Sugar Cream Pie by @healthyalie

1h15

8 servings

🌾

250 g

Wheat flour

🧂

0.3 g

Salt

🥛

120 g

Vegan margarine

🥛

30 ml

Soy milk

🫙

0.5 g

Nutmeg

🌽

60 g

Cornstarch

🥥

400 ml

Coconut milk

🥛

220 ml

Vanilla soy milk

🍬

100 g

Cane sugar

🧈

80 g

Vegan butter

  1. Preheat

    Preheat the oven to 175°C / 350°F.

  2. Combine
    • wheat flour
    • salt

    Combine the 250 g wheat flour and pinch of salt in a mixing bowl.

  3. Rub
    • vegan margarine
    • Wheat flour
    • Salt

    Rub the 120 g cold vegan margarine into the flour mixture with your fingertips until sandy with small lumps.

  4. Mix
    • soy milk

    Add the 30 ml soy milk and mix briefly until the dough forms a ball.

  5. Chill

    Cover the dough and chill it for 30 minutes.

  6. Roll

    Roll out the chilled dough and line the 9-inch tart pan.

  7. Prick

    Prick the crust all over with a fork.

  8. Line

    Line the crust with parchment paper and fill it with pie weights.

  9. Step

    Blind-bake the crust for 20 minutes at 175°C / 350°F.

  10. Whisk
    • cornstarch
    • coconut milk
    • Cane sugar

    Whisk the 60 g cornstarch, 400 ml coconut milk, 220 ml vanilla soy milk, and 100 g cane sugar in a saucepan.

  11. Heat
    • Cornstarch

    Heat the filling over low heat, whisking until the sugar and cornstarch dissolve.

  12. Add
    • vegan butter

    Add the 80 g vegan butter and whisk until fully melted.

  13. Heat

    Continue heating the filling over low heat until thick and smooth.

  14. Pour

    Pour the thickened filling into the pre-baked crust.

  15. Sprinkle
    • ground nutmeg

    Sprinkle the pie with the 0.5 g ground nutmeg.

  16. Bake

    Bake the filled pie for 10 minutes at 175°C / 350°F.

  17. Cool

    Let the pie cool completely at room temperature.

  18. Chill

    Chill the pie for at least 120 minutes until the filling is firm, then slice into 8 portions.

Sugar Cream Pie by @healthyalie

1h15

8 servings

🌾

250 g

Wheat flour

🧂

0.3 g

Salt

🥛

120 g

Vegan margarine

🥛

30 ml

Soy milk

🫙

0.5 g

Nutmeg

🌽

60 g

Cornstarch

🥥

400 ml

Coconut milk

🥛

220 ml

Vanilla soy milk

🍬

100 g

Cane sugar

🧈

80 g

Vegan butter

Preparation Steps

  1. Step 1/18

    Preheat the oven to 175°C / 350°F.

  2. Step 2/18

    Combine the 250 g wheat flour and pinch of salt in a mixing bowl.

    🌾wheat flour
    🧂salt
    🥣mixing bowl
    🥄spatula

  3. Step 3/18

    Rub the 120 g cold vegan margarine into the flour mixture with your fingertips until sandy with small lumps.

    🥛vegan margarine
    🥣mixing bowl

  4. Step 4/18

    Add the 30 ml soy milk and mix briefly until the dough forms a ball.

    🥛soy milk
    🥣mixing bowl
    🥄spatula

  5. Step 5/18

    Cover the dough and chill it for 30 minutes.

    🥣mixing bowl

  6. Step 6/18

    Roll out the chilled dough and line the 9-inch tart pan.

    🥖rolling pin
    🍰9-inch tart pan

  7. Step 7/18

    Prick the crust all over with a fork.

    🍴fork
    🍰9-inch tart pan

  8. Step 8/18

    Line the crust with parchment paper and fill it with pie weights.

    📜parchment paper
    🍰pie weights
    🍰9-inch tart pan

  9. Step 9/18

    Blind-bake the crust for 20 minutes at 175°C / 350°F.

    🍰9-inch tart pan

  10. Step 10/18

    Whisk the 60 g cornstarch, 400 ml coconut milk, 220 ml vanilla soy milk, and 100 g cane sugar in a saucepan.

    🌽cornstarch
    🥥coconut milk
    🥛vanilla soy milk
    🍬cane sugar
    🍲saucepan
    🥄whisk

  11. Step 11/18

    Heat the filling over low heat, whisking until the sugar and cornstarch dissolve.

    🍲saucepan
    🥄whisk

  12. Step 12/18

    Add the 80 g vegan butter and whisk until fully melted.

    🧈vegan butter
    🍲saucepan
    🥄whisk

  13. Step 13/18

    Continue heating the filling over low heat until thick and smooth.

    🍲saucepan
    🥄whisk

  14. Step 14/18

    Pour the thickened filling into the pre-baked crust.

    🍲saucepan
    🥄spatula
    🍰9-inch tart pan

  15. Step 15/18

    Sprinkle the pie with the 0.5 g ground nutmeg.

    🫙ground nutmeg
    🥄measuring spoons
    🍰9-inch tart pan

  16. Step 16/18

    Bake the filled pie for 10 minutes at 175°C / 350°F.

    🍰9-inch tart pan

  17. Step 17/18

    Let the pie cool completely at room temperature.

    🍰9-inch tart pan

  18. Step 18/18

    Chill the pie for at least 120 minutes until the filling is firm, then slice into 8 portions.

    🍰9-inch tart pan

Composition

Ingredients

Types

Grains, Seasonings, Fats, Plant-based dairy alternatives, Thickeners, Sweeteners

Ingredients

Wheat flour, Salt, Vegan margarine, Soy milk, Nutmeg, Cornstarch, Coconut milk, Vanilla soy milk, Cane sugar, Vegan butter

Notes

Wheat flour (or gluten-free mix), Vegan margarine (block, not spreadable, diced), Soy milk (for the pastry), Nutmeg (amount not given, used in pastry and filling), Vanilla soy milk (or other plant milk), Cane sugar (or coconut sugar, adjust to taste), Vegan butter (or margarine)

Allergens

Gluten, Soy, Corn, Coconut

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

495 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 64g, Sugars: 28g, Fat: 25g, Saturated fat: 12g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 85mg, Iron: 2.8mg, Potassium: 190mg, Sodium: 115mg

Vitamins

Vitamin B1: 0.25mg, Vitamin B6: 0.08mg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

45 minutes

Cooking

30 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

18 steps

Equipments

Utensils

mixing bowl, measuring spoons, kitchen scale, rolling pin, 9-inch tart pan, fork, parchment paper, pie weights, saucepan, whisk, spatula

Appliances

Refrigerator, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Snack, Dessert, Movie night, Halloween

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

American

Geographic

United States, Indiana

Various

Aspect

Texture

Creamy, Silky, Smooth, Flaky, Tender

Flavors

Sweet, Coconut, Vanilla, Nutty, Warm spice

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool only until the pie reaches room temperature,Do not leave out longer because the filling contains plant milk), fridge : 3 days (Store covered in an airtight container,Keep at or below 4°C / 40°F), freezer : 30 days (Wrap individual slices tightly,Thaw overnight in the refrigerator,Texture may become slightly softer after thawing)