Low-Fat Vegan Pineapple Pie
"Really, really delicious pie filled with pineapple cream. Low in sugars and vegan. Cream can be made days ahead and kept in refrigerator."
- Ready In:
- 1hr
- Serves:
- Units:
Nutrition Information
2
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ingredients
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for the base
- 250 g all-purpose flour
- 2 teaspoons baking powder
- 100 raw sugar
- 80 ml pineapple juice
- 80 ml canola oil
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for the cream
- 1 fresh pineapple, peeled and chopped
- 250 g soy yogurt, vanilla flavored
- 100 g cornstarch
- 1 tablespoon soy yogurt, vanilla flavored
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.
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i like it..... it look YAMMMMYYYYYYY :)
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Really, really delicious pie filled with pineapple cream. Low in sugars and vegan. Cream can be made days ahead and kept in refrigerator.
