I always thought eggs were essential to get that rich, creamy filling. But after a few kitchen experiments, I figured out how to make a silky-smooth eggless custard pie recipe that’s just as satisfying as the original.

This recipe saved me one evening when I was out of eggs and still wanted to whip up something sweet. I used plant-based ingredients I already had in my kitchen, and the results surprised me—in the best way.

If you’re allergic to eggs, following a vegan diet, or just looking for a lighter twist on a classic dessert, this eggless custard pie might be your new go-to. It sets beautifully, slices cleanly, and tastes like comfort in every bite.

Table of Contents

How To Make Eggless Custard Pie Recipe

🕒 Recipe Overview

Prepare Time: 15 minutes

Cook Time: 45 minutes

Cooling Time: 2 hours

Total Time: 3 hours

Course: Dessert

Cuisine: American

Difficulty: Easy

Yield: 8 slices

🧰 Equipment Needed

9-inch pie dish
Mixing bowls
Whisk or silicone spatula
Saucepan
Measuring cups and spoons
Oven

🧾 Ingredients

For the Crust (Optional)

1 9-inch vegan pie crust (store-bought or homemade)

For the Eggless Custard Filling

2 cups unsweetened plant-based milk (e.g., almond, oat, or soy)
¼ cup cornstarch
½ cup granulated sugar
¼ teaspoon turmeric (for color)
1 tablespoon vegan butter or margarine
1 teaspoon vanilla extract
⅛ teaspoon salt

👩‍🍳 Step-by-Step Instructions

1. Prepare the Crust

If using a store-bought crust, pre-bake it according to the package instructions and let it cool. For a homemade crust, roll out your dough, fit it into a 9-inch pie dish, trim the edges, and pre-bake at 375°F (190°C) for 10 minutes. Allow it to cool completely.

2. Make the Custard

In a saucepan, combine the plant-based milk, cornstarch, sugar, turmeric, and salt. Whisk thoroughly to dissolve the cornstarch completely. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 7–10 minutes. Once thickened, remove from heat and stir in the vegan butter and vanilla extract until fully incorporated.

3. Assemble the Pie

Pour the warm custard into the pre-baked pie crust, smoothing the top with a spatula. Let it cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 2 hours, or until set.

4. Serve

Once the custard is firm, slice and serve. For an extra touch, garnish with a sprinkle of ground nutmeg or a dollop of whipped coconut cream.

🍽️ Serving Suggestions

Top with fresh berries like strawberries, blueberries, or raspberries for a burst of freshness.
Drizzle with a berry coulis or chocolate sauce for added indulgence.
Serve alongside a scoop of dairy-free vanilla ice cream for a delightful dessert pairing.

💡 Tips and Variations

Flavor Twist: Infuse the plant-based milk with a cinnamon stick or citrus zest during heating for added depth of flavor.
Chocolate Version: Add 2 tablespoons of cocoa powder to the custard mixture for a chocolatey variation.
Crustless Option: Pour the custard into ramekins and bake without a crust for a gluten-free dessert.
Sweetener Swap: Use maple syrup or agave nectar instead of granulated sugar for a different sweetness profile.

🥗 Health Benefits

This eggless custard pie recipe is not only delicious but also offers some health-conscious benefits:

Lower in Cholesterol: By omitting eggs and using plant-based milk, this pie is free from cholesterol, making it heart-friendly.
Dairy-Free: Suitable for those who are lactose intolerant or following a dairy-free diet.
Customizable Sweetness: Adjust the sugar content to your preference, or use natural sweeteners for a lower glycemic index.
Rich in Plant-Based Nutrients: Depending on the plant-based milk used, you can benefit from added vitamins and minerals like calcium and vitamin D.

🧊 How I Store Eggless Custard Pie Recipe

I always make sure my custard pie is fully chilled before storing. Once it’s set, I cover it tightly with plastic wrap or foil. If I’m using a pie dish with a lid, even better.

I keep it in the refrigerator, and it stays fresh for up to 4 days. The texture actually improves after the first day—it gets even creamier. I just avoid letting it sit uncovered, or it starts to dry out around the edges.

I don’t freeze it, though. Custard doesn’t hold up well in the freezer—it turns watery when thawed, and I lose that silky texture I love. So I keep it chilled and enjoy it within a few days.

📌 Note

The turmeric in the recipe is primarily for color; it doesn’t impart a strong flavor. However, if you’re sensitive to its taste, you can reduce the amount or omit it entirely. The custard will still set and taste delicious, though it may be paler in color.

🏁 Conclusion

Crafting an eggless custard pie recipe is simpler than you might think, and the results are just as satisfying as the traditional version.

This recipe is a testament to how accommodating and delicious egg-free baking can be. Whether you’re catering to dietary restrictions or simply exploring new dessert avenues, this pie is sure to impress. Give it a try, and enjoy a slice of creamy, comforting goodness!