Description
This Vegan Sweet Potato Pie with Meringue Topping is a delightful plant-based dessert combining a flaky vegan pie crust, creamy sweet potato filling, and a delicate Italian meringue topping. Made without coconut, this autumn-inspired pie is perfectly spiced with cinnamon and nutmeg, making it a perfect festive or family dessert that serves 12.
Ingredients
Scale
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 through to step 6 according to your chosen crust recipe.
- Preheat and Roll Out: Preheat your oven to 210°C (410°F). Remove the chilled dough and let it sit at room temperature for 5 minutes. On a lightly floured surface, roll out the dough to a size larger than your pie dish. Carefully transfer the dough into a 10.5″ (26cm) pie dish using your rolling pin.
- Fit the Dough: Lightly grease the pie dish with oil or vegan butter. Gently press the dough into the base and sides without stretching. Trim excess pastry around edges and crimp edges with fingers or a fork. Pierce holes evenly in the base with a fork to prevent bubbling.
- Blind Bake the Crust: Cut a parchment paper circle slightly larger than the pie. Place over the dough and fill with baking beads or dried beans to weigh it down. Bake at 210°C (410°F) for 20 minutes. Remove weights and bake at a reduced temperature of 175°C (347°F) for 15–20 minutes until light golden. Cool on a rack to room temperature.
- Cook Sweet Potatoes: Boil the sweet potatoes in salted water for 25–30 minutes until tender. Drain and rinse under cold water. 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 sugar, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, and salt. Blend again until creamy and fully combined. Pour the filling into the par-baked pie crust.
- Create Foil Shield: Fold a sheet of foil to the circumference length of the dish and form a tent around the edges of the pie to protect the crust during baking.
- Bake the Pie: Bake at 175°C (347°F) for 45–55 minutes until the crust is browned and the filling is set with a slight jiggle in the center.
- Cool: Allow the pie to cool to room temperature for at least one hour to set fully.
- Prepare and Add Topping: Make a batch of vegan Italian meringue. Once the pie is completely cooled, use a spatula to spread the meringue evenly over the top as an optional decorative topping.
Notes
- Silken tofu can be soft or firm; choose based on desired filling texture.
- Use vegan butter to keep the recipe dairy-free and to add richness.
- Granulated and soft brown sugars add depth and sweetness; adjust to taste.
- Blind baking helps prevent a soggy bottom crust by partially baking before filling.
- Italian meringue topping is optional but adds a beautiful light finish.
- Pie crust can be store-bought vegan crust or homemade; ensure it’s vegan.
- Use a high-speed blender for a consistently smooth filling texture.
- Foil shielding prevents overbrowning of the crust edges during final baking.
