maple syrup? 🙏🏻

      Reply
    2. Donna says

      October 05, 2022 at 1:30 am

      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?

      Reply
      • carlocao says

        October 05, 2022 at 7:14 am

        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

        Reply
    3. Nicole says

      June 18, 2021 at 9:02 am

      Can you please advise what temperature setting please. Thank you

      Reply
    4. Carine says

      June 14, 2021 at 10:33 am

      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?

      Reply
      • carlocao says

        June 15, 2021 at 7:26 am

        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!

        Reply
    5. Louise says

      June 13, 2021 at 10:19 pm

      I’m going to try making the filling t take to a party- sound delicious

      Reply
      • carlocao says

        June 15, 2021 at 7:27 am

        Hi, Louise! I'm sure your friends will love it! Let me know how it turned out 🙂

        Reply
    6. Anonymous says

      September 03, 2020 at 8:12 pm

      Hello!
      What is suggested temperature to bake?
      Thank you!

      Reply
    7. Asia says

      June 08, 2020 at 6:10 pm

      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 😍😍

      Reply
      • Laura says

        June 26, 2020 at 11:06 am

        Can I use oat milk or any other plant based milk in this recipe?

        Reply
        • carlocao says

          July 02, 2020 at 10:19 pm

          Sure 🙂

    8. Sena says

      June 03, 2020 at 7:09 am

      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?

      Reply
      • carlocao says

        June 09, 2020 at 8:19 am

        I usually use full fat boxed coconut milk. Both should work though.

        Reply
    9. Anonymous says

      May 23, 2020 at 8:37 pm

      Is it possible to use liquid vanilla instead of vanilla powder?

      Reply
      • carlocao says

        May 24, 2020 at 1:59 pm

        Sure 🙂

        Reply
    10. carlocao says

      December 24, 2019 at 6:42 pm

      Baking powder 🙂

      Reply
    11. Amanda says

      December 24, 2019 at 6:40 pm

      Baking powder or baking soda? You list both.

      Reply
      • Anonymous says

        December 24, 2019 at 6:42 pm

        Just saw above, thanks!

        Reply
    12. Anonymous says

      December 24, 2019 at 3:15 pm

      You say baking soda in the list of ingredients but say baking powder in the instructions? Which is it?

      Reply
      • carlocao says

        December 24, 2019 at 4:12 pm

        Awww I‘m gonna change it now, it‘s baking powder as described in the ingredients! Thank you for asking 🙂

        Reply
    13. Ashley Edenfield says

      December 17, 2019 at 11:08 pm

      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

      Reply
    14. elli poltorak says

      November 22, 2019 at 10:26 pm

      What does dl stand for in all of your recipes?

      Reply
      • carlocao says

        November 22, 2019 at 10:37 pm

        2.5 dl = 1 cup of liquid. Dl is a measurement unit we use in Europe 🙂 i hope it helps 🙂

        Reply
        • Anonymous says

          January 09, 2021 at 1:31 pm

          1 cup of liquid = how many ml?

        • carlocao says

          January 09, 2021 at 1:31 pm

          250 ml 🙂

    15. Chana says

      October 30, 2019 at 2:23 am

      Is it possible to make it gluten free ?

      Reply
      • carlocao says

        November 03, 2019 at 7:14 pm

        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

        Reply
        • Anonymous says

          December 15, 2019 at 12:50 pm

          I, too, am interested in a GF version in case anyone can figure out the pastry! This cake looks divine!!!

        • Anonymous says

          December 03, 2020 at 7:15 pm

          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

          March 05, 2021 at 7:54 am

          Hi dear,

          I cup = 2.5 dl = 250 ml

          I hope this helps.

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    I'm Carlo Cao a Swiss-Italian foodie! I started cooking for my whole family when I was 12 and since then I have never stopped. Welcome to my kitchen and let my recipes inspire you!

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