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Vegan Pineapple Meringue Pie
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Vegan Pineapple Meringue Pie

Sweet pastry with a pineapple curd filling, topped with aquafaba meringue
Course Dessert
Cuisine American
Keyword vegan
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Author thebakingexplorer

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

  • 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