Are you ready to dive into a world where flaky crusts meet luscious, plant-based fillings? Our collection of 18 Delicious Vegan Pie Recipes is here to prove that vegan baking is anything but boring. From sweet to savory, these pies are packed with flavor, easy to make, and perfect for any occasion. Let’s get baking—your next favorite pie is waiting!
Classic Vegan Apple Pie
How many times have I found myself in the kitchen, the sweet aroma of apples and cinnamon filling the air, as I prepare my all-time favorite dessert? There’s something incredibly comforting about baking a Classic Vegan Apple Pie, especially when it’s a recipe passed down through generations, now adapted to suit my vegan lifestyle.
Ingredients
- 2 1/2 cups all-purpose flour (I swear by King Arthur for the best texture)
- 1 cup vegan butter, chilled (I keep mine in the freezer for about 10 minutes before using)
- 1/4 cup ice water (yes, it must be ice cold!)
- 6 medium Granny Smith apples, peeled and thinly sliced (the tartness is perfect against the sweet)
- 3/4 cup granulated sugar (I sometimes mix in a bit of brown sugar for depth)
- 2 tbsp lemon juice (freshly squeezed makes all the difference)
- 1 tsp ground cinnamon (I’m generous with this)
- 1/4 tsp ground nutmeg (a little goes a long way)
- 1 tbsp cornstarch (to thicken those juicy apples)
Instructions
- Preheat your oven to 375°F (190°C). A properly heated oven ensures a golden crust.
- In a large bowl, mix the flour and vegan butter until the mixture resembles coarse crumbs. Tip: Use a pastry cutter for ease.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Be careful not to overwork it.
- Divide the dough in half, flatten into disks, wrap in plastic, and chill for 30 minutes. This step is crucial for a flaky crust.
- In another bowl, toss the apple slices with sugar, lemon juice, cinnamon, nutmeg, and cornstarch until evenly coated.
- Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer carefully to avoid tearing.
- Fill with the apple mixture, mounding slightly in the center.
- Roll out the second dough disk and place over the apples. Trim and crimp the edges to seal. Tip: Cut a few slits on top for steam to escape.
- Bake for 50 minutes, or until the crust is golden and the filling is bubbly. Let it cool before slicing to allow the filling to set.
Rich in flavor with a perfectly flaky crust, this Classic Vegan Apple Pie is a testament to how indulgent plant-based desserts can be. Serve it warm with a scoop of vegan vanilla ice cream for an unforgettable treat.
Vegan Pumpkin Pie with Coconut Cream
Just when you think pumpkin pie couldn’t get any better, here comes a vegan version that’ll knock your socks off. I remember the first time I tried making this; it was a chilly November evening, and the smell of spices filled my kitchen, making it feel like a hug from the inside.
Ingredients
- 1 1/2 cups pureed pumpkin (I swear by the organic kind for its deep flavor)
- 1/2 cup coconut sugar (it gives a caramel-like sweetness that’s just divine)
- 1/4 cup cornstarch (this is the secret to the perfect set)
- 1 can full-fat coconut milk (chilled overnight, because we’re making magic with the cream)
- 1 tsp vanilla extract (the good stuff, please)
- 1 tsp pumpkin pie spice (homemade blend if you’re feeling fancy)
- 1 pre-made vegan pie crust (because sometimes, we need a shortcut to happiness)
Instructions
- Preheat your oven to 350°F (175°C). A properly heated oven is key to a perfectly baked pie.
- In a large bowl, whisk together the pumpkin puree, coconut sugar, cornstarch, and pumpkin pie spice until smooth. Tip: Sifting the cornstarch prevents lumps.
- Pour the mixture into the pie crust, smoothing the top with a spatula. Bake for 45 minutes, or until the filling is set and slightly puffed.
- While the pie bakes, scoop out the solidified coconut cream from the can, leaving the water behind. Whip it with vanilla extract until fluffy. Tip: Chill your mixing bowl for better peaks.
- Let the pie cool completely before topping with coconut cream. This patience pays off in slices that hold their shape.
Rich in flavor and creamy in texture, this pie is a dream. Serve it with a drizzle of caramel or a sprinkle of toasted coconut for an extra touch of indulgence.
Chocolate Avocado Vegan Pie
Kind of like finding a hidden gem in your pantry, this Chocolate Avocado Vegan Pie is a delightful surprise that combines health with indulgence. I stumbled upon this recipe during a lazy Sunday when my sweet tooth was calling, but my fridge was nearly empty—except for a couple of ripe avocados begging to be used.
Ingredients
- 1 1/2 cups almond flour – I love the nutty flavor it adds, making the crust irresistibly crunchy.
- 1/4 cup melted coconut oil – Extra virgin is my go-to for its subtle sweetness.
- 2 ripe avocados – The creamier, the better for that silky smooth filling.
- 1/2 cup maple syrup – A natural sweetener that blends perfectly with the chocolate.
- 1/2 cup cocoa powder – I prefer Dutch-processed for its deep, rich color.
- 1 tsp vanilla extract – A splash of this elevates the chocolate flavor beautifully.
- A pinch of salt – Just a dash to balance all the sweetness.
Instructions
- Preheat your oven to 350°F (175°C) to get it ready for the crust.
- In a bowl, mix 1 1/2 cups almond flour with 1/4 cup melted coconut oil until it resembles wet sand. Tip: Press the mixture firmly into your pie dish to avoid a crumbly crust.
- Bake the crust for 10 minutes, or until it’s lightly golden. Let it cool while you prepare the filling.
- In a blender, combine 2 ripe avocados, 1/2 cup maple syrup, 1/2 cup cocoa powder, 1 tsp vanilla extract, and a pinch of salt. Blend until smooth. Tip: Scrape down the sides occasionally to ensure everything is well incorporated.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Chill the pie in the refrigerator for at least 4 hours, or until set. Tip: For best results, let it sit overnight to enhance the flavors.
Here’s the best part: slicing into this pie reveals a velvety texture that’s rich yet not overly sweet. Serve it with a dollop of coconut whipped cream or fresh berries for an extra touch of elegance.
Vegan Key Lime Pie
Remember the first time I tried vegan key lime pie, I was skeptical about how it could rival the traditional version. But oh, was I wrong! This creamy, tangy delight has become a staple in my summer dessert rotation, and today, I’m sharing my foolproof recipe that even non-vegans rave about.
Ingredients
- 1 1/2 cups graham cracker crumbs (I always go for the honey-free version to keep it vegan)
- 1/3 cup melted coconut oil (extra virgin is my favorite for its subtle sweetness)
- 1/4 cup maple syrup (the darker the better for a rich flavor)
- 2 ripe avocados (trust me, they make the filling unbelievably creamy)
- 1/2 cup key lime juice (freshly squeezed is a game-changer)
- 1/4 cup coconut cream (make sure it’s the thick part from the top of the can)
- 1 tsp vanilla extract (I splurge on the good stuff)
- 1/2 cup powdered sugar (sifted to avoid lumps)
Instructions
- Preheat your oven to 350°F (175°C) to get it ready for the crust.
- In a medium bowl, mix the graham cracker crumbs, melted coconut oil, and maple syrup until well combined. Tip: The mixture should stick together when pressed.
- Press the mixture firmly into a 9-inch pie dish, making sure to cover the bottom and sides evenly. Bake for 10 minutes, then let it cool completely. Tip: Chilling the crust in the fridge speeds up the process.
- While the crust cools, blend the avocados, key lime juice, coconut cream, vanilla extract, and powdered sugar in a food processor until smooth. Tip: Scrape down the sides occasionally to ensure everything is well incorporated.
- Pour the filling into the cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set. Tip: Overnight chilling gives the best texture.
Out of this world creamy with the perfect balance of sweet and tart, this vegan key lime pie is a showstopper. Serve it with a dollop of coconut whipped cream and a sprinkle of lime zest for an extra special touch.
Raw Vegan Blueberry Pie
Never has a dessert felt so indulgent yet so virtuous at the same time as this Raw Vegan Blueberry Pie. I stumbled upon this recipe during a summer detox, and it’s been a staple in my kitchen ever since, especially when I’m craving something sweet without the guilt.
Ingredients
- 2 cups raw almonds (I love the crunch they add, but you can sub walnuts if you prefer)
- 1 cup Medjool dates, pitted (soak them for 10 minutes if they’re not super soft)
- 1/4 tsp sea salt (just a pinch to balance the sweetness)
- 3 cups fresh blueberries (frozen works in a pinch, but fresh is best for that burst of flavor)
- 1/2 cup pure maple syrup (the real deal, none of that pancake syrup stuff)
- 1 tbsp lemon juice (freshly squeezed, please, for that zesty kick)
- 1/2 cup coconut oil, melted (it’s what gives the filling that dreamy, smooth texture)
Instructions
- Start by lining a 9-inch pie dish with parchment paper for easy removal later.
- In a food processor, blend the almonds until they’re finely ground but not turning into almond butter.
- Add the dates and sea salt to the processor, pulsing until the mixture sticks together when pressed.
- Press the almond-date mixture firmly into the bottom and up the sides of the prepared pie dish to form the crust. Tip: Use the bottom of a glass to smooth it out evenly.
- Chill the crust in the freezer for 15 minutes to set while you prepare the filling.
- In the same food processor (no need to wash it), blend 2 cups of blueberries, maple syrup, and lemon juice until smooth.
- With the processor running, slowly pour in the melted coconut oil to emulsify the mixture. Tip: This step is crucial for a silky filling, so take your time.
- Pour the blueberry mixture over the chilled crust, then sprinkle the remaining 1 cup of whole blueberries on top for a burst of freshness.
- Freeze the pie for at least 4 hours, or until completely set. Tip: Cover it with plastic wrap if you’re not serving it right away to prevent freezer burn.
Kindly let this pie sit at room temperature for about 10 minutes before slicing to soften slightly. The crust is satisfyingly crunchy, contrasting beautifully with the creamy, vibrant blueberry filling. Serve it with a dollop of coconut whipped cream for an extra touch of decadence.
Vegan Pecan Pie
Zesty flavors and a heartwarming aroma fill the kitchen whenever I whip up this Vegan Pecan Pie. It’s a recipe that holds a special place in my heart, reminding me of autumn evenings spent baking with my grandmother, albeit with a modern, cruelty-free twist.
Ingredients
- 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
- 1/2 cup coconut oil, solid (chilled in the fridge for about 30 minutes works best)
- 3-4 tbsp ice water (just enough to bring the dough together)
- 1 cup maple syrup (the darker, the richer the flavor)
- 1/2 cup brown sugar, packed (for that deep, molasses-like sweetness)
- 1/3 cup almond milk (unsweetened is my preference here)
- 2 tbsp cornstarch (a great thickener that’s always in my pantry)
- 1 tsp vanilla extract (pure, not imitation, makes all the difference)
- 2 cups pecans, roughly chopped (toasting them first elevates the flavor)
Instructions
- Preheat your oven to 350°F (175°C). A properly heated oven is key to a perfectly baked crust.
- In a large bowl, mix the flour and solid coconut oil until the mixture resembles coarse crumbs. Tip: Use a pastry cutter for ease, but your fingers work just as well.
- Gradually add ice water, one tablespoon at a time, until the dough just comes together. Overworking the dough leads to a tough crust.
- Press the dough into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Chill for 15 minutes to prevent shrinking.
- Blind bake the crust for 10 minutes. This step ensures a crisp base that won’t get soggy from the filling.
- In a saucepan over medium heat, whisk together maple syrup, brown sugar, almond milk, and cornstarch until the mixture thickens, about 5 minutes. Stir constantly to avoid lumps.
- Remove from heat and stir in vanilla extract and pecans. The mixture should be glossy and thick.
- Pour the filling into the pre-baked crust, spreading the pecans evenly.
- Bake for 25-30 minutes, until the filling is set and the crust is golden brown. A slight jiggle in the center is okay; it will firm up as it cools.
Golden and glistening, this Vegan Pecan Pie boasts a buttery crust and a filling that’s the perfect balance of sweet and nutty. Serve it slightly warm with a dollop of coconut whipped cream for an indulgent finish.
Banana Cream Vegan Pie
Finally, a dessert that doesn’t compromise on creaminess or flavor, even without dairy! I stumbled upon this Banana Cream Vegan Pie recipe during a summer picnic, and it’s been a hit ever since. The combination of ripe bananas and coconut cream creates a luscious filling that’s hard to resist.
Ingredients
- 2 cups raw cashews (soaked overnight, they blend smoother)
- 1/2 cup coconut cream (the thicker, the better for that creamy texture)
- 3 ripe bananas (spotted ones are sweeter, perfect for desserts)
- 1/4 cup maple syrup (I love the depth it adds compared to regular sugar)
- 1 tsp vanilla extract (always pure for the best flavor)
- 1 pre-made vegan pie crust (because sometimes, we need a shortcut)
Instructions
- Drain the soaked cashews and blend them with coconut cream until completely smooth, about 2 minutes. Tip: Scrape down the sides to ensure no chunks remain.
- Add the bananas, maple syrup, and vanilla extract to the blender. Blend again until the mixture is uniform and creamy.
- Pour the filling into the pre-made pie crust, smoothing the top with a spatula. Tip: Tap the pie dish gently on the counter to remove any air bubbles.
- Freeze the pie for at least 4 hours, or until set. Tip: Cover it with plastic wrap to prevent freezer odors from seeping in.
- Thaw for 10 minutes before slicing to serve. This makes cutting cleaner and the pie easier to enjoy.
Every bite of this pie is a dreamy mix of sweet bananas and rich coconut, with a crust that adds just the right amount of crunch. Serve it with a drizzle of caramel or fresh banana slices on top for an extra special touch.
Vegan Cherry Pie
Warm summer days always have me craving something sweet and fruity, and nothing hits the spot quite like a homemade vegan cherry pie. I remember the first time I tried making it, skeptical about skipping the butter, but the result was so deliciously flaky and rich, it’s become a staple in my kitchen.
Ingredients
- 2 cups all-purpose flour (I swear by King Arthur for the best texture)
- 1/2 cup coconut oil, solid (chilled in the fridge for about 30 minutes works best)
- 1/4 cup ice water (yes, it must be ice cold!)
- 4 cups fresh cherries, pitted (a cherry pitter is a game-changer here)
- 3/4 cup granulated sugar (I like to use organic cane sugar for a deeper flavor)
- 1 tbsp lemon juice (freshly squeezed makes all the difference)
- 1 tsp vanilla extract (the real deal, not imitation)
- 1/4 tsp almond extract (this secret ingredient elevates the cherry flavor)
- 2 tbsp cornstarch (for that perfect thick filling)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready when your pie is.
- In a large bowl, mix the flour and salt. Add the chilled coconut oil, cutting it in with a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
- Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 30 minutes. This rest period is crucial for flaky crust.
- While the dough chills, combine cherries, sugar, lemon juice, vanilla, almond extract, and cornstarch in a bowl. Let sit for 10 minutes to macerate.
- Roll out one dough disc on a floured surface to fit your pie dish. Transfer carefully, trimming any excess.
- Pour the cherry filling into the crust. Roll out the second disc and place over the filling. Seal and crimp the edges, then cut slits on top for steam to escape.
- Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
- Let the pie cool on a wire rack for at least 2 hours before slicing. This patience ensures the filling sets perfectly.
Perfectly sweet with a hint of tartness, this vegan cherry pie boasts a buttery crust that’s surprisingly dairy-free. Serve it warm with a scoop of coconut milk ice cream for an indulgent treat that’ll have everyone asking for seconds.
Sweet Potato Vegan Pie
Sweet potatoes have always been my go-to for creating desserts that are both indulgent and somewhat nutritious. This Sweet Potato Vegan Pie is a testament to how versatile and forgiving sweet potatoes can be, especially when you’re aiming for a dessert that’s creamy, rich, and completely plant-based.
Ingredients
- 2 cups mashed sweet potatoes (I swear by roasting them for deeper flavor)
- 1 cup coconut sugar (it gives a caramel-like sweetness that’s just perfect)
- 1/2 cup full-fat coconut milk (the creamier, the better for that silky texture)
- 1 tsp vanilla extract (always pure for me, no imitations)
- 1/2 tsp cinnamon (a little warmth goes a long way)
- 1/4 tsp nutmeg (freshly grated if you can)
- 1 vegan pie crust (homemade or store-bought, no judgment here)
Instructions
- Preheat your oven to 350°F (175°C). This ensures even cooking from the get-go.
- In a large bowl, combine the mashed sweet potatoes, coconut sugar, coconut milk, vanilla extract, cinnamon, and nutmeg. Mix until smooth. Tip: A hand mixer can make this process quicker and ensure a lump-free filling.
- Pour the filling into the vegan pie crust, smoothing the top with a spatula. Tip: Gently tap the pie on the counter to remove any air bubbles.
- Bake for 45 minutes, or until the filling is set and the crust is golden. Tip: If the crust edges brown too quickly, cover them with foil.
- Let the pie cool completely on a wire rack before slicing. This patience-testing step ensures clean slices.
Just out of the oven, this pie fills the kitchen with a warm, spicy aroma that’s hard to resist. The texture is luxuriously creamy, with a crust that’s flaky and buttery (yes, even though it’s vegan). Serve it with a dollop of coconut whipped cream for an extra touch of decadence.
Vegan Lemon Meringue Pie
Nothing beats the refreshing zing of a Vegan Lemon Meringue Pie on a warm summer day. I remember the first time I tried making it, skeptical about how the meringue would hold up without eggs, but the result was nothing short of magical. Now, it’s my go-to dessert for impressing guests and treating myself.
Ingredients
- 1 1/2 cups raw cashews, soaked overnight (trust me, this makes the filling so creamy)
- 1/2 cup lemon juice (freshly squeezed, because bottled just doesn’t have the same punch)
- 1/3 cup maple syrup (the real deal, none of that imitation stuff)
- 1/4 cup coconut oil, melted (I always keep mine in a jar by the stove for easy access)
- 1 tsp vanilla extract (the good kind, it makes all the difference)
- 1 pre-made vegan pie crust (I’m all for shortcuts when they taste this good)
- 1/2 cup aquafaba (that’s the liquid from a can of chickpeas, don’t toss it!)
- 1/4 tsp cream of tartar (this little helper stabilizes the meringue beautifully)
- 1/2 cup sugar (organic cane sugar blends in so smoothly)
Instructions
- Preheat your oven to 350°F (175°C) to get it ready for toasting the pie crust.
- Blend the soaked cashews, lemon juice, maple syrup, melted coconut oil, and vanilla extract in a high-speed blender until completely smooth. Tip: Scrape down the sides occasionally to ensure everything is well incorporated.
- Pour the filling into the pre-made pie crust and smooth the top with a spatula. Bake for 15 minutes, then let it cool completely. Tip: The filling will set as it cools, so patience is key here.
- While the pie cools, whip the aquafaba and cream of tartar in a clean, dry bowl until soft peaks form. Gradually add the sugar, continuing to whip until stiff peaks form. Tip: Make sure your bowl and beaters are grease-free for the best volume.
- Spread the meringue over the cooled pie, creating peaks with the back of a spoon. Toast the meringue with a kitchen torch or under the broiler for 1-2 minutes until golden. Watch closely to prevent burning.
Aquafaba meringue might just be the most ingenious vegan invention, giving this pie a light, airy top that contrasts perfectly with the rich, tangy filling. Serve it chilled with a sprinkle of lemon zest for an extra pop of flavor.
Vegan Strawberry Rhubarb Pie
Mmm, there’s nothing quite like the sweet and tangy combo of strawberries and rhubarb, especially when it’s baked into a flaky, vegan pie crust. I remember the first time I tried this pie at a friend’s potluck, and I’ve been hooked ever since. Now, it’s my go-to dessert for summer gatherings, and I love how it brings everyone together.
Ingredients
- 2 cups fresh strawberries, hulled and sliced (I find that ripe, in-season strawberries give the best flavor)
- 2 cups rhubarb, chopped into 1/2-inch pieces (don’t skip the rhubarb—it’s the star here!)
- 3/4 cup granulated sugar (I sometimes reduce this to 1/2 cup if my strawberries are super sweet)
- 1/4 cup cornstarch (this is my thickener of choice for a perfectly set filling)
- 1 tbsp lemon juice (a splash of acidity balances the sweetness)
- 1 tsp vanilla extract (I always use pure vanilla for the best aroma)
- 1 double crust vegan pie dough (homemade or store-bought, both work great)
- 1 tbsp non-dairy milk (for brushing—I like almond milk for its neutral flavor)
- 1 tbsp turbinado sugar (for sprinkling—it adds a lovely crunch)
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
- In a large bowl, gently toss together the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract until well combined. Let it sit for 10 minutes to macerate—this helps draw out the juices.
- Roll out one pie crust and fit it into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
- Pour the filling into the crust, spreading it evenly. Dot with small pieces of vegan butter if you like extra richness.
- Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits on top for steam to escape.
- Brush the top crust with non-dairy milk and sprinkle with turbinado sugar for a glossy, crunchy finish.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
- Let the pie cool on a wire rack for at least 2 hours before slicing—this patience pays off with a clean slice!
Every bite of this pie is a delightful mix of juicy strawberries and tart rhubarb, all wrapped in a buttery, flaky crust. Serve it warm with a scoop of vegan vanilla ice cream for the ultimate summer treat.
Peanut Butter Chocolate Vegan Pie
Yesterday, I stumbled upon the most decadent dessert that’s not only vegan but also ridiculously easy to make. It’s the kind of pie that makes you forget it’s dairy-free because every bite is just pure bliss.
Ingredients
- 1 1/2 cups vegan graham cracker crumbs (I love the texture these give, but any vegan cookie crumbs work)
- 1/3 cup melted coconut oil (extra virgin is my go-to for its subtle sweetness)
- 1 cup creamy peanut butter (the natural, no-stir kind works best here)
- 1/2 cup maple syrup (grade A for its rich flavor)
- 1 tsp vanilla extract (always pure, never imitation)
- 1/4 tsp salt (just a pinch to balance the sweetness)
- 1 cup dairy-free chocolate chips (I prefer dark chocolate for a deeper flavor)
- 1/2 cup coconut milk (full fat for that creamy texture)
Instructions
- Preheat your oven to 350°F (175°C). This ensures a perfectly crisp crust.
- In a medium bowl, mix the graham cracker crumbs and melted coconut oil until well combined. Press firmly into a 9-inch pie dish. Tip: Use the back of a spoon to smooth the crust evenly.
- Bake the crust for 10 minutes, then let it cool completely. This step prevents a soggy bottom.
- While the crust cools, whisk together peanut butter, maple syrup, vanilla extract, and salt in a large bowl until smooth.
- Pour the peanut butter mixture over the cooled crust, spreading it evenly with a spatula.
- In a small saucepan, heat the chocolate chips and coconut milk over low heat, stirring constantly until melted and smooth. Tip: Keep the heat low to avoid burning the chocolate.
- Pour the chocolate ganache over the peanut butter layer, tilting the pie dish to cover completely.
- Refrigerate the pie for at least 4 hours, or until set. Tip: Overnight chilling gives the best texture.
Finally, this pie is a dream with its creamy peanut butter layer and rich chocolate topping. Serve it chilled with a drizzle of extra peanut butter or a sprinkle of sea salt for an extra touch of elegance.
Vegan Coconut Cream Pie
Sometimes, the simplest desserts bring the most comfort, and this Vegan Coconut Cream Pie is no exception. I remember the first time I tried making it, skeptical about how creamy it could be without dairy, but one bite proved all my doubts wrong.
Ingredients
- 1 1/2 cups full-fat coconut milk (the canned kind is my favorite for its richness)
- 1/2 cup granulated sugar (I like to use organic for a cleaner taste)
- 1/3 cup cornstarch (this is your best friend for thickness)
- 1/4 tsp salt (just a pinch to balance the sweetness)
- 1 tsp vanilla extract (pure vanilla makes all the difference)
- 1 cup shredded coconut (toasted, for that extra crunch and flavor)
- 1 pre-made vegan pie crust (I opt for graham cracker crust for ease and texture)
Instructions
- In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and salt until no lumps remain.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding-like consistency, about 5-7 minutes.
- Remove from heat and stir in the vanilla extract and half of the shredded coconut, saving the rest for topping.
- Pour the filling into the pre-made pie crust and smooth the top with a spatula.
- Sprinkle the remaining shredded coconut on top for garnish.
- Chill the pie in the refrigerator for at least 4 hours, or until set. Tip: Covering it with plastic wrap directly on the surface prevents a skin from forming.
Here’s the best part: the pie sets into this luxuriously creamy texture that’s perfectly balanced by the crunchy toasted coconut on top. Serve it chilled with a drizzle of chocolate sauce for an extra decadent touch.
Vegan Blackberry Pie
Baking this vegan blackberry pie takes me back to summer afternoons at my grandma’s, where the kitchen was always filled with the sweet aroma of fresh berries. Today, I’m sharing my twist on this classic, ensuring it’s as kind to the planet as it is delicious.
Ingredients
- 2 cups fresh blackberries (frozen works too, but fresh is my preference for that juicy burst)
- 1 cup granulated sugar (I like to use organic for a cleaner taste)
- 1/4 cup cornstarch (this is my go-to thickener for the perfect pie consistency)
- 1 tbsp lemon juice (a splash brightens the whole pie)
- 1/2 tsp cinnamon (just a hint adds warmth)
- 1 vegan pie crust (homemade or store-bought, I won’t judge)
Instructions
- Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even baking.
- In a large bowl, gently mix the blackberries, sugar, cornstarch, lemon juice, and cinnamon until the berries are evenly coated. Let it sit for 10 minutes to draw out the juices.
- Roll out your pie crust and carefully place it into a 9-inch pie dish, trimming any excess edges with a knife.
- Pour the blackberry mixture into the crust, spreading it evenly. If you’re feeling fancy, add a lattice top or leave it open-faced for a rustic look.
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips and save your oven from a sticky mess.
- Allow the pie to cool for at least 2 hours before slicing. This patience pays off with a set filling that won’t run everywhere.
Vibrant and bursting with flavor, this vegan blackberry pie is a showstopper. Serve it with a dollop of coconut whipped cream or enjoy it as is for a truly unforgettable dessert experience.
Vegan Peach Pie
Just when I thought summer couldn’t get any better, I stumbled upon the most delightful vegan peach pie recipe that’s become a staple in my kitchen. There’s something about the combination of juicy peaches and a flaky crust that screams summer, and the best part? It’s entirely plant-based, making it a hit among all my friends, regardless of their dietary preferences.
Ingredients
- 2 cups all-purpose flour (I swear by King Arthur for that perfect crust texture)
- 1/2 cup coconut oil, solid (this is my secret to a flaky, buttery crust without the butter)
- 1/4 cup ice water (trust me, the colder, the better for the dough)
- 4 cups fresh peaches, sliced (about 6 medium peaches, and yes, peeling them is worth the effort)
- 1/2 cup granulated sugar (I sometimes reduce this to 1/3 cup if the peaches are super sweet)
- 1 tbsp lemon juice (a splash to brighten up the filling)
- 1 tsp vanilla extract (because vanilla makes everything better)
- 1/2 tsp cinnamon (a little warmth never hurt anyone)
- 1/4 tsp salt (to balance all that sweetness)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large bowl, mix the flour and salt. Add the solid coconut oil and use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough, so stop as soon as it forms a ball.
- Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes. This step is crucial for easy rolling.
- While the dough chills, toss the sliced peaches with sugar, lemon juice, vanilla, and cinnamon in a bowl. Let it sit to draw out the juices.
- Roll out one dough disc on a floured surface to fit your pie dish. Transfer carefully, then fill with the peach mixture.
- Roll out the second disc, place over the filling, seal the edges, and cut slits on top for steam to escape. Tip: Brushing the top with a bit of almond milk gives it a beautiful golden finish.
- Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Let it cool before slicing to allow the filling to set.
Perfectly golden and bursting with summer flavors, this vegan peach pie is a dream come true. Serve it warm with a scoop of coconut milk ice cream for an extra indulgent treat, or enjoy it as is for a lighter dessert that still satisfies all your sweet cravings.
Vegan Raspberry Pie
Afternoon cravings hit me hard today, and nothing sounded better than a slice of vegan raspberry pie. I remember the first time I tried making it; the kitchen was a mess, but the result was absolutely worth it. Here’s how I make my go-to vegan raspberry pie, perfect for those sweet tooth moments.
Ingredients
- 2 cups all-purpose flour (I swear by King Arthur for that perfect crust)
- 1/2 cup coconut oil, solid (chilled in the fridge for about 30 minutes works best)
- 1/4 cup ice water (yes, it must be ice cold!)
- 3 cups fresh raspberries (frozen works in a pinch, but fresh is my preference)
- 3/4 cup granulated sugar (I sometimes reduce this to 1/2 cup if the berries are super sweet)
- 1 tbsp cornstarch (this is the secret to a not-too-runny filling)
- 1 tsp vanilla extract (the real deal, none of that imitation stuff)
Instructions
- Preheat your oven to 375°F (190°C). A properly heated oven is key to a golden crust.
- In a large bowl, mix the flour and solid coconut oil until crumbly. I use a pastry cutter, but two forks work in a pinch.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Overworking the dough makes it tough, so stop as soon as it forms a ball.
- Roll out the dough on a floured surface to fit your pie dish. Gently press it in and trim the edges. Chill for 15 minutes to prevent shrinking.
- In another bowl, toss raspberries with sugar, cornstarch, and vanilla extract. Let it sit for 10 minutes to draw out the juices.
- Pour the raspberry mixture into the chilled crust. Cover with the top crust or lattice, sealing the edges.
- Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
- Let the pie cool for at least 2 hours before slicing. This patience-testing step ensures the filling sets properly.
Buttery crust meets tart and sweet raspberry filling in every bite of this pie. Serve it with a scoop of vegan vanilla ice cream for an extra indulgent treat.
Vegan Chocolate Silk Pie
This Vegan Chocolate Silk Pie has been my go-to dessert for gatherings, and it never fails to impress. The silky texture and rich chocolate flavor make it a crowd-pleaser, and the best part? It’s completely plant-based!
Ingredients
- 1 1/2 cups raw cashews (soaked overnight, this makes them blend into a creamy dream)
- 1/2 cup maple syrup (I love the depth it adds, but agave works too)
- 1/3 cup cocoa powder (the darker, the better for that intense chocolate hit)
- 1/4 cup coconut oil (melted, it’s the magic that sets the pie)
- 1 tsp vanilla extract (a splash of this elevates the chocolate)
- A pinch of salt (just a pinch to balance the sweetness)
- 1 pre-made vegan pie crust (because sometimes, we need a shortcut)
Instructions
- Drain the soaked cashews and add them to a high-speed blender.
- Pour in the maple syrup, cocoa powder, melted coconut oil, vanilla extract, and salt.
- Blend on high for 1-2 minutes until the mixture is completely smooth. Tip: Scrape down the sides as needed to ensure everything is well incorporated.
- Pour the filling into the pre-made pie crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, or until set. Tip: Overnight is best for the perfect sliceable texture.
- Before serving, let the pie sit at room temperature for 10 minutes to slightly soften. Tip: This makes slicing easier and enhances the silkiness.
Finally, this pie is a dream with its velvety texture and deep chocolate flavor. Serve it with a dollop of coconut whipped cream and a sprinkle of cocoa powder for an extra touch of elegance.
Vegan Mixed Berry Pie
Every summer, my kitchen transforms into a berry haven, and this Vegan Mixed Berry Pie is my crowning glory. It’s a delightful mess of colors and flavors that reminds me of picking berries at my grandma’s farm—stains on my shirt and all.
Ingredients
- 2 cups all-purpose flour (I swear by King Arthur for that perfect flakiness)
- 1/2 cup coconut oil, solid (keep it cold for the best crust)
- 1/4 cup ice water (yes, ice cubes and all)
- 4 cups mixed berries (strawberries, blueberries, raspberries—whatever looks good at the market)
- 3/4 cup sugar (I like a mix of white and brown for depth)
- 2 tbsp cornstarch (this is your no-leak insurance)
- 1 tbsp lemon juice (freshly squeezed, please)
- 1 tsp vanilla extract (the real deal, not imitation)
Instructions
- Preheat your oven to 375°F (190°C)—no guessing here, use an oven thermometer.
- In a large bowl, whisk together flour and salt. Cut in coconut oil until mixture resembles coarse crumbs. Tip: Keep everything cold to avoid a tough crust.
- Gradually add ice water, stirring until dough just comes together. Press into a disk, wrap in plastic, and chill for 30 minutes. Patience is key.
- Roll out dough on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang, and crimp as desired. Chill again while you prep the filling.
- In another bowl, gently toss berries with sugar, cornstarch, lemon juice, and vanilla. Let sit for 10 minutes—this helps the berries release their juices.
- Pour filling into the crust, then bake for 50 minutes, until crust is golden and filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
- Cool on a wire rack for at least 2 hours before slicing. Trust me, it’s worth the wait.
Zesty and vibrant, this pie is a summer dream with a buttery crust that shatters just right. Serve it with a scoop of coconut whipped cream for that extra wow factor.
Conclusion
Fantastic! This roundup of 18 Delicious Vegan Pie Recipes offers something for every taste and occasion, proving that vegan baking is anything but boring. We hope you’re inspired to try these amazing creations. Don’t forget to leave a comment with your favorite pie and share the love by pinning this article on Pinterest. Happy baking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.