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!
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Vegan Pineapple Meringue Pie
To make the pastry, use a food processor to whizz the dairy free butter, sugar and flour together, then add water until it comes together into a dough. Wrap the dough in cling film and chill it for about an hour. Roll the pastry out and line the tin, prick the pastry all over with a fork then trim off the edges. Line the pastry with scrunched up baking paper, then add baking beans.
Blind bake the pastry for 15 minutes, then remove the baking paper and baking beans and bake it for 12 minutes until it is not raw on the bottom at all. Leave it to cool. To make 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. Bring to a simmer and keep stirring, after a few minutes it will thicken. Add the turmeric if using, then put it into a bowl and cool it for 10 minutes. Pour the curd into the pastry base, smooth it out, then put it in the fridge to set. For the meringue, whisk up the chickpea water and xanthan gum with an electric mixer until stiff peaks form. Then make the sugar syrup, put caster sugar and water in a pan and let it come to the boil with the lid on. Keeping the mixer running, pour the sugar syrup into the meringue, then keep the mixer running for another 5 minutes until the meringue is thick and glossy. Pipe or dollop the meringue onto the pie. Then use a kitchen blowtorch to brown the meringue all over.
Can you use shop bought pastry for the pie?
Yes! You can either buy a block of vegan shortcrust pastry and roll it out, or a ready rolled out sheet. Then follow the same steps to baking it (a process called blind baking). Or you can even buy a ready baked tart shell, just make sure it is 9" in diameter as that is the tart size this recipe is designed for.
How should you store this pie and how long does it last?
The pie is best eaten the day it's made. Or you can make and assemble the pastry and pineapple filling, then make the meringue fresh the next day. Store leftovers in the fridge and eat within 2 days. I do not recommend freezing it.
Can this recipe be made gluten free?
Yes! For a gluten free version, use a gluten free flour blend for the pastry, you might also like to add 1 tsp xanthan gum for better texture. Cornflour is naturally gluten free, but please check the packets of everything you use in case of cross contamination warnings. You can omit the cornflour if required.
More tips for making the Vegan Pineapple Meringue Pie:
- If you don't have baking beans for the blind baking process, you can use dry rice or any dried beans, then dispose of them afterwards.
- The tumeric in the filling is optional.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- 9" tart tin
- Mixing bowls
- Cooling rack
- Kitchen scales
- Food processor
- Baking beans
- Rolling pin
- Silicone mat
- Kitchen blowtorch
- Wilton 8B Piping nozzle
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Vegan Pineapple Meringue Pie
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
- ¼ tsp Turmeric
For the meringue
- 200 g Caster sugar
- 55 ml Water
- Water from 400g can of chickpeas
- ½ tsp Xanthan Gum or Cream of Tartar
- 1 tsp Vanilla
- 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
- 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
- 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
- Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6
- Roll the pastry out onto cling film, then lift it up and line the 9" loose bottom pie tin, trimming off the edges
- 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
- 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
- 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
- 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
- Pour the curd into the pastry base, smooth it out, then put it in the fridge to set
- For the meringue start by whisking up the chickpea water in a stand mixer with the xanthan gum or cream of tartar
- 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
- 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
- Pipe or spread the meringue over the curd
- Use a kitchen blowtorch to brown the meringue all over
- Serve immediately and store leftovers in the fridge for 2 days