Are you looking for a delicious and easy-to-make dessert that just happens to be vegan? Look no further! We’ve rounded up 18 irresistible vegan pie recipes that are sure to satisfy your sweet tooth. From classic apple pie with a flaky crust to decadent pecan pie with maple syrup, we’ve got a recipe to suit every taste.
From savory options like lentil-based shepherd’s pie to sweet treats like creamy chocolate silk pie, these vegan pies are perfect for anyone looking to indulge in a delicious dessert without compromising their dietary preferences. Whether you’re a seasoned baker or just starting out, our step-by-step instructions and helpful tips will guide you through the process.
So go ahead, get baking, and enjoy the delightful world of vegan pies!
Classic Vegan Apple Pie with Flaky Crust
This timeless dessert combines tender apples with a buttery, flaky crust, perfect for satisfying your sweet tooth.
Ingredients:
For the Crust:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegan butter (cooled), cut into small pieces
– 1/4 cup ice-cold water
For the Filling:
– 6-8 medium-sized apples, peeled and sliced
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust: In a large bowl, whisk together flour and salt. Add vegan butter and use a pastry blender or your fingers to work it into the flour until mixture resembles coarse crumbs. Gradually add ice-cold water, stirring with a fork until dough forms.
3. Roll out crust on a floured surface to a thickness of about 1/8 inch. Place in a 9-inch pie dish and trim edges.
4. Prepare the filling: In a separate bowl, combine sliced apples, granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Pour into prepared crust.
5. Roll out remaining crust to fit top of pie. Crimp edges to seal and cut slits for steam to escape.
6. Bake for 45-50 minutes or until crust is golden brown.
Creamy Vegan Chocolate Silk Pie
This rich and decadent pie is a game-changer for vegan chocolate lovers. With its creamy filling, velvety texture, and deep chocolate flavor, it’s sure to become a new favorite.
Ingredients:
– 1 1/2 cups cashews
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1/4 cup coconut cream
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup unsalted vegan chocolate chips, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Soak cashews in water for at least 4 hours.
2. Drain and blend soaked cashews with cocoa powder, maple syrup, coconut cream, vanilla extract, and salt until smooth.
3. Melt chocolate chips and fold into the cashew mixture until well combined.
4. Roll out pie crust and place in a 9-inch pie dish.
5. Pour filling into the pie crust and smooth the top.
6. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: None required, as this is a no-bake recipe!
Savory Vegan Shepherd’s Pie with Lentils
A comforting and flavorful vegan twist on a classic dish, this Savory Vegan Shepherd’s Pie with Lentils is perfect for a cozy night in. Rich lentil and vegetable mixture topped with a crispy mashed potato crust.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 tablespoon tomato paste
– 2 tablespoons olive oil
– Salt and pepper to taste
– 3-4 large potatoes, peeled and diced
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine lentils, water or broth, onion, garlic, red bell pepper, diced tomatoes, thyme, bay leaf, tomato paste, and olive oil.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
4. Meanwhile, prepare mashed potatoes by boiling diced potatoes until tender, then mash with salt and pepper to taste.
5. Assemble the pie by spreading the lentil mixture in a 9×13-inch baking dish, topping with mashed potatoes, and finishing with chopped parsley if desired.
6. Bake for an additional 25-30 minutes, or until potatoes are golden brown.
Cooking Time: 1 hour – 1 hour 15 minutes
Vegan Pumpkin Pie with Coconut Whipped Cream
Celebrate fall with this creamy and delicious vegan pumpkin pie, topped with a fluffy coconut whipped cream. Perfect for the holidays or as a special treat any time of the year.
Ingredients:
For the pie:
– 1 cup cooked and mashed pumpkin
– 1/2 cup maple syrup
– 1/4 cup coconut sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup cornstarch
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup vegan pie crust (homemade or store-bought)
For the coconut whipped cream:
– 1 can full-fat coconut milk, chilled
– 2 tbsp maple syrup
– 1/4 tsp vanilla extract
Instructions:
1. Preheat oven to 425°F (220°C).
2. Mix together pumpkin, maple syrup, coconut sugar, almond milk, cornstarch, cinnamon, nutmeg, and salt.
3. Roll out the pie crust and fill with the pumpkin mixture.
4. Bake for 15 minutes, then reduce heat to 350°F (180°C) and bake for an additional 30-40 minutes or until the filling is set.
5. Chill coconut milk in the refrigerator overnight. Whip chilled coconut milk with maple syrup and vanilla extract until stiff peaks form.
Cooking Time: 45-50 minutes
Decadent Vegan Pecan Pie with Maple Syrup
This rich and indulgent pecan pie is a game-changer for vegan dessert lovers, featuring the perfect balance of maple syrup’s subtle sweetness and the crunch of toasted pecans.
Ingredients:
• 1 cup rolled oats
• 1/2 cup maple syrup
• 1/4 cup coconut oil
• 1/2 cup chopped pecans
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together oats, maple syrup, and coconut oil until well combined.
3. Stir in chopped pecans, vanilla extract, and salt.
4. Press mixture into a 9-inch pie dish lined with parchment paper.
5. Bake for 35-40 minutes or until filling is set and edges are golden brown.
6. Let cool completely before serving.
Cooking Time: 35-40 minutes
Vegan Blueberry Hand Pies with Lattice Top
Sweeten up your day with these bite-sized treats that combine the flavors of fresh blueberries and flaky pastry. Perfect for a snack or dessert, these vegan hand pies are sure to please.
Ingredients:
– 1 package of vegan pie crust (homemade or store-bought)
– 2 cups of fresh or frozen blueberries
– 2 tablespoons of maple syrup
– 1 tablespoon of lemon juice
– 1/4 teaspoon of salt
– 1/2 cup of non-dairy milk (such as almond or soy milk)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and cut into squares, about 3 inches (7.5 cm) per side.
3. In a small bowl, mix together blueberries, maple syrup, lemon juice, and salt.
4. Spoon a small amount of the blueberry mixture onto one half of each square, leaving a 1/2-inch border around the edges.
5. Roll out another piece of pie crust to create the lattice top.
6. Place the lattice top over the filling, pressing the edges to seal.
7. Brush with non-dairy milk and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Rich Vegan Key Lime Pie with Graham Cracker Crust
Experience the classic flavor of key lime pie, now vegan-friendly! This creamy and tangy dessert is perfect for warm weather or any time you need a sweet treat.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup maple syrup
– 1/4 cup coconut oil
For the filling:
– 1 1/2 cups cashew cream (see note)
– 1/2 cup freshly squeezed key lime juice
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, maple syrup, and coconut oil in a bowl until well combined. Press into a pie dish.
3. In a blender or food processor, combine cashew cream, key lime juice, maple syrup, vanilla extract, and salt. Blend until smooth.
4. Pour filling into the prepared crust and bake for 40-45 minutes, or until the filling is set.
5. Allow to cool completely before serving.
Note: To make cashew cream, soak 1 cup of cashews in water for 4 hours, then blend with 1/2 cup fresh water until smooth.
Vegan Banoffee Pie with Caramelized Dates
A twist on the classic British dessert, this vegan banoffee pie combines sweet caramelized dates with a gooey banana and toffee filling, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cold unsalted vegan butter, cut into small pieces
– 1/4 cup ice-cold water
– 2 ripe bananas, sliced
– 1/4 cup date syrup
– 1/2 cup caramelized dates (see note)
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour and vegan butter. Use a pastry blender or fingers to work the butter into the flour until it resembles coarse crumbs.
3. Gradually add ice-cold water, stirring with a fork until dough forms.
4. Roll out the dough on a floured surface to about 1/8 inch thickness.
5. Arrange sliced bananas and caramelized dates on one half of the dough.
6. Fold the other half over the filling, pressing edges to seal.
7. Brush with maple syrup and bake for 35-40 minutes or until golden brown.
Note: To caramelize dates, preheat oven to 400°F (200°C). Slice 1 cup of pitted dates and place on a baking sheet lined with parchment paper. Drizzle with date syrup and bake for 10-12 minutes, or until caramelized.
Spiced Vegan Sweet Potato Pie with Almond Crust
Elevate your Thanksgiving dessert game with this stunning vegan sweet potato pie featuring a crunchy almond crust and warm spices.
Ingredients:
For the crust:
– 1 1/2 cups almonds
– 1/4 cup rolled oats
– 1 tablespoon maple syrup
– 1/4 teaspoon salt
– 1/4 teaspoon vanilla extract
For the filling:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup brown sugar
– 1/2 cup non-dairy milk
– 1/4 cup vegan butter or margarine, melted
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust by blending almonds, oats, maple syrup, salt, and vanilla extract in a food processor until well combined.
3. Press the crust mixture into a 9-inch pie dish.
4. In a separate bowl, combine mashed sweet potatoes, brown sugar, non-dairy milk, melted vegan butter or margarine, cinnamon, nutmeg, and ginger.
5. Pour the filling mixture into the prepared crust.
6. Bake for 45-50 minutes or until the filling is set.
Cooking Time: 45-50 minutes
Vegan Cherry Pie with Flaky Double Crust
This classic cherry pie gets a vegan makeover with a flaky double crust that’s surprisingly easy to make. This show-stopping dessert is perfect for special occasions or everyday indulgence.
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1/4 cup cold unsalted vegan butter, cut into small pieces
– 1/4 cup ice-cold water
– 1 tablespoon apple cider vinegar
For the filling:
– 2 cups fresh or frozen cherries, pitted
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the crust: Combine flour, butter, and ice-cold water in a bowl. Stir until dough forms, then roll out to desired thickness.
3. Roll out remaining dough for top crust.
4. Fill pie with cherry mixture, mounding slightly in center.
5. Top with second crust, pressing edges to seal.
6. Bake 45-50 minutes or until golden brown.
Cooking Time: 45-50 minutes
Zesty Vegan Lemon Meringue Pie with Aquafaba
This vibrant pie is a game-changer for vegan lemon lovers, featuring a tangy and refreshing lemon filling, a crispy aquafaba meringue topping, and a buttery crust. Perfect for springtime or any time you need a citrusy pick-me-up!
Ingredients:
For the crust:
– 1 cup all-purpose flour
– 1/4 cup vegan butter (such as Earth Balance), chilled and cubed
For the filling:
– 2 cups freshly squeezed lemon juice
– 1 cup granulated sugar
– 1/2 cup aquafaba (liquid from canned chickpeas)
– 1 tablespoon cornstarch
– 1 teaspoon vanilla extract
– Pinch of salt
For the meringue:
– 1 cup aquafaba
– 1 tablespoon cream of tartar
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the crust: Combine flour and vegan butter in a food processor until crumbly.
3. Roll out the crust, place in a pie dish, and bake for 20 minutes or until lightly golden.
4. Prepare the filling: Whisk together lemon juice, sugar, aquafaba, cornstarch, vanilla extract, and salt.
5. Pour the filling into the baked crust and bake for an additional 25-30 minutes or until set.
6. Make the meringue: Whip aquafaba, cream of tartar, and sugar until stiff peaks form.
7. Top the pie with meringue and bake for an additional 10-15 minutes or until lightly browned.
Cooking Time: Approximately 45-50 minutes.
Vegan Mushroom and Kale Pot Pie
This vegan pot pie recipe combines the earthy flavors of mushrooms and kale with a flaky, buttery crust. Perfect for a cozy night in or as a satisfying meal for a crowd.
Ingredients:
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cups curly kale, stems removed and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1/4 cup vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pie crust (homemade or store-bought, vegan)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the mushrooms and onion in olive oil until softened.
3. Add garlic, thyme, salt, and pepper; cook for an additional minute.
4. Stir in kale and vegetable broth; cook until wilted.
5. Roll out pie crust to fit a 9-inch (23cm) pie dish.
6. Fill pie crust with mushroom-kale mixture and top with another piece of pie crust or crumble.
7. Bake for 30-40 minutes, or until crust is golden brown.
Cooking Time: 30-40 minutes
Decadent Vegan Salted Caramel Apple Pie
Treat your taste buds to a rich and indulgent vegan apple pie infused with the sweetness of caramel and the savory flavor of salt.
Ingredients:
For the crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup cold unsalted vegan butter, cut into small pieces
– 1/4 cup ice-cold water
For the filling:
– 6-8 medium-sized apples, peeled and sliced
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 teaspoon salted caramel sauce (homemade or store-bought)
– 1/4 cup unsalted vegan butter, melted
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust by combining flour, cold vegan butter, and ice-cold water in a bowl. Mix until a dough forms.
3. Roll out the crust and place it in a pie dish.
4. In a separate bowl, combine sliced apples, granulated sugar, cornstarch, salted caramel sauce, melted vegan butter, and vanilla extract. Mix until well combined.
5. Fill the pie crust with the apple mixture and bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
Cooking Time: 45-50 minutes
Vegan Strawberry Rhubarb Pie with Oat Crumble
Brighten up your spring with this sweet and tangy vegan pie, featuring a delicious strawberry-rhubarb filling topped with a crunchy oat crumble.
Ingredients:
For the filling:
– 2 cups mixed strawberries and rhubarb, sliced
– 1/4 cup maple syrup
– 2 tablespoons lemon juice
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
For the crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup rolled oats
– 1/4 cup vegan butter, chilled and cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine strawberry-rhubarb mixture, maple syrup, lemon juice, cornstarch, and salt. Let it sit for 15 minutes.
3. Roll out the crust dough on a floured surface to about 1/8 inch thickness. Place into a 9-inch pie dish.
4. Fill the pie crust with the strawberry-rhubarb mixture and set aside.
5. In a small bowl, mix together oats, flour, and vegan butter until crumbly. Sprinkle over the filling.
6. Bake for 45-50 minutes or until the crust is golden brown.
Cooking Time: 45-50 minutes
Savory Vegan Spinach and Tofu Quiche
This vegan quiche recipe combines the creaminess of tofu with the earthy flavor of spinach, perfect for a satisfying breakfast or brunch. A great option for those looking for a meat-free alternative to traditional quiches.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 2 cups fresh spinach leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pie crust (homemade or store-bought)
– 1 cup vegan milk
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onion and garlic until softened.
3. Add spinach and cook until wilted.
4. In a bowl, combine tofu, thyme, salt, and pepper. Mix well.
5. Roll out pie crust and fill with tofu mixture, then add cooked spinach mixture.
6. Pour in vegan milk and smooth out the top.
7. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 35-40 minutes
Vegan Coconut Cream Pie with Toasted Coconut
A rich and creamy pie that combines the sweetness of coconut with a crunchy toasted topping. This vegan recipe is perfect for anyone looking to indulge in a tropical treat without compromising on taste or dietary restrictions.
Ingredients:
– 1 cup unsweetened coconut cream
– 1/2 cup maple syrup
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/2 cup non-dairy whipped cream (such as So Delicious)
– 1/4 cup toasted shredded coconut (see notes)
– 1 pie crust (homemade or store-bought, vegan)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together coconut cream, maple syrup, cornstarch, and salt until smooth.
3. Pour the mixture into the pie crust and smooth out the top.
4. Bake for 35-40 minutes or until the filling is set.
5. Allow the pie to cool completely before topping with non-dairy whipped cream and toasted shredded coconut.
Cooking Time: 35-40 minutes
Rustic Vegan Blackberry Galette
Rustic Vegan Blackberry Galette Recipe
This rustic vegan blackberry galette recipe combines sweet and tangy flavors with a crumbly, butter-free crust. Perfect for warm weather gatherings or a cozy night in.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup rolled oats
– 1/4 cup maple syrup
– 1/2 teaspoon salt
– 1/4 cup cold-pressed coconut oil, chilled and cut into small pieces
– 1 cup fresh or frozen blackberries
– 2 tablespoons lemon juice
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together flour, oats, maple syrup, and salt.
3. Add coconut oil and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm).
5. Arrange blackberries in the center of the dough, leaving a 1-inch (2.5 cm) border around them.
6. Fold the edges of the crust over the berries, pressing gently to seal.
7. Brush with lemon juice and bake for 40-45 minutes, or until the crust is golden brown.
Cooking Time: 40-45 minutes
Vegan Peanut Butter Chocolate Pie with Oreo Crust
A rich and decadent dessert that combines the creaminess of peanut butter with the deepness of chocolate, all nestled in a crunchy Oreo crust.
Ingredients:
For the crust:
– 1 cup Oreo cookies, crushed
– 1/4 cup unsalted vegan butter, melted
For the filling:
– 1 cup creamy natural peanut butter
– 1/2 cup unsweetened cocoa powder
– 1/2 cup granulated sugar
– 1/4 cup unsweetened applesauce
– 2 tablespoons maple syrup
– 1 teaspoon vanilla extract
– 1/2 cup dairy-free chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C).
2. Mix crushed Oreos and melted vegan butter in a bowl until well combined.
3. Press the crust mixture into a 9-inch pie dish.
4. In a separate bowl, combine peanut butter, cocoa powder, sugar, applesauce, maple syrup, and vanilla extract. Mix until smooth.
5. Pour the filling mixture over the crust.
6. Top with dairy-free chocolate chips.
7. Bake for 40-45 minutes or until the filling is set.
Cooking Time: 40-45 minutes
Summary
Pamper your taste buds with these 18 irresistible vegan pie recipes! From classic apple and pumpkin to decadent chocolate silk and salted caramel, there’s something for everyone. Discover innovative plant-based twists on traditional desserts, such as creamy coconut cream or zesty lemon meringue. Satisfy your sweet tooth with fruity hand pies, nutty pecan, or rich key lime. For a savory treat, try shepherd’s pie with lentils or mushroom and kale pot pie. Whatever your craving, these mouthwatering recipes are sure to satisfy.
