Vegan Pineapple Meringue Pie

Vegan Pineapple Meringue Pie

I originally wanted to call this recipe a Pina Colada Meringue Pie, as the filling is made with pineapple juice and coconut milk, but sadly there’s no rum so I’ve gone with Vegan Pineapple Meringue Pie instead! This was my first time making vegan pastry, vegan curd and vegan meringue – and thankfully it all came out so well. The pastry is crisp and flaky, the curd is firm and tropical, and the meringue is pillowy and light like a cloud. I was beyond impressed with the results from using chickpea water (also know as aquafaba) to make a vegan meringue! You could easily make this into a lemon meringue pie too by using lemon juice instead of pineapple, I haven’t tried it myself yet but I’ll let you know when I do!

Jump straight to the recipe!

To make the pastry I used my food processor to whizz the dairy free butter, sugar and flour together, then I added water until it came together into a dough.

I wrapped the dough in cling film and chilled it for about an hour. It was a really hot day when I made this, so if it’s cooler, 30 minutes will suffice. I rolled the pastry out onto cling film, then lifted it up and lined the tin, trimming off the edges.

 

Using baking paper that I had scrunched up first, I lined the pastry and poured in baking beans. I pricked the bottom of the pastry with a fork too.

It blind baked for around 15 minutes, then I removed the baking paper and baking beans and baked it for around 12 minutes until it was fully baked and not raw on the bottom at all. I left it to cool.

For the pineapple curd I put the pineapple juice, sugar, cornflour, almond milk and coconut milk into a pan and warmed it on a low heat until the sugar dissolved. Then I brought it up to a simmer and kept stirring, after a few minutes it thickened into a curd. I added a little turmeric to make it more yellow in colour, then I put it into a bowl and let it cool down for 10 minutes.

I poured the curd into the pastry base, smoothed it out, then put it in the fridge to set.

Vegan Pineapple Meringue Pie

For the meringue I started by whisking up the chickpea water in my stand mixer with the xanthan gum. To make the sugar syrup I put caster sugar and water in a pan and let it come to the boil with the lid on. If I noticed any sugar around the edges of the pan I brushed them away with a wet pastry brush. Once the chickpea water was at a stiff peak stage I kept the mixer running whilst pouring the sugar syrup in, I kept the mixture running for another 5 minutes until the meringue was thick and glossy.

Vegan Pineapple Meringue Pie

I decided to pipe it onto the pie over the curd, leaving a little curd showing around the edge. Of course you can heap it all on with a spoon too. Then I got out my kitchen blowtorch and browned the meringue all over.

Vegan Pineapple Meringue Pie

I took the Vegan Pineapple Meringue Pie into work and didn’t mention to anyone that it was vegan. I got so many compliments on how light and yummy the meringue was! Also the curd set way better than any non-vegan curd I’ve ever made, and you don’t even have to bake it. My brother and boyfriend were also big fans of the Vegan Pineapple Meringue Pie. I’m so happy with how it turned out, and I want to make a lemon version soon too.

 

I’m linking this Vegan Pineapple Meringue Pie recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Zoale and Life Diet Heath.

5 from 1 vote
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Vegan Pineapple Meringue Pie

Servings 12

Ingredients

For the pastry

  • 230 g Plain flour
  • 1 tbsp Caster sugar
  • 100 g Dairy free butter
  • 1-2 tbsp Water

For the pineapple curd

  • 325 ml Pineapple juice
  • 400 ml Coconut milk
  • 200 g Caster sugar
  • 80 g Cornflour
  • 50 ml Almond milk or other dairy free milk
  • 1/4 tsp Turmeric

For the meringue

  • 200 g Caster sugar
  • 55 ml Water
  • Water from 400g can of chickpeas
  • 1/2 tsp Xanthan Gum or Cream of Tartar
  • 1 tsp Vanilla

Instructions

  1. To make the pastry use a food processor to whizz the dairy free butter, sugar and flour together. Or you can do this by hand in a bowl by rubbing the butter into the plain flour and caster sugar until it resembles bread crumbs

  2. Add the water and pulse the food processor until it comes together into a dough. You may not need all the water so add it slowly. Again if you're doing this by hand, pour the water into the bowl slowly and mix with a spoon until it comes together into a dough

  3. Wrap the dough in cling film and chill it in the fridge for 30 minutes, or up to an hour if it's a hot day

  4. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  5. Roll the pastry out onto cling film, then lift it up and line the 9" loose bottom pie tin, trimming off the edges

  6. Prick the bottom of the pastry with a fork. Then using baking paper (scrunch it up first for a better fit) line the pastry and pour in baking beans

  7. Blind bake the pastry for 15 minutes, then remove the baking paper and baking beans and bake it for 12-15 minutes until fully baked and not raw on the bottom at all. Leave to cool

  8. For the pineapple curd, put the pineapple juice, sugar, cornflour, almond milk and coconut milk into a pan and warm it on a low heat until the sugar dissolves

  9. Bring it up to a simmer and keep stirring, eventually it will thicken into a curd. Add the turmeric and stir it in. Put the curd into a bowl and let it cool down for 10 minutes

  10. Pour the curd into the pastry base, smooth it out, then put it in the fridge to set

  11. For the meringue start by whisking up the chickpea water in a stand mixer with the xanthan gum or cream of tartar

  12. To make the sugar syrup put caster sugar and water in a pan and let it come to the boil with the lid on. If you notice any sugar crystallising around the edges of the pan, brush them away with a wet pastry brush. Use a candy thermometer to check the temperature and when it reaches 115C/240°F it's ready

  13. Once the chickpea water is at a stiff peak stage, keep the mixer running whilst pouring the sugar syrup in, make sure it doesn't hit the side of the bowl. Keep the mixture running for another 5 minutes until the meringue is thick and glossy

  14. Pipe or spread the meringue over the curd

  15. Use a kitchen blowtorch to brown the meringue all over

  16. Serve immediately and store leftovers in the fridge for 2 days

You can find more of my Vegan recipes by clicking here!

Vegan Pineapple Meringue Pie

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Pineapple Upside Down Sandwich Cake

Pineapple Upside Down Sandwich Cake

Pineapple upside down cake has stood the test of time – it was created in the 1920s and is still loved today! It all started when pineapple became available in canned form and the companies producing it used the recipe in their advertising. They were originally made in cast iron skillets and flipped onto the plate when finished which displayed the fruit. This Pineapple Upside Down Sandwich Cake is a modern version which turns it into a sandwich cake filled with jam and fresh whipped cream, it’s a great family dessert that everyone will love!

Jump straight to the recipe!

I lined and greased two sandwich tins. I sprinkled the bottom of one cake tin with caster sugar. In the same tin I arranged the pineapple rings and glace cherries.

To the pineapple juice I added the melted butter,  golden caster sugar, eggs, vanilla extract and self raising flour, and mixed it all together.

I divided the mixture into the two cake tins, using scales for accuracy.

The cakes baked for 30-35 minutes.

  

I spread a layer of jam onto the non-pineapple side, then piped the cream on top.

I put the pineapple side on top and the Pineapple Upside Down Sandwich Cake was done! I love how effective the look of this cake is! The pineapple neatly arranged on top looks fantastic and saves the need for any other kind of decoration. Something the bakers of any decade can appreciate!

This Pineapple Upside Down Sandwich Cake was so delicious! The sponge is lovely and light with a hint of pineapple flavour, the jam and cream in the middle is the perfect combination, and the juicy pineapple on top is so yummy!


Pineapple Upside Down Sandwich Cake

Servings 12

Ingredients

  • 2 tbsp Caster sugar
  • 12 Glace cherries
  • 432 g Tin of pineapple rings in juice
  • 240 g Butter melted
  • 250 g Golden caster sugar
  • 4 Eggs
  • 1 tsp Vanilla extract
  • 300 g Self raising flour
  • 300 ml Double cream whipped
  • 170 g Strawberry jam

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line two 8" sandwich tins

  2. Drain the juice from the pineapple rings into a bowl until you have 100ml, then discard the rest

  3. Sprinkle the bottom of one cake tin with the caster sugar, then arrange the pineapple rings and glace cherries in a pattern on top

  4. To the pineapple juice add the melted butter and golden caster sugar and mix together

  5. Then add the eggs and vanilla extract, and mix in

  6. Then add the self raising flour, mix well and divide the mixture between the two cake tins. Use scales for accuracy if needed

  7. Bake the cake for 30-35 minutes until golden brown and a skewer inserted comes out clean. Remove from the tins and leave to cool fully

  8. Spread the jam onto the non-pineapple sponge, then pipe of spread the cream on top of the jam. Then top with the pineapple sponge

Recipe adapted from Good Food

You can find more of my Cake recipes by clicking here!

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