dessert pie

You will need a kitchen blowtorch for this delicious dessert recipe. This is an edited extract from A Table for Friends: The Art of Cooking for Two or Twenty by Skye McAlpine (Bloomsbury, $49.99).

Easy lemon meringue pie recipe

Scottish shortbread biscuits

salted butter, softened

titanium-strength gelatine leaf

can condensed milk

lemon juice

lemon

tsp salt

eggwhites

caster sugar

tsp vanilla extract

Created with a homemade vegan pie crust, a creamy, spiced sweet potato filling and a fluffy vegan marshmallow frosting, this pie is perfect for sharing with friends or family and it&#039;s the grand finale to any Thanksgiving or Christmas dinner. It&#039;s also made completely without coconut and can easily be prepared ahead of time.

Vegan Sweet Potato Pie

all purpose flour (130 g)

1.8 oz cold vegan butter (cubed)

light brown sugar (14 g)

water (30-45 ml)

oz sweet potatoes

vegan heavy cream (150 ml) (vegan double cream)

brown sugar (180 g)

cornstarch (35 g)

cinnamon

turmeric powder

tsp ground ginger

nutmeg

cloves

salt

cardamom (optional)

canola oil (15 ml)

Preparing the pie crust: Place the flour, cold vegan butter, salt and sugar in a food processor and pulse until a crumbly dough forms. Slowly add the cold water until the dough is crumbly but sticks together between your fingers. Roll the dough into a firm ball, wrap in cling film and place it in the fridge for at least 30 minutes. 

Steam the sweet potatoes: In the meantime, peel and cube the sweet potato, then steam the potato cubes for at least 15-20 minutes or until soft. 

Blend the pie filling: Transfer the soft cubes to a blender alongside the cream, sugar, cornstarch, vanilla, cinnamon, turmeric, ginger, nutmeg, cloves, salt and cardamom (if using). Blend until smooth, stopping regularly to scrape down the sides of your blender. 

Roll out the pie crust: Between two sheets of non-stick baking parchment roll your dough into a circle of roughly 2-4 mm thickness. Lightly grease and coat an 8-inch pie dish with flour, then flip the pie crust into the dish. Trim the overhanging dough and crimp around the edges. Use a fork to pierce the pie crust and set it into the fridge for 10 minutes. 

Preheat: Preheat your oven to 180°C (350°F). 

Assemble and bake the pie: Pour the sweet potato filling into the pie crust and smooth out the top with a spatula. Transfer to the oven and bake for 45 minutes, rotating the pie dish halfway through. After 45 minutes, cover the pie in aluminium foil and bake for another 15 minutes, covered. 

Cool down: Allow for the pie to cool down for 30 minutes in the oven, then transfer to the fridge and let it set for at least 2 hours. Once the 2 hours elapse, carefully remove the pie from the pie dish and place it onto a serving dish. 

Prepare the marshmallow frosting: Place the marshmallows into a non-stick sauce and coat them in the rapeseed oil. Whilst continuously stirring, heat the marshmallows on low heat, until they soften. Continue to stir until the marshmallows are broken down into a soft fluff. 

Decorate: Remove from the heat and spoon onto the sweet potato pie instantly. Use a blowtorch to caramelize the marshmallow fluff edges.

Serve: Slice and enjoy the pie right away or keep it in the fridge for up to 3 days. 

Delicious vegan pumpkin pie recipe - with a creamy coconut and pumpkin filling and a crunchy biscuit base.

Vegan Pumpkin Pie

Medjool dates

maple syrup

water (optional)

pumpkin puree (425 g)

7.6 oz coconut milk (225 ml)

brown sugar (200 g)

cornstarch

Preheat your oven to 350ºF (175ºC) and grease a tart tin (preferably with coconut oil).

Place the vegan biscuits into a food processor and pulse a couple of times to break them down. Place the Medjool dates into a little hot water to soften for a few minutes, then add them to the biscuits in the processor. Pour in the maple syrup and process until you get a thick sticky mixture. If it’s too dry, add in a little water (1-2 Tbsp).

Press the biscuit mixture into the tart tin to form the pie base and set in the fridge whilst you&#39;re preparing the vegan pumpkin pie filling.

Combine all ingredients for the filling in a large mixing bowl until no lumps remain - you might want to use an electric hand whisk to make it easier. 

Pour the mix onto the cake base, smooth out with a knife and bake at 175ºC for 25-30 minutes. Allow for the cake to cool down entirely before slicing &amp; enjoy with some whipped coconut cream or drizzled caramel.

Top 3 dessert pie recipes from across the web

The most viewed dessert pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy lemon meringue pie recipe

Vegan Sweet Potato Pie

Vegan Pumpkin Pie

Top 3 dessert pie recipes from across the web

The most viewed dessert pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy lemon meringue pie recipe

Vegan Sweet Potato Pie

Vegan Pumpkin Pie

The most viewed dessert pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine