Way back in my past life the Caramel Macchiato Latte from Starbucks was my jam!
However after gaining tons of weight from drinking dessert in a cup everyday
I had to admit to my delusion that I wasn’t merely drinking a coffee!
So I decided I would much rather eat my calories rather than drink them
And this Caramel Macchiato Cream Pie is the best way to do that!
Creamy caramel custard with a chocolate cookie crust and Dalgona Coffee Whipped Topping.
I have a feeling you are going to love this Caramel Macchiato Cream Pie!
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Notes for Success:
I am using 4″ Individual tart molds to make this dessert as single servings
But if you want to make 1- 8″ Pie there are no changes needed for the recipe
Choose your favorite way to make Caramel and I have a few that you can pick from here!
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why!
We have several options for Vegan Whipped Cream nowadays
So pick your favorite one to use as the topping for this Caramel Macchiato Cream Pie!
Make it lower sugar by using your favorite sugar substitute for the custard whipped cream and the dalgona whip!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CREAM PIE!
Carmel Macchiato Cream 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 3/4 cup (150g)
- Lemon Juice 2 teaspoons (10ml)
- Vegan Butter 2 Tablespoons (28g)
- Plant Milk *I use soy milk 2 Cups (473ml)
- Cornstarch 5 Tablespoons (40g)
- Granulated Sugar 4 Tablespoons (56g)
- Vanilla Extract 2 teaspoons (10ml)
For the Dalgona Coffee Whip
- Instant Coffee Granules 2 Tablespoons
- Granulated Sugar 4 Tablespoons (56g)
- Boiling Water 2 Tablespoons (30ml)
- 1 Recipe Vegan Whipped Cream *links are above in notes for success
- OR 1 Tub CocoWhip by SoDelcious
- 1 Recipe Caramel Sauce *links above
- The chocolate drizzle is just vegan ganache!
Instructions
- 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.
- 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.
- Prepare the crust by combining the cookies (WITH the cream centers) in a food processor and grind to fine crumbs.
- Add the melted vegan butter and blend to the consistency of wet sand.
- Press the mixture equally into the bottoms of your un-greased tart molds (or 8" pie plate).
- Refrigerate or freeze until needed.
- 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!
- 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.
- Once the caramel starts to turn amber, watch it closely as it can go from light amber to burnt in an instant!
- Add the vegan butter and the room temperature plant milk and stir gently with a wooden spoon to dissolve the caramel.
- Add the cornstarch with the second measure of sugar and whisk smooth as it comes to a boil
- Once the custard boils, remove from the heat and add the vanilla extract
- Immediately pour the caramel custard into the prepared crusts and refrigerate to set.
- Prepare the Coffee Whip by combining the sugar and instant coffee with the boiled water in a mixer bowl.
- With an electric mixer and the balloon whip attachment, whip until it is firm peaks.
- If you are making my vegan whipped cream recipe, start whipping your super cold liquid base now.
- 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 80°F for about 1 hour
Do you have the recipe for the caramel drizzle?
YES! I use the recipe from this Bananas Foster Cake CLICK HERE
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 😃👍❤️
Hi Ananda! THANKYOU!
I also wrote a cookbook so you don’t have to write ALL of the recipes down! LOL
CLICK HERE
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! 🙂