vegan pie recipes

The filling for this luxurious, silky smooth vegan chocolate pie is made with just 4 ingredients! This pie is a chocolate lover&#x27;s dream.

Vegan Chocolate Pie

silken tofu

chocolate chips

almond milk

sugar

recipe Easy Vegan Pie Crust (|

Coconut Whip (| homemade

chocolate shavings, optional for top

Prepare the pie crust: If using my recipe for Easy Vegan Pie Crust, prepare as instructed, transfer to a pie pan, poke holes in the bottom several times with a fork, and bake for 15-20 minutes at 350 degrees F. Remove and let cool while you make the filling.

Make the chocolate filling: Melt the chocolate chips in a microwave in 30 second intervals, stirring in between, until melted. It took me 1 1/2 minutes. Let it cool for a few minutes. Then add the melted chocolate chips to a blender along with the silken tofu, almond milk and sugar. Blend until very smooth.

Pour the filling on top of the crust. Place in the refrigerator to chill for at least 2 hours. The pie will firm up as it cools.

Once the pie has chilled, top with coconut whip cream and chocolate shavings, if desired. You can also serve each slice with a dollop of coconut whip. Serve and enjoy!

This Vegan Sweet Potato Pie is made with simple ingredients, any pie crust of choice, and can be made in advance. Try it this holiday season. Gluten-free, grain-free, and refined sugar-free options.

Vegan Sweet Potato Pie

sweet potatoes (about 3 medium)

butter (melted (I used dairy-free))

170 g packed brown sugar

coconut cream*

cinnamon

ginger

nutmeg

salt

vanilla extract

cornstarch or arrowroot powder

Cook the Sweet Potatoes: Preheat the oven to 425F and line a baking sheet with parchment paper. Scrub each potato well and place on the baking sheet. Carefully use a sharp knife to poke holes around the surface of the potatoes, then bake in the middle rack of the oven for 55 to 60 minutes, until the potatoes are tender and oozing. Set aside for 10 minutes to let cool; you can also cook the potatoes the day before and store in the refrigerator overnight.

Air Fryer Option: Roast the potatoes in the air fryer; place pierced potatoes directly in the basket and cook at 400F for 35 to 40 minutes

Microwave Option: Microwave potatoes on a plate for 4 minutes. Flip the potatoes and microwave for an additional 4 to 6 minutes, until tender.

Prep: While the sweet potatoes cool, reduce the oven temperature to 350F (or preheat to 350F if you have pre-cooked your potatoes). Grease a pie dish with butter or cooking spray and shape your crust; keep in the fridge until step 4.

Filling: Carefully peel off the outer skin from each sweet potato and place in a large bowl. Use a handheld electric mixer* to beat the cooked sweet potatoes until they form a smooth puree, scraping the sides of the bowl with a spatula as necessary. Add the melted butter, sugar, coconut cream, vanilla, cinnamon, ginger, nutmeg, and salt. Beat again until smooth, then add in the arrowroot powder and beat until combined.

Bake: Transfer the filling to the prepared (unbaked) pie crust, using a spatula to smooth out the top. Bake in the middle rack of the oven for 55 to 60 minutes, until the pie is slightly puffy and browned on top.

Cool: Transfer the entire pie dish to a wire rack and let cool completely. Let the pie sit for at least one hour before slicing and serving.

Serve: Slice, serve, and enjoy with coconut whip, ice cream, or as-is! Cover leftovers with foil or plastic wrap and store in the fridge for up to 4 days. You can also pre-slice this Vegan Sweet Potato Pie and freeze the slices for up to 2 months, defrosting overnight in the fridge when needed.

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Vegan Chocolate Pie

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Top 2 vegan pie recipes recipes from across the web

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

Top Tags

Vegan Chocolate Pie

Vegan Sweet Potato Pie

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