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!
Step by step…
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.
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.
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.
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.
Vegan Pineapple Meringue Pie
Sweet pastry with a pineapple curd filling, topped with aquafaba meringue
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
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
If you like this, check out more of my Sweet Tarts & Pies recipes!
Or you might like my Vegan recipes!
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