Ingredients
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
- Prepare the Pie Crust: Follow your vegan pie crust recipe up to the point before baking, typically until the dough is chilled and ready to roll.
- Preheat Oven and Roll Dough: Preheat the oven to 210°C (410°F). Remove the dough from the fridge and let it sit at room temperature for 5 minutes. Roll out the dough on a lightly floured surface to a size slightly larger than your pie dish, then carefully transfer it into a 10.5" (26cm) pie dish.
- Fit Dough into Dish: Lightly grease the base and sides of the pie dish. Gently press the dough into the dish without stretching, trim excess pastry, and crimp the edges by pinching or using a fork. Prick the base of the pastry multiple times with a fork.
- Blind Bake the Crust: Cut a parchment paper circle larger than the pie, place it over the crust, and fill with baking beads or dried beans/rice/lentils. Bake for 20 minutes at 210°C. Remove the weights and parchment, reduce the oven temperature to 175°C (347°F), and bake for another 15-20 minutes until golden. Cool on a rack.
- Cook Sweet Potatoes: Boil sweet potatoes in salted water for 25-30 minutes until tender. Drain and rinse with cold water to cool, then peel the skins off carefully.
- Make Pie Filling: Blend the cooked sweet potatoes, soy milk, and silken tofu in a high-speed blender until smooth. Add vegan butter, both sugars, cornstarch, vanilla extract, cinnamon, nutmeg, and salt, and blend again to a creamy consistency. Pour this filling into the cooled pie crust.
- Create Foil Shield: Fold a sheet of foil lengthwise and wrap it around the pie dish edges to shield the crust during baking, preventing over-browning.
- 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.
- Cool the Pie: Let the pie cool to room temperature for at least one hour before adding the topping.
- Prepare and Add Meringue Topping: Make a batch of vegan Italian meringue. Once the pie has cooled completely, gently spread the meringue on top using a spatula to create a light fluffy topping.
Notes
- Use soft or firm silken tofu based on texture preference; both work well for the pie filling.
- Vegan butter should be a brand suitable for baking to ensure the best texture and flavor.
- The combination of granulated and soft brown sugar enhances both sweetness and moistness in the filling.
- Blind baking the crust avoids a soggy bottom and ensures a crisp and golden base.
- The foil shield helps protect the crust edges from burning during the longer baking time.
- Allowing the pie to cool fully before adding meringue prevents melting or collapsing of the topping.
- Italian meringue is made from aquafaba or other vegan substitutes to keep this dessert fully plant-based.
- Prep Time: 40 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
