I love desserts, but sometimes finding acceptable vegan substitutes for classic favorites can be difficult. Imagine how thrilled I was to find this delicious sweet potato pie, 100% plant-based and with directions to make vegan pie crust from scratch! Minimal processing involved: all you need is a fork, a rolling-pin, some measuring tools and a food processor or blender. It turns out dense and creamy, with a flakey, crispy crust.
Ingredients For Vegan Pie Crust:
- 2 cups all-purpose flour (with extra for rolling)
- 1 teaspoon salt
- 1/4 cup ICE COLD water (very important)
- 3/4 cup solid vegetable shortening (like Crisco)
Making pie crust always leaves a little up to luck, but if you want some excellent Pro Tips on how to do it right, click here.
Combine all of the flour and salt into one bowl. In a separate bowl, take about 1/3 of the flour mixture and mix it in with the cold water using your fork, until it looks like a collection of little flour pebbles. In the remaining flour mixture, cut in the vegetable shortening, also using your fork, until it is crumbly and pebbly as well. Add in the flour and water mixture and combine JUST until the dough holds itself together. You can choose to chill the dough for a few hours before rolling, which really helps solidify the fats that became warm in mixing (let it sit on the counter for 20-30 mins after you take it out of the fridge). Roll it using a rolling-pin on a lightly floured surface to about 1/4 inch thickness. Roll once more to a 1/8 inch thick circle and gently transfer to an ungreased pie pan, tucking and trimming to fit.
Now time for the filling!
Ingredients for Pie Filling:
- 1 (14 oz.) container of soft (silken) tofu
- 1 (14 oz.) container of firm or extra firm tofu
- 1 (24 oz.) can of sweet potatoes in syrup, drained
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup sugar
Preheat the oven to 350 degrees F. Blend all of the ingredients together in a food processor or blender until smooth and free of lumps (I used a blender and needed a dash of soy milk to get it all started). Pour into the pie shell and bake for one and a half hours, or until a toothpick inserted in the center comes out clean. You’ll want to cover the exposed crust with strips of tin foil, removing them for the last half hour of cooking. It’s a little tedious, but it’s worth it because then the crust turns out perfectly golden brown!
Do you have a favorite vegan recipe you want to share? Don’t be shy–contact us!