dessert pie

You will need a kitchen blowtorch for this delicious dessert recipe. This is an edited extract from A Table for Friends: The Art of Cooking for Two or Twenty by Skye McAlpine (Bloomsbury, $49.99).

Easy lemon meringue pie recipe

Scottish shortbread biscuits

salted butter, softened

titanium-strength gelatine leaf

can condensed milk

lemon juice

lemon

tsp salt

eggwhites

caster sugar

tsp vanilla extract

Created with a homemade vegan pie crust, a creamy, spiced sweet potato filling and a fluffy vegan marshmallow frosting, this pie is perfect for sharing with friends or family and it&#039;s the grand finale to any Thanksgiving or Christmas dinner. It&#039;s also made completely without coconut and can easily be prepared ahead of time.

Vegan Sweet Potato Pie

all purpose flour (130 g)

1.8 oz cold vegan butter (cubed)

light brown sugar (14 g)

water (30-45 ml)

oz sweet potatoes

vegan heavy cream (150 ml) (vegan double cream)

brown sugar (180 g)

cornstarch (35 g)

cinnamon

turmeric powder

tsp ground ginger

nutmeg

cloves

salt

cardamom (optional)

canola oil (15 ml)

Preparing the pie crust: Place the flour, cold vegan butter, salt and sugar in a food processor and pulse until a crumbly dough forms. Slowly add the cold water until the dough is crumbly but sticks together between your fingers. Roll the dough into a firm ball, wrap in cling film and place it in the fridge for at least 30 minutes. 

Steam the sweet potatoes: In the meantime, peel and cube the sweet potato, then steam the potato cubes for at least 15-20 minutes or until soft. 

Blend the pie filling: Transfer the soft cubes to a blender alongside the cream, sugar, cornstarch, vanilla, cinnamon, turmeric, ginger, nutmeg, cloves, salt and cardamom (if using). Blend until smooth, stopping regularly to scrape down the sides of your blender. 

Roll out the pie crust: Between two sheets of non-stick baking parchment roll your dough into a circle of roughly 2-4 mm thickness. Lightly grease and coat an 8-inch pie dish with flour, then flip the pie crust into the dish. Trim the overhanging dough and crimp around the edges. Use a fork to pierce the pie crust and set it into the fridge for 10 minutes. 

Preheat: Preheat your oven to 180°C (350°F). 

Assemble and bake the pie: Pour the sweet potato filling into the pie crust and smooth out the top with a spatula. Transfer to the oven and bake for 45 minutes, rotating the pie dish halfway through. After 45 minutes, cover the pie in aluminium foil and bake for another 15 minutes, covered. 

Cool down: Allow for the pie to cool down for 30 minutes in the oven, then transfer to the fridge and let it set for at least 2 hours. Once the 2 hours elapse, carefully remove the pie from the pie dish and place it onto a serving dish. 

Prepare the marshmallow frosting: Place the marshmallows into a non-stick sauce and coat them in the rapeseed oil. Whilst continuously stirring, heat the marshmallows on low heat, until they soften. Continue to stir until the marshmallows are broken down into a soft fluff. 

Decorate: Remove from the heat and spoon onto the sweet potato pie instantly. Use a blowtorch to caramelize the marshmallow fluff edges.

Serve: Slice and enjoy the pie right away or keep it in the fridge for up to 3 days. 

Delicious vegan pumpkin pie recipe - with a creamy coconut and pumpkin filling and a crunchy biscuit base.

Vegan Pumpkin Pie

Medjool dates

maple syrup

water (optional)

pumpkin puree (425 g)

7.6 oz coconut milk (225 ml)

brown sugar (200 g)

cornstarch

Preheat your oven to 350ºF (175ºC) and grease a tart tin (preferably with coconut oil).

Place the vegan biscuits into a food processor and pulse a couple of times to break them down. Place the Medjool dates into a little hot water to soften for a few minutes, then add them to the biscuits in the processor. Pour in the maple syrup and process until you get a thick sticky mixture. If it’s too dry, add in a little water (1-2 Tbsp).

Press the biscuit mixture into the tart tin to form the pie base and set in the fridge whilst you&#39;re preparing the vegan pumpkin pie filling.

Combine all ingredients for the filling in a large mixing bowl until no lumps remain - you might want to use an electric hand whisk to make it easier. 

Pour the mix onto the cake base, smooth out with a knife and bake at 175ºC for 25-30 minutes. Allow for the cake to cool down entirely before slicing &amp; enjoy with some whipped coconut cream or drizzled caramel.

A classic American delicacy, this Sour Cherry Pie is the ultimate summer dessert! It can be made with fresh, frozen or canned cherries, making this a recipe to have on hand all year round!

Sour Cherry Pie

(2 ½ cups) all-purpose flour

(20 tablespoons) unsalted butter

¼ cup to ½ cup ice water

Egg egg

kg (2.2 pounds or about 6 cups) sour cherries (pitted)

(1 cup) granulated sugar

(about 3 tablespoons) cornstarch

almond extract

vanilla extract

(1 tablespoon) unsalted butter

(about 12 grams) granulated sugar

Add the flour, sugar and salt to the jar of a food processor, then pulse a few times to combine. Add the chilled butter and pulse until pea-size pieces form.

Slowly pour the ice water, about 1 tablespoon at a time, pulsing to combine in between. Once you start seeing a few large clumps form, stop adding water, then dump the dough onto a floured surface and finish bringing the dough together using floured hands.

Form a large dough ball, then divide into 2. Flatten each dough ball into a disk. Cover with plastic and refrigerate for 1 hour (or up to 2 days) before rolling out.

Prepare the crust:

Combine the pitted cherries, sugar and lemon juice in a medium saucepan or small Dutch oven. Cook, over medium heat, until the cherries release their juices.

Mix the cornstarch with 2 tablespoons of water in a bowl. Stir in the dissolved cornstarch into the cooked cherries and continue cooking until the filling thickens, about 3-5 minutes.

Remove the filling from the heat and stir in the vanilla and almond extracts. Let the cherry filling cool before assembling the pie.

Make the cherry pie filling:

Preheat oven to 425ºF.

On a floured surface, roll out one of the chilled pie disks until about a 12-inch diameter circle. Transfer to a 9-inch pie pan, carefully pressing into the bottom and sides of the pan.

Pour the filling into the crust, spreading it evenly with a spatula. Then, dot it with cubes of cold butter.

Roll out the second disk to 12-inch round and use a pastry wheel (sharp knife or pizza cutter also work) to cut ten 3/4-inch wide strips. Arrange the strips on top of the filling, forming the lattice. Trim the excess dough and flute or crimp the edges of the crust.

Brush the crust with the egg wash, then sprinkle with 1 tablespoon sugar.

Bake for 15 minutes at 425ºF, then lower the temperature to 375ºF and continue baking until the crust is golden brown and the filling is bubbly, about 45 to 60 minutes more. If the crust is browning too quickly, place a pie crust shield or cover with foil to prevent burning.

Let the pie cool slightly if you plan on serving warm, or completely if you plan on serving at room temperature.

Assemble and bake the cherry pie:

We love all your recipes at our home. Made a few for our holiday gathering and my son now wants a slow cooker and asked for your link. Thank you for working so hard to keep us healthy and full.

Looks delicious – just the right amount of messiness!

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Easy lemon meringue pie recipe

Vegan Sweet Potato Pie

Vegan Pumpkin Pie

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Top 4 dessert pie recipes from across the web

The most viewed dessert pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy lemon meringue pie recipe

Vegan Sweet Potato Pie

Vegan Pumpkin Pie

Sour Cherry Pie

The most viewed dessert pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine