Vegan Pineapple Meringue Pie

Ingredients

• 230 gPlain flour
• 1 tbspCaster sugar
• 100 gDairy-free butter
• 1–2 tbspWater
• 325 mlPineapple juice
• 400 mlCoconut milk
• 200 gCaster sugar
• 80 gCornflour
• 50 mlAlmond milk (or other dairy-free milk)
• 1/4 tspTurmeric
• 200 gCaster sugar
• 55 mlWater
• Water from a 400 g canChickpeas
• 1/2 tspXanthan gum or cream of tartar
• 1 tspVanilla

Instructions

1. 1

   Make the pastry

   Whizz the dairy-free butter, 1 tbsp caster sugar and flour in a food processor, or rub them together by hand until the mixture resembles breadcrumbs.

2. 2

   Bring together

   Add the water gradually, pulsing or mixing until the pastry forms a dough. You may not need all 1–2 tbsp.

3. 3

   Chill the dough

   Wrap the dough in cling film and chill for 30 minutes, or up to an hour if the weather is hot.

4. 4

   Heat the oven

   Preheat the oven to 180°C fan/200°C/400°F/Gas Mark 6.

5. 5

   Line the tin

   Roll out the pastry on cling film, lift it into a 9-inch loose-bottomed pie tin and trim away the excess.

6. 6

   Prepare to bake

   Prick the pastry base with a fork. Scrunch baking paper to help it fit, line the pastry and fill with baking beans.

7. 7

   Bake the shell

   Bake for 15 minutes, then remove the paper and baking beans. Bake for a further 12–15 minutes, until the base is fully baked and no longer raw. Leave to cool.

8. 8

   Warm the filling

   Put the pineapple juice, 200 g caster sugar, cornflour, almond milk and coconut milk in a pan. Warm over a low heat until the sugar dissolves.

9. 9

   Thicken the curd

   Bring the mixture to a simmer, stirring continuously until it thickens. Stir in the turmeric, transfer the curd to a bowl and leave it to cool for 10 minutes.

10. 10

    Fill the pastry

    Pour the curd into the cooled pastry shell and smooth the surface. Place the pie in the fridge to set.

11. 11

    Whisk the aquafaba

    Whisk the chickpea water in a stand mixer with the xanthan gum or cream of tartar.

12. 12

    Boil the syrup

    Put 200 g caster sugar and 55 ml water in a pan and bring to the boil with the lid on. If sugar crystallises on the sides, brush it away with a wet pastry brush. Use a candy thermometer; the syrup is ready at 115°C/240°F.

13. 13

    Finish the meringue

    When the chickpea water has reached stiff peaks, keep the mixer running and pour in the syrup without letting it hit the side of the bowl. Continue mixing for 5 minutes, until thick and glossy.

14. 14

    Top the pie

    Pipe or spread the meringue over the set curd.

15. 15

    Brown the topping

    Use a kitchen blowtorch to brown the meringue all over.

16. 16

    Serve the pie

    Serve immediately and keep any leftovers in the fridge for up to 2 days.

What is pineapple meringue pie?

Meringue pie is a familiar American dessert format: a pastry shell holds a soft, sweet filling beneath a billowy topping. This vegan version replaces the usual egg-based meringue with aquafaba, the liquid from a can of chickpeas.

Pineapple juice brings a tangy fruit note, while coconut milk gives the thickened filling richness. A little turmeric lends colour, and the toasted meringue adds contrast to the smooth curd.

Nutrition and macros by portion

The nutrition label shows one serving as written: 369 calories, 3g protein, 59g carbs, 14g fat.

The pastry and sugars provide much of the carbohydrate, while dairy-free butter and coconut milk contribute most of the fat. The aquafaba topping adds some protein, though the supplied nutrition lists 3 g per serving. Serve a slice after a meal with fresh fruit, or pair it with a less-rich main course to balance the plate.

Building a pastry shell

Cold butter: work it into the flour and sugar until the mixture looks like breadcrumbs, then add water slowly. Stop once the dough comes together so the pastry does not become unnecessarily wet.

Blind baking: lining the pastry with baking paper and beans helps hold the sides in place. Removing the weights for the second bake lets the base cook through and dry out.

Getting the curd to set

Cornflour: stir the filling as it heats so it thickens evenly rather than catching on the bottom of the pan. Keep it at a simmer until it has turned into a thick curd.

Chilling: let the curd cool for 10 minutes before filling the shell, then refrigerate the pie until the filling is set. The recipe does not specify a setting time, so allow enough time for it to firm before adding the meringue.

Making aquafaba meringue

Stiff peaks: whisk the chickpea water with xanthan gum or cream of tartar until it holds firm peaks before adding the syrup. This gives the mixture structure for piping or spreading.

Sugar syrup: bring it to 115°C and pour it into the running mixer without letting it run down the bowl’s side. Keep whisking for 5 minutes after adding it, until the meringue looks thick and glossy.

Finishing and serving

Toasted top: brown the meringue evenly with a kitchen blowtorch, moving it over the surface rather than holding it in one spot. Serve the pie immediately after torching, as directed.

A sharp knife and a clean wipe between slices help keep the layers neat. The sweet, creamy pie works well after a lighter main course or with fresh fruit alongside.

Timing the stages

The stated total time is 90 minutes, but the pastry needs 30 minutes of chilling, or up to an hour in hot weather, and the filled pie also needs time to set in the fridge. Plan ahead if you want clean slices at a particular serving time.

You can bake the shell and make the filling before preparing the meringue. Add and torch the topping close to serving for the intended fresh finish.

Recipe notes & tips

• Add the pastry water a little at a time and stop as soon as the dough comes together.
• Scrunch the baking paper before lining the pastry so it sits more easily in the tin.
• Stir the pineapple mixture continuously as it thickens to help prevent it catching.
• Use a thermometer to check that the syrup reaches 115°C before adding it to the aquafaba.
• Pour the syrup carefully into the running mixer, avoiding the side of the bowl.
• Torch the meringue shortly before serving for the freshest finish.

Variations

• Other dairy-free milk: use a different plant milk in place of almond milk.
• Cream of tartar: choose it instead of xanthan gum to stabilise the aquafaba.
• More colour: adjust the turmeric slightly to change the filling's golden hue.
• Piped topping: pipe the meringue into peaks for a more decorative finish.
• Simple topping: spread the meringue in swirls with a spoon instead of piping it.

Common mistakes to avoid

• Adding water too quickly: the dough may become too wet, so pour it in gradually.
• Skipping the weights: the pastry can puff or slump, so line it with paper and baking beans.
• Underbaking the base: it may stay raw underneath, so bake it without the weights for the full 12–15 minutes.
• Leaving the curd unstirred: it can catch as it thickens, so keep stirring over the heat.
• Adding syrup before stiff peaks: the meringue may lack structure, so whisk the aquafaba to stiff peaks first.
• Pouring syrup against the bowl: it can stick to the side, so direct it into the moving mixture.

How to store

Refrigerate leftovers and eat within 2 days. The recipe says to serve the pie immediately; it does not give a reheating method.

Frequently asked questions