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Caramel Macchiato Cream Pie

February 18, 2022 By Gretchen 5 Comments

Way back in my past life when I would frequent Starbucks

It was the Caramel Macchiato Latte drink for me

After gaining tons of weight from drinking that literal dessert in a cup

Caramel Macchiato Cream Pie

I had to stop giving them my money just to make me fat with the illusion that I was just drinking a coffee!

I’ve always been an advocate for eating my calories rather than drinking them, and this Caramel Macchiato Cream Pie is the best way to do that!

I no longer patronize Starbucks, but the Caramel Macchiato is now something I can enjoy in straight up dessert fashion!

I recently completed a new recipes series for The Four Best Cream Pie Recipes ever!

Introducing the last one to be added to this series.

The Carmel Macchiato Cream Pie!

Caramel Macchiato Cream Pie

Quite honestly they were all a major hit from Double Chocolate Cream, Coconut Cream and then Banana Cream.

In all of it’s creamy, caramel custard glory with a chocolate cookie crust and Dalgona Coffee Whipped Topping.

Caramel Macchiato Cream Pie

Caramel and fudge drizzles with a dollop of coconut whipped cream too.

I have a feeling you are going to love this Caramel Macchiato Cream Pie!

Caramel Macchiato Cream Pie

For more cream pie recipes click the links below!

DOUBLE CHOCOLATE CREAM PIE

WHITE CHOCOLATE BERRY CREAM PIE

COCONUT CREAM PIE

BANANA CREAM PIE

Banana Cream Pie
Banana Cream Pie
Double Chocolate Cream Pie Recipe
Chocolate Cream Pie
White Chocolate Berry Cream Pie
White Chocolate Berry Cream Pie
Coconut Cream Pie

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CREAM PIE!

Caramel Macchiato Cream Pie

Carmel Macchiato Cream Pie
 
Print
Prep time
1 hour
Total time
1 hour
 
I am using 4" Individual tart molds, but if you want to make 1- 8" Pie there are no changes needed for the recipe
For the Caramel Sauce, I used the recipe form my Bananas Foster Cake CLICK HERE The chocolate drizzle is just vegan ganache!
Serves: 6 individual or 1-8" Pie
Ingredients
  • For the Crust
  • Sandwich Cookies 36 each *I used a combo of chocolate & golden cookies
  • Vegan Butter 8 Tablespoons (113g)
  • For the Custard
  • Granulated Sugar ¾ cup (150g)
  • Lemon Juice 2 teaspoons (10ml)
  • Vegan Butter 2 Tablespoons (28g)
  • Plant Milk *I use soy milk 2 Cups (473ml)
  • Cornstarch 5 Tablespoons
  • Granulated Sugar 4 Tablespoons (56g)
  • Vanilla Extract 2 teaspoons (10ml)
  • For the Dalgona Coffee Whip
  • Instant Coffee Granules 2 Tablespoons
  • Granulated Sugar 4 Tablespoons
  • Boiling Water 2 Tablespoons (45ml)
  • 1 Recipe Vegan Whipped Cream OR 1 Tub CocoWhip by SoDelcious
  • For the Caramel Sauce, I used the recipe form my Bananas Foster Cake CLICK HERE
  • The chocolate drizzle is just vegan ganache!
Instructions
  1. If you are making my recipe for vegan whipped cream, I recommend to prepare the base liquid mix the day before so it has time to get super cold for whipping.
  2. Also please read the entire blog post CLICK HERE FOR VEGAN WHIPPED CREAM to make sure you understand the recipe and the troubleshooting that goes along with this delicate recipe.
  3. Prepare the crust by combining the cookies (WITH the cream centers) in a food processor and grind to fine crumbs.
  4. Add the melted vegan butter and blend to the consistency of wet sand.
  5. Press the mixture equally into the bottoms of your un-greased tart molds (or 8" pie plate).
  6. Refrigerate or freeze until needed.
  7. For the custard place the first measure of sugar and the lemon juice in a heavy bottom 2 quart saucepot - you will need a larger pot for this since cooking caramel can be dangerous and may bubble up when adding the liquids, so BE CAREFUL!
  8. Cook the sugar stirring gently to distribute the lemon juice throughout and then stop stirring once it starts to boil, place a lid over top just to create steam and help any sugar crystals dissolve.
  9. Once the caramel starts to turn amber, watch it closely as it can go from light amber to burnt in an instant!
  10. Add the vegan butter and the room temperature plant milk and stir gently with a wooden spoon to dissolve the caramel.
  11. Add the cornstarch with the second measure of sugar and whisk smooth as it comes to a boil
  12. Once the custard boils, remove from the heat and add the vanilla extract
  13. Immediately pour the caramel custard into the prepared crusts and refrigerate to set.
  14. Prepare the Coffee Whip by combining the sugar and instant coffee with the boiled water in a mixer bowl.
  15. With an electric mixer and the balloon whip attachment, whip until it is firm peaks.
  16. If you are making my vegan whipped cream recipe, start whipping your super cold liquid base now.
  17. Top the custard tarts with the coffee whip, the whipped cream and then a drizzle of vegan caramel and vegan ganache is optional but awesome!!
Notes
Caramel Macchiato Cream Pies must be kept refrigerated but can withstand room temperatures of up to 80Β°F for about 1 hour
3.5.3251

Filed Under: All Recipes, Individual Desserts, No Bake Desserts, Pies and Tarts

Previous Post: « Grasshopper Cheesecake
Next Post: Vegan Chocolate Mint Fudge »

Reader Interactions

Comments

  1. Deja

    September 19, 2020 at 5:37 am

    Do you have the recipe for the caramel drizzle?

    Reply
    • Gretchen

      September 19, 2020 at 2:14 pm

      YES! I use the recipe from this Bananas Foster Cake CLICK HERE

      Reply
  2. Ananda

    September 25, 2020 at 9:25 am

    Hi Gretchen. I just found your website via one green planet, and I am in love! Thank you for sharing your recipes! I didn’t make anything yet, but i am writing them down. Your instructions are clear and your website is simple and easy to navigate πŸ˜ƒπŸ‘β€οΈ

    Reply
    • Gretchen

      September 25, 2020 at 1:51 pm

      Hi Ananda! THANKYOU!
      I also wrote a cookbook so you don’t have to write ALL of the recipes down! LOL
      CLICK HERE

      Reply
  3. Karryn+Connor

    February 25, 2021 at 11:01 pm

    Thanks for all the amazing recipes and ideas you come up with for all your veggie fans! I knew this was the next one on my list when I saw it a week or so ago.
    I think it will be amazing, although my cornstarch didn’t wisk entirely. I had to take an immersion blender to it at the end. My plant milk got pretty hot dissolving the caramel, so maybe I can hold out a half a cup or so to wisk the cornstarch in and add it after the caramel has all dissolved. Any thoughts would be appreciated.
    Thank you! πŸ™‚

    Reply

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