20 Delicious Vegan Pie Recipes Amazing

Mmm, who says vegan pies can’t be indulgent and utterly delicious? Whether you’re a seasoned vegan or just looking to sprinkle more plant-based goodness into your meals, our roundup of 20 mouthwatering vegan pie recipes is sure to inspire. From flaky, buttery crusts to rich, creamy fillings, these pies are perfect for any occasion. Get ready to roll up your sleeves and dive into a world of vegan baking magic!

Classic Vegan Apple Pie

Delving into the heart of comfort food, this classic vegan apple pie brings warmth to any table, its simplicity a testament to the beauty of plant-based baking. The aroma of cinnamon and apples weaving through the air is a gentle reminder of home.

Ingredients

• Flour – 2 cups
• Vegan butter – 1 cup
• Cold water – 6 tbsp
• Apples – 6 cups, thinly sliced
• Sugar – ¾ cup
• Cinnamon – 2 tsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix flour and vegan butter until crumbly. Tip: Keep the butter cold for a flakier crust.
3. Gradually add cold water, 1 tbsp at a time, until the dough comes together.
4. Divide the dough in half, roll out one half on a floured surface, and fit it into a 9-inch pie dish.
5. In another bowl, toss apples with sugar, cinnamon, and lemon juice. Tip: Use a mix of apple varieties for a more complex flavor.
6. Pour the apple mixture into the pie crust.
7. Roll out the second half of the dough, place it over the apples, and crimp the edges to seal.
8. Cut slits in the top crust for steam to escape. Tip: Brush the top with a little almond milk for a golden finish.
9. Bake for 50 minutes, or until the crust is golden and the filling is bubbly.

Vibrant with the sweetness of apples and the warmth of cinnamon, this pie offers a tender crust that crumbles just right. Serve it warm with a scoop of vegan vanilla ice cream for a delightful contrast.

Vegan Chocolate Silk Pie

Yesterday, as the golden light of evening spilled across the kitchen counter, I found myself lost in the quiet joy of crafting something sweet and simple. This vegan chocolate silk pie, with its velvety texture and rich flavor, is a testament to the beauty of minimalist baking.

Ingredients

• Coconut milk – 1 can (13.5 oz)
• Dark chocolate chips – 1 ½ cups
• Maple syrup – ¼ cup
• Vanilla extract – 1 tsp
• Pre-made vegan pie crust – 1

Instructions

1. Place the can of coconut milk in the refrigerator overnight to thicken.
2. Open the can of coconut milk and scoop out the solid cream into a medium saucepan, leaving the liquid behind.
3. Add the dark chocolate chips to the saucepan with the coconut cream.
4. Heat the mixture over low heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth, about 5 minutes.
5. Remove the saucepan from the heat and stir in the maple syrup and vanilla extract until well combined.
6. Pour the chocolate mixture into the pre-made vegan pie crust, smoothing the top with a spatula.
7. Refrigerate the pie for at least 4 hours, or until set.

Now, this pie emerges from the fridge with a silken texture that melts invitingly on the tongue, its deep chocolate flavor balanced by the subtle sweetness of maple. Serve it chilled, perhaps with a sprinkle of sea salt or a dollop of coconut whipped cream, to elevate its luxurious simplicity.

Vegan Pumpkin Pie

Sometimes, the simplest ingredients come together to create something truly magical, like this vegan pumpkin pie. It’s a dish that whispers of autumn leaves and cozy evenings, yet its appeal is timeless.

Ingredients

• Pumpkin puree – 1 ¾ cups
• Maple syrup – ¾ cup
• Coconut milk – ½ cup
• Cornstarch – ¼ cup
• Pumpkin pie spice – 1 tbsp
• Salt – ½ tsp
• Vegan pie crust – 1

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, whisk together the pumpkin puree and maple syrup until smooth.
3. Add the coconut milk, cornstarch, pumpkin pie spice, and salt to the bowl, whisking until the mixture is fully combined and lump-free.
4. Pour the filling into the vegan pie crust, using a spatula to smooth the top evenly.
5. Bake the pie for 55-60 minutes, or until the edges are set and the center only slightly jiggles when shaken gently.
6. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow it to set properly.

Once cooled, the pie offers a silky texture and a rich, spiced flavor that’s perfectly balanced by the sweetness of maple. For an extra touch, serve each slice with a dollop of coconut whipped cream and a sprinkle of cinnamon.

Vegan Pecan Pie

Lingering over the thought of a dessert that wraps you in warmth, vegan pecan pie emerges as a comforting embrace, its rich flavors and tender crust whispering tales of autumnal gatherings and quiet moments of indulgence.

Ingredients

• Pie crust – 1 (9-inch)
• Pecans – 2 cups
• Maple syrup – ¾ cup
• Coconut oil – ¼ cup
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Press the pie crust into a 9-inch pie dish, trimming any excess edges for a neat appearance.
3. Evenly spread the pecans over the bottom of the pie crust, creating a uniform layer.
4. In a small saucepan over low heat, gently warm the maple syrup and coconut oil until fully combined, stirring constantly to prevent burning.
5. Remove the saucepan from heat and stir in the vanilla extract and salt, blending thoroughly for a smooth mixture.
6. Carefully pour the maple syrup mixture over the pecans in the pie crust, ensuring all pecans are coated.
7. Bake the pie in the preheated oven for 25-30 minutes, or until the filling is bubbly and the crust is golden brown.
8. Allow the pie to cool completely on a wire rack before serving, as this helps the filling set properly.

Mmm, the vegan pecan pie offers a delightful contrast between the crunchy pecans and the silky, sweet filling, making it a perfect end to any meal. Serve it with a dollop of coconut whipped cream for an extra touch of decadence.

Vegan Key Lime Pie

Under the soft glow of the kitchen light, there’s something deeply comforting about crafting a dessert that feels both indulgent and kind. This vegan key lime pie is a whisper of tartness and sweetness, a reminder that simplicity often holds the most flavor.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Coconut oil – ⅓ cup
• Agave syrup – ¼ cup
• Silken tofu – 14 oz
• Key lime juice – ½ cup
• Lime zest – 1 tbsp
• Coconut cream – 1 cup

Instructions

1. Preheat the oven to 350°F.
2. Mix graham cracker crumbs, melted coconut oil, and agave syrup in a bowl until well combined.
3. Press the mixture firmly into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Tip: Use the back of a measuring cup to smooth the crust.
4. Bake the crust for 10 minutes, then let it cool completely.
5. Blend silken tofu, key lime juice, lime zest, and coconut cream in a blender until smooth. Tip: For a silkier texture, blend for at least 2 minutes.
6. Pour the filling into the cooled crust and smooth the top with a spatula.
7. Refrigerate the pie for at least 4 hours, or until set. Tip: Cover the pie with plastic wrap to prevent it from absorbing other fridge odors.

Silky and bright, this pie carries the perfect balance of tang and sweetness. Serve it chilled with a sprinkle of lime zest or a dollop of coconut whipped cream for an extra touch of indulgence.

Vegan Blueberry Pie

Now, as the early summer sun casts its gentle glow, there’s something deeply comforting about the idea of a vegan blueberry pie. It’s a dish that whispers of lazy afternoons and the simple joy of fresh, juicy berries encased in a flaky, golden crust.

Ingredients

• Flour – 2 cups
• Vegan butter – ¾ cup
• Ice water – ¼ cup
• Blueberries – 4 cups
• Sugar – ¾ cup
• Cornstarch – 3 tbsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix flour and vegan butter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Tip: Avoid overworking the dough to keep it tender.
4. Divide the dough in half, shape into discs, wrap in plastic, and chill for 30 minutes.
5. In another bowl, toss blueberries with sugar, cornstarch, and lemon juice until well coated. Tip: Let the mixture sit for 10 minutes to draw out the juices.
6. Roll out one dough disc to fit a 9-inch pie dish, then pour in the blueberry filling.
7. Roll out the second disc, place over the filling, seal the edges, and cut slits on top for steam to escape.
8. Bake for 50 minutes, or until the crust is golden and the filling is bubbly.

Bursting with the vibrant flavors of summer, this vegan blueberry pie offers a delightful contrast between the crisp crust and the soft, sweet filling. Serve it warm with a scoop of vegan vanilla ice cream for an extra touch of indulgence.

Vegan Cherry Pie

Yearning for a dessert that whispers of summer and sings of simplicity? This vegan cherry pie is a tender embrace of sweet and tart, wrapped in a flaky crust that promises comfort with every bite.

Ingredients

• Flour – 2 cups
• Vegan butter – ¾ cup
• Salt – ½ tsp
• Water – 4 tbsp
• Cherries – 4 cups
• Sugar – 1 cup
• Cornstarch – 3 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix flour and salt. Cut in vegan butter until the mixture resembles coarse crumbs.
3. Add water, one tablespoon at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Divide the dough in half, flatten into disks, wrap in plastic, and chill for 30 minutes. This rest period makes the dough easier to roll.
5. While the dough chills, pit cherries and mix them with sugar and cornstarch in a bowl. Let sit for 10 minutes to draw out juices.
6. Roll out one dough disk on a floured surface to fit a 9-inch pie plate. Transfer carefully to the plate.
7. Pour the cherry mixture into the crust, spreading evenly.
8. Roll out the second dough disk and place over the cherries. Trim and crimp the edges to seal. Cut slits in the top for steam to escape.
9. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
10. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set. Tip: This patience ensures slices hold their shape.

Mmm, the pie emerges with a crust that shatters delicately against the fork, giving way to a filling that’s both lush and bright. Serve it warm with a scoop of coconut vanilla ice cream for a contrast that delights the senses.

Vegan Strawberry Rhubarb Pie

Sometimes, the simplest combinations bring the most comfort, especially when they’re wrapped in a flaky crust and baked to perfection. This vegan strawberry rhubarb pie is a testament to that, blending tart and sweet in a way that feels like a warm hug on a cool evening.

Ingredients

• Flour – 2 cups
• Vegan butter – ¾ cup
• Ice water – 6 tbsp
• Salt – ½ tsp
• Strawberries – 2 cups, sliced
• Rhubarb – 2 cups, diced
• Sugar – ¾ cup
• Cornstarch – 3 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready when your pie is.
2. In a large bowl, mix flour and salt. Cut in vegan butter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
4. Divide the dough in half, shape into disks, wrap in plastic, and chill for 30 minutes.
5. In another bowl, combine strawberries, rhubarb, sugar, and cornstarch. Let sit for 10 minutes to draw out juices.
6. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer and trim edges.
7. Fill with the strawberry-rhubarb mixture.
8. Roll out the second dough disk, place over the filling, seal edges, and cut slits on top. Tip: Brushing the top with a little almond milk gives a golden finish.
9. Bake for 50 minutes, until the crust is golden and the filling bubbles.

Rich in flavor with a perfect balance of sweetness and tartness, this pie’s filling is luxuriously thick, enveloped by a crust that’s tender yet crisp. Serve it warm with a scoop of vegan vanilla ice cream for a delightful contrast.

Vegan Coconut Cream Pie

Whispering to myself as the morning light filters through the kitchen window, I find solace in the simplicity of creating something sweet and nourishing. Today, it’s a vegan coconut cream pie, a dessert that feels like a gentle embrace with every bite.

Ingredients

• Coconut milk – 2 cups
• Cornstarch – ¼ cup
• Sugar – ½ cup
• Vanilla extract – 1 tsp
• Shredded coconut – 1 cup
• Pie crust – 1

Instructions

1. Preheat your oven to 350°F.
2. Bake the pie crust for 10 minutes, then let it cool completely. Tip: Prick the bottom with a fork to prevent bubbles.
3. In a saucepan, whisk together coconut milk, cornstarch, and sugar over medium heat until the mixture thickens, about 10 minutes. Tip: Stir constantly to avoid lumps.
4. Remove from heat and stir in vanilla extract and ½ cup shredded coconut.
5. Pour the filling into the cooled pie crust and sprinkle the remaining shredded coconut on top.
6. Chill in the refrigerator for at least 4 hours, until set. Tip: Cover loosely with plastic wrap to prevent a skin from forming.

Kindly, the pie emerges from the fridge with a creamy texture that contrasts beautifully with the crisp crust. The flavor is a delicate balance of sweet and coconutty, perfect when served with a drizzle of dark chocolate or fresh berries for a touch of acidity.

Vegan Banana Cream Pie

Remembering the first time I tasted a slice of vegan banana cream pie, it felt like a gentle embrace, a sweet reminder that indulgence doesn’t have to come at the expense of our values or health.

Ingredients

• Graham crackers – 1 ½ cups
• Vegan butter – ½ cup
• Bananas – 3
• Coconut milk – 1 can (13.5 oz)
• Cornstarch – ¼ cup
• Maple syrup – ½ cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat the oven to 350°F.
2. Crush the graham crackers into fine crumbs using a food processor or a rolling pin.
3. Melt the vegan butter and mix it with the graham cracker crumbs until well combined.
4. Press the mixture firmly into a 9-inch pie dish to form the crust, then bake for 10 minutes. Let it cool completely.
5. Slice 2 bananas and layer them evenly over the cooled crust.
6. In a saucepan, whisk together coconut milk, cornstarch, and maple syrup over medium heat until the mixture thickens, about 10 minutes. Tip: Stir constantly to prevent lumps.
7. Remove from heat and stir in vanilla extract. Let the mixture cool for 5 minutes.
8. Pour the coconut mixture over the banana slices in the crust, smoothing the top with a spatula.
9. Refrigerate the pie for at least 4 hours, or until set. Tip: Covering the pie with plastic wrap touching the surface prevents a skin from forming.
10. Before serving, slice the remaining banana and arrange the slices on top of the pie. Tip: For extra flair, lightly toast the banana slices with a kitchen torch.

Each bite of this pie offers a creamy, dreamy texture with the perfect balance of sweetness and banana flavor. Try serving it with a drizzle of caramel sauce or a sprinkle of toasted coconut for an extra touch of decadence.

Vegan Sweet Potato Pie

Many evenings find me in the kitchen, where the warmth of the oven and the scent of spices blend into a comforting embrace. Today, it’s the humble sweet potato that calls to me, its earthy sweetness a canvas for memories and flavors.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Coconut milk – 1 cup
• Maple syrup – ½ cup
• Pie crust – 1, pre-made
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F (175°C). This ensures a consistent temperature for baking.
2. In a large bowl, combine the mashed sweet potatoes, coconut milk, maple syrup, cinnamon, nutmeg, and salt. Mix until smooth. Tip: For extra creaminess, warm the coconut milk slightly before mixing.
3. Pour the sweet potato mixture into the pre-made pie crust, spreading it evenly. Tip: Gently tap the pie dish on the counter to remove any air bubbles.
4. Bake in the preheated oven for 45 minutes, or until the filling is set and the crust is golden. Tip: Cover the edges of the crust with foil if they brown too quickly.
5. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This allows the filling to firm up.

Cooled to perfection, this pie offers a velvety texture that melts with each bite, its spices whispering of autumn no matter the season. Serve it with a dollop of coconut whipped cream for a delightful contrast.

Vegan Lemon Meringue Pie

Musing over the quiet hum of the morning, there’s something deeply comforting about the idea of a vegan lemon meringue pie. Its bright, tangy filling and fluffy, cloud-like topping promise a dessert that’s both refreshing and indulgent, a perfect contradiction on a plate.

Ingredients

• Pie crust – 1 (9-inch)
• Lemon juice – 1 cup
• Agar powder – 2 tbsp
• Sugar – 1 cup
• Coconut cream – 1 can (13.5 oz)
• Vanilla extract – 1 tsp

Instructions

1. Preheat the oven to 350°F.
2. Bake the pie crust for 10 minutes, then let it cool completely. Tip: Prick the bottom with a fork to prevent bubbling.
3. In a saucepan, combine lemon juice, agar powder, and sugar. Bring to a boil over medium heat, stirring constantly, then simmer for 2 minutes until thickened. Tip: The mixture should coat the back of a spoon.
4. Pour the lemon mixture into the cooled pie crust and refrigerate for 1 hour until set.
5. In a bowl, whip coconut cream and vanilla extract until stiff peaks form. Tip: Chill the bowl and beaters for 10 minutes beforehand for best results.
6. Spread the coconut cream over the set lemon filling, creating peaks with the back of a spoon.
7. Refrigerate the pie for at least 2 hours before serving.

The texture is a delightful contrast between the crisp crust, smooth lemon layer, and airy meringue. The flavor bursts with citrusy brightness, balanced by the subtle sweetness of the coconut. Try serving it with a sprinkle of lemon zest or alongside a cup of herbal tea for a truly serene dessert experience.

Vegan Blackberry Pie

Sometimes, the simplest moments are the sweetest, like the quiet morning light filtering through the kitchen as you prepare a vegan blackberry pie. This recipe, with its tender crust and juicy filling, is a humble celebration of summer’s bounty.

Ingredients

• Flour – 2 cups
• Vegan butter – ¾ cup
• Cold water – 4 tbsp
• Blackberries – 4 cups
• Sugar – ¾ cup
• Cornstarch – 3 tbsp

Instructions

1. Preheat the oven to 375°F.
2. In a large bowl, mix flour and vegan butter until crumbly.
3. Add cold water, one tablespoon at a time, until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Divide the dough in half, roll out one half on a floured surface, and fit it into a 9-inch pie dish.
5. In another bowl, gently toss blackberries with sugar and cornstarch. Tip: Let the mixture sit for 10 minutes to draw out the juices.
6. Pour the blackberry mixture into the pie crust.
7. Roll out the remaining dough and place it over the filling. Trim and crimp the edges to seal. Tip: Cut a few slits in the top crust to allow steam to escape.
8. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.

The pie emerges from the oven with a golden crust that shatters delicately under the fork, revealing a filling that’s both tart and sweet. Serve it warm with a scoop of vegan vanilla ice cream for a contrast in temperatures that’s utterly delightful.

Vegan Peach Pie

Remembering the warmth of summer afternoons, this vegan peach pie brings a slice of sunshine to your table, its golden crust cradling the sweet, tender fruit within.

Ingredients

• Flour – 2 cups
• Vegan butter – ¾ cup
• Cold water – ¼ cup
• Peaches – 4 cups, sliced
• Sugar – ¾ cup
• Cornstarch – 2 tbsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix flour and vegan butter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add cold water, 1 tbsp at a time, until the dough comes together. Do not overmix.
4. Divide the dough in half, roll out one half on a floured surface, and fit it into a 9-inch pie dish.
5. In another bowl, toss peaches with sugar, cornstarch, and lemon juice until well coated. Tip: Let the mixture sit for 10 minutes to draw out the juices.
6. Pour the peach filling into the pie crust, spreading it evenly.
7. Roll out the remaining dough, place it over the filling, and crimp the edges to seal. Tip: Cut slits on top for steam to escape.
8. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.

The crust crumbles delicately against the fork, revealing a filling that’s both sweet and slightly tangy, a perfect balance. Serve it warm with a scoop of vegan vanilla ice cream for a contrast in temperatures that highlights the pie’s flavors.

Vegan Raspberry Pie

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where a vegan raspberry pie awaits its final touches. This dish, a harmonious blend of tart and sweet, is a testament to the simplicity and beauty of plant-based baking.

Ingredients

• Flour – 2 cups
• Vegan butter – 1 cup
• Cold water – 4 tbsp
• Raspberries – 3 cups
• Sugar – 1 cup
• Cornstarch – 3 tbsp

Instructions

1. Preheat the oven to 375°F.
2. In a large bowl, mix flour and vegan butter until crumbly.
3. Add cold water, one tablespoon at a time, until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish.
5. Place the dough in the pie dish, trim the edges, and set aside.
6. In another bowl, gently toss raspberries with sugar and cornstarch. Tip: Let the mixture sit for 10 minutes to draw out the juices.
7. Pour the raspberry mixture into the pie crust.
8. Roll out the remaining dough and cut into strips to create a lattice top. Tip: For a golden finish, brush the lattice with a bit of almond milk before baking.
9. Bake for 45 minutes, or until the crust is golden and the filling is bubbly.

Rustic and vibrant, this pie offers a delightful contrast between the crisp crust and the juicy, tangy filling. Serve it warm with a scoop of coconut vanilla ice cream for an unforgettable dessert experience.

Vegan Mince Pie

Evenings like these call for something warm, something that fills the kitchen with a scent so comforting it feels like a hug. That’s where this vegan mince pie comes in, a simple yet soulful dish that’s perfect for those quiet moments of reflection.

Ingredients

• Flour – 2 cups
• Vegan butter – 1 cup
• Cold water – 4 tbsp
• Vegan mince – 2 cups
• Brown sugar – 1/2 cup
• Cinnamon – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour and vegan butter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Add the cold water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
4. Roll out the dough on a floured surface to fit your pie dish, then gently place it in the dish, trimming any excess.
5. In another bowl, combine the vegan mince, brown sugar, and cinnamon, stirring well to mix. Tip: Letting the filling sit for 10 minutes before baking enhances the flavors.
6. Pour the filling into the pie crust, spreading it evenly.
7. Roll out the remaining dough to cover the pie, sealing the edges by crimping with a fork or your fingers. Tip: Cut a few slits on the top crust to allow steam to escape.
8. Bake for 45 minutes, or until the crust is golden brown and the filling is bubbly.

The crust should be delightfully flaky, contrasting beautifully with the sweet, spiced filling. Serve it warm with a dollop of vegan ice cream for an extra touch of indulgence.

Vegan Chocolate Peanut Butter Pie

Calmly, as the morning light filters through the kitchen window, there’s something deeply comforting about the idea of a Vegan Chocolate Peanut Butter Pie. It’s a dish that doesn’t just satisfy sweet cravings but also wraps you in a blanket of nostalgia, all while keeping things light and plant-based.

Ingredients

• Vegan chocolate cookies – 2 cups
• Coconut oil – ½ cup
• Creamy peanut butter – 1 cup
• Maple syrup – ¼ cup
• Vanilla extract – 1 tsp
• Silken tofu – 12 oz
• Dark chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F.
2. Crush the vegan chocolate cookies into fine crumbs using a food processor or a rolling pin.
3. Melt the coconut oil and mix it with the cookie crumbs until well combined.
4. Press the mixture firmly into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Bake for 10 minutes, then let it cool completely. Tip: For a firmer crust, chill it in the fridge for 30 minutes before filling.
5. In a blender, combine the peanut butter, maple syrup, vanilla extract, and silken tofu. Blend until smooth and creamy.
6. Pour the peanut butter mixture into the cooled crust, spreading it evenly with a spatula.
7. Melt the dark chocolate chips in a double boiler or microwave, stirring every 30 seconds until smooth. Drizzle over the peanut butter layer. Tip: For a decorative effect, use a fork to create swirls in the chocolate.
8. Chill the pie in the refrigerator for at least 4 hours, or until set. Tip: For best results, let it chill overnight to allow the flavors to meld beautifully.

Rich in flavor with a silky smooth texture, this pie is a dream for peanut butter lovers. Serve it chilled with a sprinkle of sea salt on top for an extra layer of flavor, or alongside a cup of strong coffee to balance the sweetness.

Vegan Salted Caramel Apple Pie

Under the soft glow of the kitchen light, the Vegan Salted Caramel Apple Pie emerges as a testament to the beauty of simple ingredients coming together, creating a dessert that feels both indulgent and wholesome.

Ingredients

• Flour – 2 cups
• Salt – ½ tsp
• Vegan butter – ¾ cup
• Ice water – 6 tbsp
• Apples – 6 cups, thinly sliced
• Sugar – ¾ cup
• Vegan caramel sauce – ½ cup
• Sea salt – 1 tsp

Instructions

1. Preheat the oven to 375°F.
2. In a large bowl, mix flour and salt. Cut in vegan butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Divide the dough in half. Roll out one half on a floured surface to fit a 9-inch pie plate.
5. Place the rolled dough into the pie plate, trimming the edges.
6. In another bowl, toss apples with sugar. Let sit for 10 minutes to draw out juices.
7. Arrange the apples in the pie crust. Drizzle with vegan caramel sauce and sprinkle with sea salt.
8. Roll out the second half of the dough and place over the apples. Seal and crimp the edges. Cut slits in the top for steam to escape.
9. Bake for 50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.
10. Let the pie cool for at least 2 hours before serving to allow the filling to set. Tip: Serve slightly warm for the best flavor and texture.

Meltingly tender apples and a flaky, buttery crust are elevated by the rich, salty-sweet caramel, making each bite a complex dance of flavors. Try serving a slice with a dollop of coconut whipped cream for an extra touch of indulgence.

Vegan Mixed Berry Pie

Kindly imagine the warmth of the oven as it fills the kitchen, the sweet aroma of berries mingling with the crispness of the crust. This vegan mixed berry pie is a humble celebration of simplicity and nature’s bounty, perfect for those quiet moments of reflection.

Ingredients

• Flour – 2 cups
• Vegan butter – ¾ cup
• Cold water – ¼ cup
• Mixed berries – 4 cups
• Sugar – ¾ cup
• Cornstarch – 3 tbsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix flour and vegan butter until crumbly. Tip: Keep the butter cold for a flakier crust.
3. Gradually add cold water, stirring until the dough comes together.
4. Divide the dough in half, roll out one half on a floured surface, and fit it into a 9-inch pie dish.
5. In another bowl, toss mixed berries with sugar, cornstarch, and lemon juice until well coated. Tip: Let the berry mixture sit for 10 minutes to draw out juices.
6. Pour the berry mixture into the pie crust.
7. Roll out the remaining dough, place it over the berries, and crimp the edges to seal. Tip: Cut slits in the top crust to allow steam to escape.
8. Bake for 50 minutes, or until the crust is golden and the filling is bubbly.

Marvel at the contrast of the tender, juicy berries against the crisp, buttery crust. Serve slightly warm with a dollop of coconut whipped cream for an extra touch of indulgence.

Vegan Maple Walnut Pie

Just imagine the warmth of a kitchen filled with the sweet, nutty aroma of maple and walnuts, a pie that promises comfort without compromise. This vegan maple walnut pie is a testament to simplicity and heart, a dish that whispers of autumn leaves and cozy evenings.

Ingredients

• Flour – 1 ½ cups
• Vegan butter – ½ cup
• Cold water – 3 tbsp
• Maple syrup – 1 cup
• Walnuts – 2 cups
• Cornstarch – 2 tbsp

Instructions

1. Preheat the oven to 350°F.
2. In a large bowl, mix flour and vegan butter until crumbly.
3. Add cold water, one tablespoon at a time, until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Roll out the dough on a floured surface and fit it into a 9-inch pie dish.
5. In another bowl, whisk together maple syrup and cornstarch until smooth.
6. Stir in walnuts, ensuring they’re evenly coated.
7. Pour the walnut mixture into the pie crust, spreading it evenly. Tip: Lightly toast the walnuts beforehand for enhanced flavor.
8. Bake for 45 minutes, or until the filling is bubbly and the crust is golden. Tip: Cover the edges with foil if they brown too quickly.
9. Let the pie cool completely before slicing to allow the filling to set.

Here, the pie emerges with a crisp crust giving way to a gooey, maple-kissed center, studded with walnuts that offer a satisfying crunch. Serve it slightly warmed with a dollop of coconut cream for a delightful contrast.

Conclusion

Fantastic! This roundup of 20 Delicious Vegan Pie Recipes offers something for every taste and occasion, proving that vegan baking is both versatile and delightful. We hope you’re inspired to try these recipes and discover your new favorite. Don’t forget to leave a comment sharing which pie stole your heart and pin your top picks to Pinterest for others to enjoy. Happy baking!

Bella Bacinos