There’s something about a slice of custard pie that instantly imparts a sense of comfort and warmth. The smooth, creamy filling, lightly sweetened, set in a flaky crust just spells out indulgence. If you’re a fan of traditional custard pie but looking for a vegan twist, this Torta Della Nonna Carlo Cao Vegan Custard Pie Recipe is sure to satisfy your cravings. Infused with the flavors of vanilla and a hint of almond, this luscious dessert is a delightful treat for any occasion.
### Vegan Custard Pie Recipe – Torta Della Nonna Carlo Cao
#### Ingredients:
– 1 9-inch vegan pie crust
– 1 cup raw cashews, soaked overnight and drained
– 2 cups coconut milk
– 1/2 cup maple syrup
– 1/4 cup cornstarch
– 1/4 tsp salt
– 1 tsp vanilla extract
– 1/2 tsp almond extract
– Sliced almonds for garnish (optional)
#### Instructions:
1. Preheat the oven to 350°F (175°C).
2. Place the soaked cashews, coconut milk, maple syrup, cornstarch, salt, vanilla extract, and almond extract in a blender. Blend until smooth and creamy.
3. Pour the custard mixture into the pie crust.
4. Bake for 40-45 minutes or until the custard is set and the pie crust is golden brown.
5. Remove the pie from the oven and let it cool to room temperature.
6. Chill the pie in the refrigerator for at least 2 hours before serving.
7. Optional: Garnish with sliced almonds before serving.
Indulge in a slice of this Vegan Custard Pie and savor the richness of flavor and texture that will surely leave you craving for another slice. This plant-based version of a classic dessert is perfect for vegans and non-vegans alike who appreciate a delicious, dairy-free treat. Enjoy the creamy goodness of this Torta Della Nonna Carlo Cao Vegan Custard Pie Recipe at your next gathering or as a sweet indulgence for yourself.
