Low-Fat Vegan Pineapple Pie

Recipe by zori2559
READY IN: 1hr
SERVES: 16
YIELD: 16
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • First make the cream. In the food processor or with the immersion mixer bled chopped pineapple, yogurt and cornstarch. I dont add sugar because the pineapple is sweet enough to my taste, but if you like pies to be sweeter, you can add 150 gr superfine white sugar.
  • Once it's creamy, transfer into a deep saucepan and heat over medium heat. Cook stirring constantly until it's well thickened, about 5 minutes. Set aside.
  • Turn on the oven to 180°C.
  • In a large mixing bowl combine flour with the baking powder and sugar. Stir. Make a well in the center and add juice and oil. Quickly knead with your hands to form soft dough.
  • Cut 1/3 piece from the dough and set aside.
  • Place the bigger part of dough onto a baking paper and roll into 1/2 inch thin crust. Place it into a round baking pan and cover evenly the sides of the pan.
  • Pit the bottom of the pie crust with a fork.
  • Fill with the thick pineapple cream.
  • Roll the remaining 1/3 part of dough into a 1/2 inch thin crust, then place it onto the cream to close the pie.
  • Close evenly the edges of the pie crust.
  • With a knife cut four long lines on the top of the pie.
  • Brush lightly with 1 tbsp of soy yogurt.
  • Bake in the preheated oven about 40-45 minutes, or until well browned on top.
  • Allow to cool comleteley, then slice in triangles and serve.
  • Usually, I make these pies the evening before and serve the next morning for breakfast.
Advertisement