If you’re looking for a show-stopping dessert that brings warmth, comfort, and a touch of elegance all in one bite, this Vegan Sweet Potato Pie with Meringue Topping Recipe is exactly what you need. Creamy, spiced sweet potato filling nestled in a flaky vegan crust, topped with a glossy, cloud-like Italian meringue—it’s a feast for both the eyes and the palate. The perfect balance of cozy autumn flavors with a delightful twist, this pie will quickly become your new favorite to share with friends and family.
Ingredients You’ll Need
Don’t let the list intimidate you—each ingredient here is simple yet essential to creating the perfect blend of taste, texture, and color. From creamy silken tofu to fragrant spices, every element plays a key role in bringing this pie to life.
- Vegan pie crust: A flaky, buttery base that supports the entire pie with subtle richness.
- Sweet potatoes (600 g): Naturally sweet and creamy, they form the heart of the filling.
- Soy milk (125 ml): Adds creaminess without overpowering the natural sweetness.
- Silken tofu (125 g): Provides a luscious texture and binding agent for that perfect silky finish.
- Vegan butter (125 g): Elevates the pie’s richness and helps achieve a tender crumb.
- Granulated sugar (100 g): Balances flavors while sweetening the filling just right.
- Soft brown sugar (100 g): Adds a hint of molasses depth to the sweetness.
- Cornstarch (5 tablespoons): Thickens the filling to hold its velvety structure.
- Vanilla extract (1 tablespoon): Brings warmth and aromatic complexity.
- Ground cinnamon (1 teaspoon): Infuses classic cozy spice notes.
- Ground nutmeg (½ teaspoon): Adds a subtle nutty warmth.
- Sea salt (½ teaspoon): Enhances and balances all the flavors perfectly.
- Vegan Italian meringue (optional): The crowning glory that lends a dramatic, fluffy topping.
How to Make Vegan Sweet Potato Pie with Meringue Topping Recipe
Step 1: Prepare the Pie Crust
Start by making your vegan pie crust as instructed up to step 6 of your favorite recipe. Once it’s ready, preheat your oven and let the dough come to room temperature for five minutes before rolling out. Roll it into a circle slightly wider than your pie dish, then carefully transfer it using your rolling pin into a lightly greased pie dish. Trim and crimp the edges, then pierce the base with a fork to prevent bubbling.
Step 2: Blind Bake the Crust
To get a crisp, golden crust, blind bake it first. Place parchment paper over the dough and fill with baking beads or dried beans. Bake at 210°C (410°F) for 20 minutes, remove the beads, lower the heat to 175°C (347°F), and continue baking for another 15-20 minutes until lightly golden. Let it cool completely before adding the filling.
Step 3: Cook and Prepare the Sweet Potatoes
Boil peeled sweet potatoes in salted water until fork tender, about 25-30 minutes. Drain and run them under cold water to cool. Carefully peel off any remaining skins so your filling stays silky smooth.
Step 4: Blend the Filling
In a high-speed blender, combine cooked sweet potatoes, soy milk, and silken tofu until completely smooth. Add vegan butter, granulated and brown sugars, cornstarch, vanilla, cinnamon, nutmeg, and salt. Blend again until creamy and luscious. Pour this heavenly mixture into your partially baked pie crust.
Step 5: Bake the Pie
Protect the edges of your crust with a foil shield to prevent over-browning. Bake at 175°C (347°F) for 45-55 minutes, or until the pastry is golden and the filling is set but still has a slight jiggle. Allow the pie to cool fully on a rack before moving on to the next step.
Step 6: Add the Meringue Topping
Prepare a batch of vegan Italian meringue and, once your pie has cooled, spoon or spread it generously over the surface. This meringue topping adds an airy, sweet contrast that elevates this recipe to dessert royalty status.
How to Serve Vegan Sweet Potato Pie with Meringue Topping Recipe
Garnishes
Sprinkle a light dusting of cinnamon or freshly grated nutmeg over the meringue for a warming, aromatic touch. For an added festive flair, consider a few toasted pecans or a drizzle of maple syrup to enhance the sweet and nutty dimensions of the pie.
Side Dishes
This vegan sweet potato pie with meringue topping pairs brilliantly with a scoop of dairy-free vanilla ice cream or a dollop of coconut-free whipped cream. It also delights alongside a cup of rich, spiced chai or freshly brewed coffee for a cozy afternoon treat.
Creative Ways to Present
Serve individual slices on rustic wooden boards or delicate cake stands to showcase the contrast between the golden crust, orange filling, and fluffy white meringue. For a restaurant-worthy touch, add edible flowers or microgreens for unexpected pops of color and elegance.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover slices tightly with plastic wrap or transfer them to an airtight container. Stored in the refrigerator, your vegan sweet potato pie with meringue topping recipe will stay fresh for up to 4 days while maintaining its texture and flavor.
Freezing
To freeze, it’s best to do so before adding the meringue topping. Wrap the pie tightly in foil and place it in a freezer-safe bag. Frozen for up to 2 months, this step ensures the crust and filling maintain their integrity. Add the meringue topping fresh after thawing and reheat gently if desired.
Reheating
Gently warm your pie slices in an oven set to 150°C (300°F) for about 10-15 minutes to revive that freshly baked feel without melting the meringue topping. Avoid microwaving to keep the crust crisp and the meringue fluffy.
FAQs
Can I use other non-dairy milks besides soy milk?
Absolutely! Almond, oat, or cashew milk work wonderfully. Just choose an unsweetened variety to control the sweetness of the filling.
Is it necessary to blind bake the crust?
Yes, blind baking helps prevent the crust from becoming soggy and ensures a crisp, golden base that can hold the moist sweet potato filling perfectly.
How long can the pie be left at room temperature?
It’s best not to leave the pie out for more than 2 hours to avoid spoilage, especially given the silken tofu and vegan butter in the filling.
Can I make the meringue topping ahead of time?
Italian meringue is best made just before serving for optimal fluffiness and texture, but you can prepare it up to a few hours in advance if kept cool and covered.
What can I substitute for silken tofu?
Silken tofu is key for smoothness and binding, but if unavailable, try blended cooked white beans or a ripe avocado for richness and creaminess, keeping in mind it might slightly alter the texture.
Final Thoughts
Whether you’re celebrating a holiday, impressing guests, or simply craving a comforting dessert, this Vegan Sweet Potato Pie with Meringue Topping Recipe shines as a delightful treat filled with love and rich flavors. Don’t hesitate—emerge yourself in this delicious experience and watch it become a beloved favorite at your table too.
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Vegan Sweet Potato Pie with Meringue Topping Recipe
- Total Time: 2 hours 15 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
This Vegan Sweet Potato Pie with Meringue Topping is a deliciously creamy and spiced dessert made without any coconut. Featuring a flaky vegan pie crust filled with smooth sweet potato, silken tofu, and vegan butter, this pie is topped with an optional light and fluffy vegan Italian meringue. It combines warm cinnamon and nutmeg flavors with a sweet, comforting filling perfect for holiday gatherings or any festive occasion.
Ingredients
Vegan Pie Crust
- 1 batch vegan pie crust
Filling
- 600 g sweet potatoes
- 125 ml soy milk (or other non-dairy milk)
- 125 g silken tofu (soft or firm)
- 125 g vegan butter
- 100 g granulated sugar
- 100 g soft brown sugar
- 5 tablespoons cornstarch (cornflour)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
Topping (Optional)
- 1 batch vegan Italian meringue
Instructions
- Make the pie crust: Prepare the vegan pie crust recipe following the instructions through to step 6, which includes mixing and chilling the dough.
- Preheat and prepare dough: Preheat your oven to 210°C (410°F). Remove the dough from the fridge and let it sit at room temperature for 5 minutes before rolling it out. On a lightly floured surface, roll the dough into a circle slightly larger than your pie dish, then carefully transfer it into the tart tin using your rolling pin.
- Fit dough into pan: Lightly grease the base and sides of a 10.5″ (26cm) pie dish with oil or vegan butter. Gently press the dough into the dish, avoiding stretching. Trim excess dough around the edges with scissors and crimp the edges either by pinching with fingers or pressing with a fork. Pierce several holes in the base using a fork to prevent bubbles.
- Blind bake the crust: Cut a circle of parchment paper slightly larger than the pie. Place it over the crust and fill with baking beads or dried beans. Bake at 210°C (410°F) for 20 minutes. Remove the beads, reduce oven temperature to 175°C (347°F), and bake another 15-20 minutes until lightly golden. Let the crust cool on a rack to room temperature.
- Cook sweet potatoes: Boil sweet potatoes in salted water for 25-30 minutes or until tender. Drain and run cold water over them. When cool enough, carefully peel off the skins.
- Make filling: In a high-speed blender, combine cooked sweet potatoes, soy milk, and silken tofu; blend until smooth. Add vegan butter, granulated and brown sugars, cornstarch, vanilla extract, cinnamon, nutmeg, and sea salt. Blend again until creamy and smooth. Pour the filling evenly into the par-baked pie crust.
- Prepare pie crust shield: Fold a piece of foil in half lengthwise to form a strip. Wrap it around the pie edges to shield the crust from over-browning during baking.
- Bake the pie: Bake at 175°C (347°F) for 45-55 minutes until the crust is browned and the filling has set with a slight jiggle in the center.
- Cool the pie: Remove the pie from the oven and allow it to cool at room temperature for at least 1 hour before adding the topping.
- Make and add topping: Prepare a batch of vegan Italian meringue. Once the pie is completely cool, spread the meringue evenly on top using a spatula. Optionally, you can torch or bake the meringue briefly to set it if desired.
Notes
- Note 1: Silken tofu can be soft or firm depending on availability and preference, both work well to create a creamy texture.
- Note 2: Vegan butter should be unsalted to control saltiness in the pie, but salted vegan butter can also be used if preferred.
- Note 3: Granulated sugar can be replaced with coconut sugar or other vegan alternatives for different flavor notes.
- Blind baking prevents the crust from becoming soggy by pre-cooking it before adding the filling.
- The vegan Italian meringue topping is optional but adds a nice light contrast to the creamy pie.
- Use a pie crust shield or foil to prevent the edges crust from over-browning while baking the filled pie.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
