vegan pie

This super easy vegan peanut butter pie recipe is made with a healthy gluten-free almond oat chocolate crust but it’s as delicious as the traditional version with Oreo cookies! The creamy peanut mousse filling is naturally sweetened, and topped with a rich chocolate ganache, making this pie to the perfect simple dessert that tastes like actual snickers!

Vegan Peanut Butter Mousse Pie

almonds (*see notes for options)

gluten-free oats (or regular oats)

dates

cocoa powder (unsweetened)

tbsp coconut oil (melted)

salt

8,8 oz silken firm tofu

non-dairy cream cheese (or sub more silken firm tofu)

peanut butter

maple syrup (or other syrup/sugar to taste)

tsp vanilla extract

coconut cream (or another non-dairy whipping cream)

coconut milk (full-fat (or sub another non-dairy cream))

4,2 oz dark chocolate (chopped)

salted peanuts

Preheat the oven to 340°F (170°C) and lightly grease a 10-inch deep tart/pie pan with removable base or springform pan (*see photo and note in the blog post if using another size).

Place the almonds and oats in a highspeed-blender (or food processor) and process into a coarse flour. Add the cocoa powder, soft dates, liquid coconut oil and a pinch of salt and process until the mixture sticks together. (If it seems too dry, add a little bit of water or non-dairy milk).

Transfer the crumbly sticky dough into a lightly greased pie pan. Press it down firmly and up the sides to create an even pie shell. Bake in the preheated oven for about 15 minutes (or just place in the fridge for a no-bake option*). Then let it cool completely.

Chocolate Crust (*see step-by-step photos above)

Add the firm silken tofu, non-dairy cream cheese, creamy peanut butter, maple syrup, and vanilla extract to a blender (or food processor) and blend until smooth and creamy. Then set aside.

In a pre-cooled mixing bowl, whip up the coconut cream until fluffy and stiff peaks form. Then gently fold it into the peanut butter cream mixture until just combined. Spread the mousse onto the prepared pie crust, smoothing out evenly. Place in the fridge overnight to set. (If you can’t wait that long, simply place the pie in the freezer for 1 hour or until set).

Peanut Butter Mousse

Place the chopped dark chocolate in a heatproof bowl. Heat the non-dairy cream in a small saucepan until it just starts to boil. Then pour it over the chopped chocolate and let it sit for 2-3 minutes to allow the chocolate to melt. Then stir with a whisk until the ganache is smooth.

Pour the melted chocolate over the chilled peanut butter pie, smoothing out evenly. Decorate with crunchy salted peanuts as desired and chill until set.

When ready to serve, slice and enjoy!

Chocolate Ganache

This is the ultimate recipe for gluten-free vegan apple crumb pie. With a flakey gluten-free pie crust, a sweet apple filling and the perfect crumb topping. Easy + healthy!

Perfect Gluten-Free Vegan Apple Crumb Pie

Bob's Red Mill Gluten Free 1-to-1 Baking Flour

tsp sea salt

vegan butter (, cold)

water

apples (, about 10 medium apples)

lemon

cinnamon

Bob's Red Mill Coconut Sugar

Bob's Red Mill Arrowroot Starch

oats

Bob's Red Mill Almond Flour

coconut oil

maple syrup

vanilla

Preheat the oven to 350ºF. Grease a 9" pie dish and set it aside.

Start by making the topping. Add all ingredients into a small bowl and mix together. Set aside.

Move onto the apples. If you haven't yet, peel and slice your apples into thin strips (about 1/8" thick). Add the apples into a large mixing bowl. Add the lemon juice, cinnamon, coconut sugar, and arrowroot starch. Mix together and set aside.

And finally, let's make the crust. Add the gluten-free flour, salt, and cold butter into a food processor. Blitz together until the butter is combined with the flour. Add 1/4 cup of cold water and process until combined. Pulse in the next tablespoon of water and then if needed the final one. At this point, the dough should have come together and will be pliable.

Transfer the dough onto a piece of parchment paper. Form into a ball and top with another piece of parchment. Roll out the crust into a circle to about 1/8" thick.

Remove the top piece of parchment paper from the dough and flip it into the pie dish. Press the crust into the dish so that it's even throughout. Fold the top of the crust over slightly and then crimp the edges with your fingertips.

Transfer the apples into the crust and spread evenly throughout. Sprinkle the topping on top.

Bake on the center rack for 50 - 60 minutes until the crust and topping are golden brown and you can hear the apple filling bubbling. Remove from the oven and allow to cool for at least 20 minutes before slicing and serving.

To serve, top with a scoop of vegan vanilla ice cream!

https://content.jwplatform.com/videos/YDfozy5s.mp4

This is the ultimate recipe for gluten-free vegan apple crumb pie. With a flakey gluten-free pie crust, a sweet apple filling, and the perfect crumb topping. Easy + healthy!

This vegan Shepherd's Pie is a hearty comfort meal perfect for the holidays. Serve this up for Thanksgiving as a delicious plant-based side dish or entree!

Vegan Shepherd's Pie

lbs sweet potatoes

unsweetened non-dairy milk

vegan butter

green/brown lentils

quinoa (I used rainbow)

thyme

bay leaves

vegetable broth (divided)

olive oil

mushrooms

onion

celery (about 3 stalks)

carrot (about 1 medium)

garlic powder

Salt & pepper

balsamic vinegar

arrowroot powder (optional)

Add the sweet potatoes to a pot and top with water. Bring to a rolling boil then cover and let cook for 15 minutes.

Meanwhile, add the lentils and quinoa to a small saucepan. Cover with 2 cups of broth, the fresh thyme and bay leaves. Bring to a boil, cover and reduce to simmer. Cook for about 30 minutes until the water has been absorbed.

When the potatoes are done cooking, drain the water and add in non-dairy milk, butter, salt and pepper. With an electric mixer, whip potatoes until smooth and creamy. Cover and set aside.

When the lentils are done, preheat the oven to 425ºF and heat the olive oil in a large skillet (or dutch oven) over medium heat.

Add the mushrooms, onion, celery, carrot and garlic powder to the hot skillet and season with salt and pepper. Cook until veggies are tender, about 10 minutes. Add lentil-quinoa mixture and stir to combine. Stir in balsamic vinegar and 1 cup of broth.

Whisk the remaining 1/2 cup broth together with the arrowroot powder and in a separate dish. Once smooth, stir into the filling mixture.

Transfer the lentil mixture to a baking dish (I used a 2 qt, but 9x13 will also work). Smooth with a spatula and top with whipped potatoes. Spread the potatoes out in an even layer and smooth over with a spatula. Sprinkle with salt and pepper and bake for 15 - 20 minutes until potatoes have browned slightly.

Remove and let cool for 5 minutes then serve!

https://content.jwplatform.com/videos/tD9w7glh.mp4

Vegan Shepherd’s Pie with Whipped Sweet Potato

You’ll LOVE this vegan apple pie recipe. It has a perfectly flaky, crisp and tender pie crust, and a deliciously juicy and aromatic apple pie filling. It’s also super easy to make, and you couldn’t possibly tell that it’s vegan! I’ve also included all my top tips for knowing when your pie is done and for preventing a soggy bottom.

The Ultimate Vegan Apple Pie

batches Extra Flaky Vegan Pie Crust

lemon juice

200 g (1 cup) caster/superfine sugar

¾ tsp ground ginger

nutmeg

g (1 ½ tbsp) vegan butter ((I used the Stork baking block.))

g (3 ½ tbsp) cornstarch (US)/cornflour (UK)

milk

sugar,

Prepare a double batch of the Extra Flaky Vegan Pie Crust, divide it into two equal pieces (for the bottom crust and for the lattice top), and chill it in the fridge for at least 30 minutes or until needed. You can also prepare it a day or two in advance.

You will need a 9 inch (23cm) pie dish ready to have on hand. It should be about 2 inches (5cm) deep. I recommend using a metal pie dish.

Vegan pie crust:

Slice the peeled and cored apples into 4-5mm slices.Tip: This is the optimal thickness that will give you pleasantly soft apples that still have a small amount of bite to them after the pie is fully baked. If you cut them much thinner, they will turn into mush during the relatively long baking time this pie requires.

Transfer the apple slices into a large bowl, drizzle them with lemon juice and mix well.Tip: The lemon juice slows down the oxidation and browning.

Add the sugar and spices, and mix well.

Cover the bowl and allow the sliced apples to macerate at room temperature for 1-2 hours, or until they have slightly softened and have released a noticeably large amount of juices (you should get just over 1 cup or about 260mL of juices, but it will vary with the type of apples you&#39;re using).

About 30 minutes before you start assembling the pie, transfer the apples into a sieve or colander placed over a bowl to drain the juices.

Pour the apple juices into a saucepan and cook them over medium heat for 10-15 minutes, with occasional stirring, until syrupy. The juices will thicken further when cooled, so you don’t need to cook them all the way until they have the consistency of jam.

Once reduced, add the vegan butter and cook them for a further 30 seconds. Then, remove from the heat and allow to cool until warm.

To finish off the apple pie filling, add the cornstarch to the sliced apples and mix well until it&#39;s evenly distributed. Pour over the reduced apple juices. If they’ve thickened too much during cooling, re-heat them briefly until warm to loosen them up.Mix it all together. Note that the reduced juices will remain in clumps/streaks throughout the filling as they’re fairly thick – that’s perfectly OK.

Apple pie filling:

To make the bottom pie crust, roll out half of the vegan pie crust on a lightly floured surface into a rough circle about 3mm thin. The circle should be at least 2-3 inches larger than the pie dish.

Transfer it into the pie dish and trim the excess pastry so that you have about 1 inch (2.5cm) of overhang.

Transfer the apple pie filling into the bottom pie crust, making sure that the apple slices are tightly packed together.

Bottom pie crust:

Make the lattice top: roll out the other half of the vegan pie crust on a lightly floured surface into an approximately 9x12 inch (23x30cm) rectangle about 3mm thin. Cut out 1 inch (2.5cm) strips, you should get a total of 12. Tip: To get perfectly straight strips, I recommend using a long ruler as a guide and a pastry wheel or pizza cutter to cut them.

Assemble the lattice by weaving the strips together. Trim the ends of the lattice strips, so that they reach past the edge of the filling by a few millimetres.

Lattice top:

Fold the overhanging pastry inwards, so that it covers the ends of the lattice strips. Press it gently together along the fold, so that the layers of dough adhere to each other.

To crimp the edge, form a V-shape with the thumb and index finger of your non-dominant hand on the outside edge of the pie crust. Then, use either the thumb, the index finger or the knuckle of the index finger of your dominant hand to push the pastry into that V-shape. Move around the edge of the pie crust to create a fluted rim.

Crimping:

Chill the finished pie in the fridge for 30-40 minutes or in the freezer for 15-20 minutes.Tip: Chilling the assembled pie helps to achieve maximum flakiness and also prevents the vegan butter in the pie crust from leaking out during baking.

While the pie is chilling, pre-heat the oven to 400ºF (200ºC) with a large baking sheet or tray on the middle oven rack.Tip 1: Baking the pie on a pre-heated baking sheet starts the bottom of the pie baking straight away and helps to prevent a soggy bottom. It also has the extra benefit of the baking sheet catching any stray juices that might bubble up and out of the pie.Tip 2: If you struggle with soggy bottoms on your pies, you can bake your pie on the lower middle oven rack instead.

Chilling the pie &amp; pre-heating the oven:

Mix together the maple syrup and non-dairy milk. Lightly brush the chilled pie with this vegan &quot;egg wash alternative&quot; and sprinkle it with granulated sugar.

Place the pie onto the pre-heated baking sheet and bake at 400ºF (200ºC) for about 1 hour 15 minutes.If the crimped edge of your pie starts browning too quickly, cut out a circle from a piece of aluminium foil and use the remaining foil to cover the edge (shiny side up). This prevents the edge from burning, while still allowing the central lattice to continue baking and browning.If the whole top of the pie is browning too quickly, cover it all with a sheet of aluminium foil (shiny side up) and continue baking until done. I like to bake the pie uncovered for the last 5 minutes of so, to ensure that the lattice top is perfectly crisp as it comes out of the oven.

The pie is done when the apples have softened (check their texture with a toothpick or a thin, sharp knife), the juices are visibly bubbling through the vents in the lattice and the pie filling has reached an internal temperature of 195ºF (90ºC).

Allow to cool for at least 4 hours before serving.

Baking:

The pie is best on the day of baking, but you can keep it for up to 2 days at room temperature, covered lightly with with a clean tea towel or a sheet of aluminium foil. Don&#39;t wrap it tightly in cling film or keep it in a closed container, as that will soften the crust too much.

Storage:

This is the only vegan pie crust recipe you’ll ever need. It’s ultra flaky, crisp and tender, super easy to make, and you couldn’t possibly tell that it’s vegan! The secret to its next-level flakiness lies in using frozen, sliced vegan butter and in an extra laminating step, which also makes the pie dough easier to handle.This recipe makes enough pie dough for one single-crust 9 inch (23cm) pie, but is easily doubled if you want to make a double-crust pie (with a lid or lattice).

Extra Flaky Vegan Pie Crust

200 g (1 ⅔ cups) plain all-purpose flour

½ tbsp caster/superfine sugar

g (⅓ stick) cold vegan butter, from the fridge

80 g (⅓ cup) cold water

In a large bowl, whisk together the flour, sugar and salt.Tip: If you&#39;re working in a very warm kitchen, you can chill the bowl and your combined dry ingredients in the fridge for about 30 minutes before starting. This will reduce the chances of the vegan butter getting too warm and soft when you make the pie dough.

Add the cold vegan butter (from the fridge) and use your fingertips to work it into the dry ingredients until you get a mixture resembling breadcrumbs.Tip: This prevents gluten development in subsequent steps and ensures that your baked pastry will be nice and tender.

Add the frozen, sliced vegan butter. Toss it in the dry ingredients, and make sure that it’s all evenly covered in flour. If any pieces of butter have clumped together, break them up.Tip: Using frozen butter prevents it from melting too quickly, and maximises the  flakiness of the final, baked pastry.

Add the cold water, 1-2 tablespoons at a time. After each addition of water, gently toss all the ingredients together with your fingertips, ensuring that the flour is evenly hydrated. Tip: You might not need all the water listed in the recipe, as different brands/types of all-purpose flour absorb slightly different amounts of moisture. I’ve found that I usually use all of it.

When the dough starts clumping together, give it a quick knead (pressing it against the sides of the bowl) until it comes together in a ball. Don’t over-work the dough as that can result in gluten development and a tough pastry.The final vegan pie dough won’t look smooth: it might crack slightly in places and it will look a bit “shaggy” – that’s perfectly fine. As long as there aren’t any completely dry spots (all the flour should be hydrated) and you can see large pieces of butter, you can proceed with the next step. If you do see patches of dry flour, sprinkle them with some extra cold water. (See blog post for photos of what the pie dough should look like.)

Wrap the pie dough in cling film and chill in the fridge for 1-2 hours. I don’t recommend freezing the dough at this stage, as it can lead to cracking when you roll it out in the laminating step.

Making the vegan pie dough:

Lightly flour your work surface and the top of the chilled pie dough.

Tap on the pie dough with a rolling pin to make it more pliable.

Roll it out into a long rectangle. The exact dimensions don’t matter much, just make sure that you don’t roll it thinner than about 3-4mm. While rolling, make sure that it doesn’t stick to the surface, by occasionally sliding your hands underneath.

Turn the dough so that a short end is closest to you. Brush away any excess flour and fold the dough as you would an A4 letter – the top third down towards the middle and the bottom third up over it. This is called a &quot;letter fold&quot;.

Rotate the dough by 90 degrees (so that the open ends are closest and farthest from you). Roll out into a similar-sized rectangle and repeat the letter fold. Tip: If the dough becomes too soft at any point, chill it in the fridge for 15-20 minutes before proceeding.

After the two letter folds, wrap the dough in cling film and chill it in the fridge for at least 30 minutes or until needed.

Use as instructed in the chosen pie recipe.This recipe makes enough pie dough for one single-crust 9 inch (23cm) pie, but is easily doubled if you want to make a double-crust pie (with a lid or lattice).

Laminating the pie dough:

The vegan pie crust keeps well wrapped tightly in cling film for 1 week in the fridge or 2-3 weeks in the freezer. When you want to use it, allow it to thaw at room temperature before using. If you press down on it with a finger, it should leave an indentation – but it should feel firm, not too soft to the touch.

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)

tsp salt

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)

turmeric powder

tsp ground ginger

cloves

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

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.

Making the perfect pie dough is all about the technique, but this easy handmade vegan pie dough is straight forward to follow and makes a super flaky and crisp crust!

Easy Vegan Pie Dough

(330 grams) all purpose flour

tbsp (12 grams) sugar

tsp (3 grams) salt

oz (113 grams) cold vegan butter*, cut into 1/2" pieces

oz (113 grams) cold vegetable shortening, in heaping tbsp pieces

4-6 tbsp (60-90 grams) ice cold water, more if needed

Whisk together 1 1/2 cups (198g) flour, the...

Whisk together 1 1/2 cups (198g) flour, the sugar, and salt. Add the vegan butter and shortening and cut it into the flour using a pastry blender or with two knife cutting in opposition. Cut the fats into the flour until you have a well combined mixture. It should be pebbly and starting to clump together.

Add the last cup (132g) of flour and...

Add the last cup (132g) of flour and briefly cut into the dough to combine. Pour in 4 tbsp (60g) of ice cold water and use a wooden spoon or silicon spatula to combine and gently knead/press the dough together. If there are any dry crumbs left on the bottom of the bowl, sprinkle in the additional cold water, a tablespoon or so at a time until it's able to form a dough. Do not make a smooth dough at this point, you can leave it a bit crumbly.

Top 10 vegan pie recipes from across the web

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

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Vegan Peanut Butter Mousse Pie

Perfect Gluten-Free Vegan Apple Cru...

Vegan Shepherd's Pie

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Vegan Sweet Potato Pie

Vegan Pumpkin Pie

Easy Vegan Pie Dough

Simple Vegan Pot Pie

Vegan Pecan Pie

Top 10 vegan pie recipes from across the web

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

Top Tags

Vegan Peanut Butter Mousse Pie

Perfect Gluten-Free Vegan Apple Cru...

Vegan Shepherd's Pie

The Ultimate Vegan Apple Pie

Extra Flaky Vegan Pie Crust

Vegan Sweet Potato Pie

Vegan Pumpkin Pie

Easy Vegan Pie Dough

Simple Vegan Pot Pie

Vegan Pecan Pie

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