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
Scale
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
