I have been cooking a lot of exotic food lately and thus the vegan pineapple pie was born. I love pineapple and to me, there’s nothing as exotic as a pineapple. It makes me think of sunny endless days, good vibes and sunkissed skin. The exact opposite of what’s going on in Sweden at the moment. Although to be fair, I have never seen a pineapple tree grow in Scandinavia.Anyway, wanted to make something to be reminded of everything that’s good in life. And at the moment the grocery shops are filled with beautiful pineapples. Therefore, I decided to make a vegan pineapple pie, to suit everyone’s needs.
As you may have seen on my Instagram stories, I was hired to make a menu for a new Restaurant, called the Rum Shack. And so finally last Thursday it was the sneak preview. It was so much fun to see how well the food was received. It’s like stepping inside a tropical place. Which I for one really need right now. I’m longing for days when the sun never sets, salty hair and flip flops, oh those summer nights.
Anyway, this vegan pineapple pie was born and I hope you like it as much as I do. I have been experimenting with egg replacements and in this recipe, I have used both ground flaxseeds and banana as a substitute.
I found that ground flaxseeds were better to use in the dough and that banana went well with the exotic flavours of the pineapple pie. If you don’t like banana, you can use ground flaxseeds in the filling too.
If you like love all things pineapple here are my top three things you can make from using only one pineapple!
3 ways to use a pineapple or the ever so popular vegan banoffee pie!
Tip: Use 1/2 of a banana instead of one egg when baking. This may give a subtle banana taste to whatever you are baking. Ground flaxseeds are excellent for egg replacement. Simply mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and thicker. This amount replaces 1 egg. You can either pre-ground, I use my coffee grinder.
Delicious and creamy vegan pineapple pie
- 300 ml flour
- 150 gr soft butter (vegan option) in Sweden there's one from Carlshamn mejeri, otherwise you can use raw almond butter too
- 1 tbsp ground flaxseed mix it with 3 tbsp of water until it's fully absorbed
- 130 ml icing sugar
- 1 tsp salt
- 450 gr pineapple make sure to squeeze out the excess fluid
- 100 ml icing sugar
- 2 tbsp brown sugar
- 1 tsp vanilla powder
- 120 gr lemon curd vegan
- 300 gr oat cream cheese I use oatly på mackan
- 1/2 banana instead of an egg
- 200 ml pineapple juice
- 100 gr brown sugar
- 2 tsp powdered vanilla
- 1,5 tsp tried thyme
- 200 ml soy ice cream I use tofuline
Set the oven to 175 degrees Celcius.
Mix all of the ingredients together for the pie crust.
Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and add as you would an egg.
Cover the top of the bowl with a damp kitchen towel and let it rest in the fridge for about 30 minutes.
Use a round pie tin and distribute the dough evenly. Bake for 15 minutes in the middle of the oven.
Let it cool.
While the piecrust is the oven it's time to make the filling.
Slice the pineapple and cut into chunks. Squeeze out as much moisture as you can. (this is very important, otherwise, the pie will get very watery.)
Mix the lemon curd, banana, vanilla and brown sugar.
Mix the oat cream cheese with the icing sugar and mix it with the lemon curd mixture.
Fill the pie crust with the filling and top it with the pineapple.
Bake it in the middle of the oven for about 30-35 minutes.
While you bake your pie, make the sticky thyme syrup.
Mix all of the ingredients together and bring it to a boil. Let it simmer for 20 minutes until reduced.