Tag Archive for pie

Coconut Key Lime Pie {Vegan}

Recipe number 2 this week on the theme of coconut-lime!

This is a variation of the lemon meringue pie that I wrote for my cookbook, Aquafabulous! I just made it up, though, so it didn’t actually make it into the cookbook… whoops!

Coconut Key Lime Pie Vegan

This is really, really tasty.

Normally lemon curd is thickened with egg yolks, and then you use the whites (which you have separated out) to whip to make the meringue. This recipe is vegan, so no eggs or butter are used, obviously. Aquafaba is used for the meringue, of course, but the curd still needs to be thickened in some way. Here, I used cornstarch.

The coconut milk also helps to give it a thick, creamy texture and a nice, fatty mouthfeel.

Torch the meringue on this mutha, and you have a show-stopping dessert. Even better, torch it at the table to generate some excitement and oohs and ahhs.

Oh–FYI–even thought I’m calling this “key lime pie,” I just used regular limes. You can use either, based on what is available to you.

Vegan Coconut Key Lime Pie

Coconut Key Lime Pie {Vegan}

Ingredients

  • 1 store-bought vegan pie crust or home-made
  • 1 400 ml can of coconut milk
  • 2 tbsp cornstarch
  • 3/4 cup sugar
  • 1/2 tsp salt
  • Zest of 2 limes
  • 3/4 cup lime juice (freshly squeezed or bottled if you’re lazy)
  • 1/2 cup vegan butter (or you could try coconut oil)
  • 1/3 cup aquafaba
  • 1/4 cup sugar
  • 1/4 tsp cream of tartar

Method

  1. Dock your pie crust with a fork and pre-bake it in a 350 degree oven for about 10 minutes, or until it’s golden. Set aside to cool.
  2. In a medium, heavy-bottomed saucepan, place the coconut milk and the cornstarch. Whisk well to combine. Turn the heat on to about medium, and bring up to the boil, allowing the milk to thicken. Add the sugar, salt, lime zest, lime juice, and vegan butter, and whisk well to combine. Bring up to the boil again, allowing it to bubble and thicken. NOTE: if the colour is too pale, you could add a couple drops of green food colouring. This won’t affect the taste, just the esthetic look of the pie.
  3. Pour the hot curd into the prepared pie crust, and let set in the fridge overnight (or at least for a few hours).
  4. To make the meringue, place the aquafaba, sugar and cream of tartar in the bowl of your stand mixer (alternatively, you can do this with a hand mixer, it just means you have to stand there and whip it for 10 minutes). Whip for 2 minutes on the lowest setting to combine, then turn up to medium for 2 minutes, and finally to high for about another 4-6 minutes, until the meringue is light and fluffy, and holds a peak.
  5. Spread the meringue on top of the pie, and torch to brown. Serve immediately.

Okanagan Stone Fruit Galette

Galette.

I love the word. It’s elegant and French, and makes me think of patisseries in Paris. In reality, though, a galette is the opposite of elegant and refined. French, yes, but more French countryside rustic than fancy French pastries beside the Seine.

I recently got back from the Okanagan. It’s a region in BC known for a few things: desert, heat, wine, and many, many kinds of produce–including stone fruit. Pretty much everywhere you go, you’ll see apricot, plum, peach, and cherry trees.

stone fruit galette

When I was a kid, my parents would drive up there every summer and come home with a backseat full of boxes of stone fruit, and this year, I got to do the same.

Despite its fancy name, a galette is really just a lazy man’s (or gal’s), pie. Lazy, because you don’t need to form the crusts, cut them, flute them. You basically make a pie crust, roll it out, plop your pie filling in the middle, and fold the crust up to make a package to contain the fruit.

The end result is a kind of rustic-looking pie, perfect for taking on a picnic, because you only need a knife to cut it, and your hands to eat it with.

Given that it’s basically a pie, you can pretty much use any fruit pie filling that tickles your fancy. I reckon I’ll try my hand at a an apple on early in the fall. I, however, used my Okanagan booty for mine, and it turned out great.

IMG_0202

Okanagan Stone Fruit Galette

Ingredients: 

  • 2 peaches
  • 2 plums
  • 4 apricots
  • 3/4 cup cherries, pitted and halved
  • 1/4 cup sugar
  • 3 tbsp flour
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon
  • One pie crust (your fave recipe, or mine, even store-bought if you want to be extra lazy with this lazy pie)
  • One egg

Method:

  1. Make the pie crust in advance, and then wrap in plastic wrap and allow to sit in the fridge for a couple of hours. Remove from fridge and allow to warm up a little while you make the filling.
  2. Wash and pit all the fruit. You will want to peel the peaches, but the rest don’t need to be peeled. Or, you can sub nectarines for peaches, which won’t require peeling. Slice up the fruit and place it in a bowl. Toss well.
  3. Add the sugar, flour, cinnamon, and lemon juice, and toss to mix/coat.
  4. Roll out the pie crust on a piece of parchment or a silpat. You want to make it square or rectangular, and about 1/4″ thick. Place the fruit in a pile in the centre, then carefully begin folding up the sides until the pie makes a nice package (with a hole in the top).
  5. Beat the egg in a small bowl, and brush the pastry with it. Sprinkle sugar all over.
  6. Carefully lift the parchment or silpat with the pie on it onto a baking sheet, and bake in a 350 degree oven for 30-40 minutes.
  7. Remove from oven, and, again, carefully remove the pie from the baking sheet using the parchment or silpat, and allow to cool. Slice and serve with a dollop of whipped cream.
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