A good vegan custard pie consists of soy or almond milk, egg replacer, ginger snap crumbs for the crust, cornstarch and a few other ingredients. To decorate the pie, the cook can place blackberries and raspberries on top.
To make the crust, the cook grinds the ginger snaps in a food processor until they are a fine texture. She then presses them into a 9-inch pie pan and sprays lightly with cooking oil spray. The spray makes the crumbs hold together well and the custard filling does the rest.
To make the filling, the cook combines 2.5 cups of almond milk, 2 tablespoons of cornstarch, 1 tablespoon of egg replacer, 1/3 cup of sugar and a pinch of salt in a medium-sized sauce pan. The cook needs to make sure the milk is cold when she starts this process or the cornstarch won't be smooth. She then brings the mixture to a boil and then lowers the heat to let it simmer for five to seven minutes. The mixture should be thick and creamy.
The cook then removes the mixture from the heat and stirs in 1 tablespoon of margarine and 1 teaspoon of vanilla extract. She then pours it into the pie crust to cool for at least 4 hours in the refrigerator.