Can I make this gluten-free?

Yes — use gluten-free graham crumbs or almond flour crumbs for the crust.

Can I swap coconut milk?

You can try full-fat oat milk for a less coconutty profile, but the custard may be less thick. Use a bit more cornstarch.

No — tapioca starch or arrowroot also work but tweak amounts (usually 1:1) and test consistency.

Totally. Make the day before — it actually tastes better after the flavors meld.

Yep — this is basically a lush Coffee Pie with vegan credentials.

A silky, vegan espresso custard set in a crisp graham crust — all the coffeehouse vibes without dairy or eggs.

Scale

Crust

Filling

Heat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
Make the crust: stir the graham crumbs with the melted vegan butter (or coconut oil) and maple syrup until moistened. Press the mixture firmly into the bottom and up the sides of the pan. Bake 8–10 minutes, then cool completely.
Combine the filling ingredients: in a medium saucepan whisk together the coconut milk, almond milk, espresso, cornstarch, brown sugar, maple syrup, vanilla, cinnamon (if using), and the pinch of salt until smooth.
Cook the custard: place the pan over medium heat and stir constantly. After several minutes the mixture will thicken and become glossy — usually 8–10 minutes. Keep stirring so it doesn’t stick or form lumps.
Finish and chill: pour the hot custard into the cooled crust and smooth the surface. Press a piece of plastic wrap directly onto the custard to prevent a skin from forming, then refrigerate until firm, at least 2 hours (overnight is ideal).
Serve cold: top with vegan whipped cream, chocolate shavings, or a dusting of cocoa before slicing.

For bolder coffee flavor, substitute 1–2 teaspoons espresso powder dissolved into the almond milk.
Press a thin layer of melted dark chocolate into the baked crust and let it set before adding the custard for a mocha surprise.
Mini tarts: divide crust and filling into tartlet pans and shorten baking time slightly. Great for parties.
The pie freezes well; wrap tightly and defrost in the fridge overnight.