Pineapple Pie, Vegan and Gluten Free
The kind of recipe that reminds us of the brighter side of summer: a lovely construction consists of a gluten-free biscuit crust, a rich pineapple cream over it, and then a plant-based whipped cream on top. To complete the picture sprinkle some yellow turmeric and green matcha powder and serve with small slices of fresh pineapple. A midsummer night's dream 🍍
Equipment
Ingredients
Crust
- 200 gram vegan gluten-free biscuits
- 100 gram vegan butter or coconut oil
- 6 tbsp water
- 1 tbsp powdered sugar or maple syrup optional
- 1 tsp pure vanilla extract
- pinch salt
Pineapple Filling
- 1 cup Coconut milk 18% fat
- ⅓1 כוס Pure pineapple juice without added sugar
- 1 tbsp Maple syrup optional, to taste
- 1 tsp Agar agar powder
- ⅛-¼ tsp turmeric
- קמצוץ salt
- 3 tbsp Cornstarch
- 3 tbsp water to dilute the cornstarch
- 140-150 gram Pieces of fresh, frozen or canned pineapple
Topping
- 250 ml plant-based whipped cream with mild sweetness, very cold
- A pinch of turmeric and matcha powder for decoration optional
For Serving
- small slices of pineapple (preferably fresh or defrost), ground turmeric and matcha powder to decorate the plate.
Instructions
Crust
- Preheat oven to 180 degrees Celsius.
- Grind the biscuits in a food processor, add vegan butter and salt; Add the water gradually and process for a few more seconds until the mixture turns into a dough.
- Line a pie pan, base and sides with the dough (no need to grease the pan).
- Place in the hot oven and bake for 10 minutes - no more; Remove and cool on a wire rack.
Pineapple Filling
- In a small saucepan, preferably with a heavy bottom, put pineapple juice, coconut milk, agar powder and salt.
- Dilute the cornstarch with 3 tablespoons of water and add to the saucepan. Stir constantly.
- Taste and adjust sweetness - if necessary add one tablespoon of maple syrup.
- Gradually add the turmeric while stirring, until you get he desired hue.
- Cook over a medium-high heat; when boiling and thicken cook for another half minute. Remove from heat and let it cool a little at room temperature (don't let it cool completely).
Assembly
- Place the pineapple pieces evenly on the cooled and baked crust .
- Spread the pineapple filling over the crust and and flatten.
Toppings
- Whip the cold whipping cream until it is firm; Fill a whipping bag with a wide star tip and pour over the pineapple filling in circles - from the outside in.
- Sprinkle a pinch of ground turmeric and matcha powder over the whipped cream, place in the fridge to set - for about an hour.
- Serve with some fresh (or defrost) pineapple pieces (optional).
Notes
If you use frozen pineapple - make sure to dry it from the excess liquid.
Tried this recipe?Let us know how it was!