If you are new to the world of plant-based baking, you may hear the word “aquafaba” and wonder what it’s all about. Aquafaba is that liquid you find canned legumes, most commonly chickpeas, soaking in. It works wonders as an egg substitute in virtually any baked good recipe, especially when you need to create a frothy or foamy yummy substance. This pie has a light and fluffy topping that is perfectly torched, and a rich, tart-yet-sweet filling that is completely addictive. I promise you will come back not only for seconds, but for thirds and fourths!
recipe | Doug McNish
Author’s tip
Everyone should get a kitchen torch because … using a blowtorch is awesome to create depth of flavor and caramelization in so many dishes.
Ingredients
Crust
2 cups all-purpose flour, plus more for dusting
2 Tbsp sugar*
1/4 tsp sea salt
1/2 cup melted vegan butter
3/4 cup ice-cold water
Filling
1 cup firm or extra-firm silken tofu
1/2 tsp lemon zest
1/2 cup freshly squeezed lemon juice
3 Tbsp sugar
2 tsp cornstarch
1 tsp pure vanilla extract
Pinch of ground turmeric
Pinch of sea salt
Meringue
1/2 cup very cold liquid from canned chickpeas
1/4 tsp cream of tartar
2 tsp pure vanilla extract
3 Tbsp sugar
Directions
- Make the crust: In medium bowl, whisk together flour, sugar, and salt until there are no lumps. Add melted butter and water and stir well. The dough should be slightly sticky, with no lumps. Turn dough out of bowl and shape it into a rough disc. Wrap in reusable food wrap and refrigerate for about 30 minutes to rest.
- On lightly floured work surface, using rolling pin, roll dough into a 12 inch circle, about 1/4 inch thick. The rolled-out dough should be about 2 inches bigger in diameter than the 10 inch pie plate you are using. Check by laying pie plate face down on top of dough. Roll dough loosely around rolling pin, then carefully unroll it over pie plate. Using your fingers, press crust firmly against bottom and sides of pie plate. Using paring knife, trim excess dough from edges of pie plate. Refrigerate for 15 minutes to rest.
- Preheat oven to 350 F.
- Using fork, poke holes in crust to allow steam to escape. Press piece of parchment paper into pie shell. Fill it with 1 cup dried beans or pie weights. Bake for 12 to 15 minutes, or until crust is golden brown. Remove from oven and carefully lift out parchment paper with beans. (Save beans to use again.) Allow crust to cool completely, about 1 hour.
- Make the filling: In high-speed blender, combine tofu, lemon zest, lemon juice, sugar, cornstarch, vanilla, turmeric, and salt. Blend on high until completely smooth. Transfer to small pot.
- Cook filling over medium heat, stirring constantly, until it has thickened, 3 to 4 minutes. Remove from heat and allow to cool slightly, 8 to 10 minutes. Place piece of reusable food wrap over filling so that skin does not form. Continue to cool for another 20 minutes.
- Make the meringue: Chill bowl of stand mixer in freezer for
30 minutes or overnight. Return bowl to stand mixer fitted with whisk attachment and add chickpea liquid and cream of tartar. Whisk on high speed for 3 to 4 minutes. Once peaks begin to form, add vanilla, then add sugar in slow, steady stream. Continue to whisk meringue until firm peaks form.
- Assemble the pie: Pour filling into cooled pie crust. Top filling with meringue. If you have a kitchen torch and know how to use it safely, lightly torch meringue. Serve immediately or cover and store in fridge for up to 3 days.
In each delicious serving: 164 calories / 4 g protein / 5 g fat / 26 g carbs (9 g sugar, 1 g fiber) / 110 mg sodium
