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Close up of Vegan Pineapple Meringue Pie with a slice cut out of it showing the yellow pineapple layer and crisp burnt meringue top
150Total Time
30Prep Time
120Bake Time
12slices
A challenge

Vegan Pineapple Meringue Pie by Project Vegan Baking

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  • Vegetarian
  • Vegan
  • Dairy Free
  • Egg Free

About the plant based meringue pie

All the meringue, all plant based. Add some zest to your meringue pie with fresh juicy pineapple, layered on top of a buttery, crumbly pie base. Sound tempting? Better go get your blind baking beans! 

If the golden flecks of the burnt meringue topping don't get your guest's mouth watering, then slice into your show-stopping pie to reveal a fluorescent yellow pineapple filling, naturally coloured with turmeric. 

If you're looking for more plant based bake-spiration look no further. For rich, chocolaty heaven try the vegan Bûche de Noël which was also created by Project Vegan Baking - you won't be disappointed. Or if zest and zing is your thing, then our Citrus & Gingerbread cookies by Billington's are an all year round classic.

150Total Time
30Prep Time
120Bake Time
12slices
A challenge

Method

  1. Step 1:

    For the crust:

    Add the flour and butter to a mixing bowl and mash together with a metal whisk until it is the consistency of breadcrumbs. It is essential the vegan butter does not melt.

  2. Step 2:

    Add the water, sugar and salt and keep mixing/kneading until it is in a smooth ball of dough. Wrap this in cling film and rest in the fridge for 20mins.

  3. Step 3:

    While you wait, grease the tart tin with the extra butter and then coat it in a dusting of flour. Shake of the excess.

  4. Step 4:

    Cover a clean surface with flour and unwrap the pastry. Use a rolling pin to roll the pastry out to 3mm in thickness.

  5. Step 5:

    Roll the pastry onto the rolling pin and drape over the tart case. Push the pastry into all corners of the case. Trim the edges and pre-heat the oven to 180C (356F).

  6. Step 6:

    Prick holes in the bottom of the pastry using a fork and then wrap case with cling film and rest it in the fridge for another 20minutes.

  7. Step 7:

    Unwrap the pastry then get a piece of non-stick baking paper, place it into the crust and then weigh it down with ceramic baking beans (or dried rice/lentils).

  8. Step 8:

    Bake in the over for 25 minutes. Remove the lentils/beans and then cook for another 10-15mins until golden.

  9. Step 9:

    Take the tart case out of the oven and let it cool while you work on the filling and meringue.

  10. Step 10:

    For the filling: 

    Take 1/3 of the plant milk and mix in the cornflour until completely dissolved. Add this to a pot on the stove with the remaining plant milk.

  11. Step 11:

    Add the remaining ingredients to the pan (except for the butter and diced pineapple) and bring it up to heat. Whisk frequently whilst cooking down the mixture.

  12. Step 12:

    After 10-15 minutes, you should notice the mixture thickening. Keep heating and stirring until the lemon curd is thick and bubbles slowly. Once it is very thick, add the vegan butter and pineapple chunks and keep stirring until the butter is full incorporated.

  13. Step 13:

    Take off the Take off the heat and pour it into the cold pie crust. Set aside for 1 hour to cool and then cover in clingfilm (or put it in an airtight container) and place it in the fridge.heat and pour it into the cold pie crust. Set aside for 1 hour to cool and then cover in clingfilm (or put it in an airtight container) and place it in the fridge.

  14. Step 14:

    For the meringue:

    Prepare the aquafaba in advance by reducing it from 300ml to 150ml by simmering in a pan on low heat on the hob for 15 minutes. Allow the aquafaba to cool for at least 1 hour.

  15. Step 15:

    Add aquafaba to a stand mixer with the ½ tsp of cream of tartar and set to medium speed. It should take 10-15 minutes to become soft peaks.

  16. Step 16:

    Meanwhile, place 250g caster sugar and 80ml of water in a pan and bring to boil. Avoid agitating this mix as much as possible because the sugar might crystallise. Use a candy thermometer to track the temperature. When it reaches 121C (250F), take it off the heat and slowly pour it down the side of the bowl into the whipped up meringue. Be careful not to let it splash.

  17. Step 17:

    Let the stand mixer run for a couple minutes more until the meringue mixture cools down. Once mixture is glossy and thick, plop it onto the pie filling.

  18. Step 18:

    Leave it to cool down for ~20 minutes and then use a blowtorch to softly burn the meringue (or place it under the grill). Chill briefly then serve!

Ingredients

  • For the pie crust

    • 250g Allinson's plain flour
    • 150g Vegan butter
    • 2-3 tbsp Water (cold)
    • 2 tbsp Silver Spoon Icing Sugar
    • 1/2 tsp Salt
  • For the lemon filling

    • 180ml Pineapple Juice
    • 150g Pineapple (cubed)
    • 1 Lemon (juice & zest)
    • 300ml Plant-based milk
    • 200g Silver Spoon Caster Sugar
    • 20g Vegan butter
    • 55g Cornflour
    • A drop/pinch Yellow colouring or turmeric
  • For the meringue

    • 300ml Aquafaba (reduced down to 150ml)
    • 250g Silver Spoon Caster Sugar
    • 1/2 tsp Cream of tartar
    • 80ml Water
    • A pinch Salt

Utensils

  • Tart tin
  • Thermometer
  • Electric whisk
  • Baking beans
  • Blow torch or grill

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