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!
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!
WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE THIS 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!
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
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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
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Prepare the crust by combining the cookies (WITH the cream centers) in a food processor and grind to fine crumbs.
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Add the melted vegan butter & blend to the consistency of wet sand.
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Press the mixture equally into the UN GREASED bottoms of your tart molds (or 8″ pie plate). Refrigerate or freeze until needed.
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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!
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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.
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Once the caramel starts to turn amber, watch it closely as it can go from light amber to burnt in an instant!
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Remove from the heat & ad the vegan butter & the room temperature plant milk & stir carefully & gently with a wooden spoon to dissolve the caramel.
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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
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Once the custard boils, remove from the heat & add the vanilla extract
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Immediately pour the caramel custard into the prepared crusts then refrigerate to set.
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Prepare the Dalgona Coffee Whip by combining the sugar & instant coffee with the boiled water in a mixer bowl.
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With an electric mixer & the balloon whip attachment, whip until it is firm peaks.
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Top the custard tarts with the coffee whip, the whipped cream & then a drizzle of vegan caramel & ganache is optional but awesome!!
Video
Notes
Storage Caramel Macchiato Cream Pies must be kept refrigerated but can withstand room temperatures of up to 80°F for about 1 hour
