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–+ servings
Caramel Macchiato Cream Pie

Carmel Macchiato Cream Pie

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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Prep Time 1 hour
Total Time 1 hour
Servings 6

Ingredients
  

For the Crust

  • 2¼ cups Sandwich Cookies crushed
  • 8 Tbs Vegan Butter 8 Tablespoons 113g

For the Custard

  • ¾ cup Granulated Sugar 150g
  • 2 teaspoons Lemon Juice 10ml
  • 2 Tbs Vegan Butter 28g
  • 2 cups Plant Milk 473ml
  • 5 Tbs Cornstarch 40g
  • 4 Tbs Granulated Sugar 56g
  • 2 teaspoons Vanilla Extract 10ml

For the Dalgona Coffee Whip

  • 2 Tbs Instant Coffee Granules 2 Tablespoons
  • 4 Tbs Granulated Sugar 4 Tablespoons 56g
  • 2 Tbs Boiling Water 2 Tablespoons 30ml
  • 1 Recipe Vegan Whipped Cream
  • 1 Recipe Caramel Sauce

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. Or just use your favorite store bought
  • 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 & blend to the consistency of wet sand.
  • Press the mixture equally into the UN GREASED bottoms of your tart molds
    (or 8" pie plate). Refrigerate or freeze until needed.
  • For the custard place the first measure of sugar & the lemon juice in a heavy bottom 2 quart sauce pot you will need a larger pot for this since cooking caramel can be dangerous & may bubble up when adding the liquids, so BE CAREFUL!
  • Cook the sugar stirring gently to distribute the lemon juice throughout & then stop stirring once it starts to boil, place a lid over top just to create steam & to 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!
  • Remove from the heat & ad the vegan butter & the room temperature plant milk & stir carefully & gently with a wooden spoon to dissolve the caramel.
  • Add the cornstarch with the second measure of sugar & whisk smooth then return it to the heat & cook it stirring constantly as it comes to a boil
  • Once the custard boils, remove from the heat & add the vanilla extract
  • Immediately pour the caramel custard into the prepared crusts then refrigerate to set.
  • Prepare the Dalgona Coffee Whip by combining the sugar & instant coffee with the boiled water in a mixer bowl.
  • With an electric mixer & the balloon whip attachment, whip until it is firm peaks.
  • Top the custard tarts with the coffee whip, the whipped cream & then a drizzle of vegan caramel & ganache is optional but awesome!!

Video

Notes

Be sure to read the notes for success section above this recipe
Storage Caramel Macchiato Cream Pies must be kept refrigerated but can withstand room temperatures of up to 80°F for about 1 hour
Tried this recipe?Let us know how it was!