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4.94 from 106 votes

Vegan Custard Pie (Torta della Nonna)

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!
Prep Time35 minutes
Cook Time45 minutes
Resting time12 hours
Total Time13 hours 20 minutes
Course: Dessert
Cuisine: Italian
Keyword: custard, custard pie, pie, torta della nonna
Servings: 8
Author: Carlo Cao

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 teaspoon 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 teaspoon 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 tablespoon 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!

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