We're not really into fancy desserts but sometimes you've just got to celebrate by binge eating sugary food. This pie is the perfect birthday treat for your favourite vegan. Or the perfect Sunday afternoon snack for your favourite non-vegan. Or the perfect Easter treat for your favourite coeliac... basically if someone wanted to make me this pie, I'd be happy.
It uses aquafaba - which is just a fancy name for the water that you can pour off tinned chickpeas and beans. I was very skeptical about it at first but honestly, it's great. I find the water from lighter coloured beans the least "beanny" and if you can find unsalted or low salt beans, that's even better.
This dessert pairs well with champagne, but then again, so does everything. As it appears here the recipe is gluten-free, though of course feel free to use wheat based flour and pastry if you're not a coeliac.
It uses aquafaba - which is just a fancy name for the water that you can pour off tinned chickpeas and beans. I was very skeptical about it at first but honestly, it's great. I find the water from lighter coloured beans the least "beanny" and if you can find unsalted or low salt beans, that's even better.
This dessert pairs well with champagne, but then again, so does everything. As it appears here the recipe is gluten-free, though of course feel free to use wheat based flour and pastry if you're not a coeliac.
Crust
To make the pie crust you could blind bake gluten free pastry in a pie dish or you can just blitz to crumbs a packet of sweet, gluten free biscuits (vegan ones can be hard to find but you will find them if you persevere) in the food processor, mix them with about a quarter of a cup of melted Nuttelex or similar and a handful of whatever nuts you fancy then squish the whole mess into the bottom of a pie dish and chill for an hour or so.
Lemon filling (with thanks to Rebecca Coleman)
1/3 cup non-dairy milk – we used rice milk
1/3 cup water
1 Tbs corn starch (check it's made from corn, not wheat)
8 Tbs sugar
8 Tbs lemon juice
Zest of 1 and 1/2 lemons
4 Tbs mild flavoured vegetable oil
Pinch salt
Thoroughly mix the water, milk and cornstarch. Whisk it over a low heat until it starts to thicken, add the rest of the ingredients and stir until it's thick or until you can draw a line in it on the back of a spoon. Try not to eat it while it's hot because it has more burning power than lava and will give you third degree glutton burns on your face – trust me on this one...put it in the fridge.
Meringue
1/3 cup aquafaba
1/3 cup sugar
1/4 teaspoon cream of tartar
Put everything in a bowl and beat until it forms stiff peaks or until it doesn't fall out of the bowl when you tip it upside down. This will take about ten minutes so it's best to get the slaves (I mean children) to do it.
Assemble your pie and heap the meringue on the top in peaks. Then take a blow torch – you don't need an expensive kitchen one, we used the one from the shed! In fact you don't need a blowtorch at all, but it's great fun and makes the pie look fancy.
Serve and enjoy :-)
To make the pie crust you could blind bake gluten free pastry in a pie dish or you can just blitz to crumbs a packet of sweet, gluten free biscuits (vegan ones can be hard to find but you will find them if you persevere) in the food processor, mix them with about a quarter of a cup of melted Nuttelex or similar and a handful of whatever nuts you fancy then squish the whole mess into the bottom of a pie dish and chill for an hour or so.
Lemon filling (with thanks to Rebecca Coleman)
1/3 cup non-dairy milk – we used rice milk
1/3 cup water
1 Tbs corn starch (check it's made from corn, not wheat)
8 Tbs sugar
8 Tbs lemon juice
Zest of 1 and 1/2 lemons
4 Tbs mild flavoured vegetable oil
Pinch salt
Thoroughly mix the water, milk and cornstarch. Whisk it over a low heat until it starts to thicken, add the rest of the ingredients and stir until it's thick or until you can draw a line in it on the back of a spoon. Try not to eat it while it's hot because it has more burning power than lava and will give you third degree glutton burns on your face – trust me on this one...put it in the fridge.
Meringue
1/3 cup aquafaba
1/3 cup sugar
1/4 teaspoon cream of tartar
Put everything in a bowl and beat until it forms stiff peaks or until it doesn't fall out of the bowl when you tip it upside down. This will take about ten minutes so it's best to get the slaves (I mean children) to do it.
Assemble your pie and heap the meringue on the top in peaks. Then take a blow torch – you don't need an expensive kitchen one, we used the one from the shed! In fact you don't need a blowtorch at all, but it's great fun and makes the pie look fancy.
Serve and enjoy :-)
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