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Vegan Passion Fruit Pie

Slice up this delicious passion fruit curd pie for a tasty, tart treat.
Course Dessert
Cuisine American, vegan
Keyword cottage pie, vegan
Prep Time 35 minutes
Cook Time 2 minutes
Cooling 3 hours
Servings 12

Ingredients

No Bake Graham Cracker Crust

  • 9 9 sheets (18 squares) vegan graham crackers
  • ½ tsp sea salt
  • cup melted vegan butter

Passion Fruit Curd

  • 1⁄2 cup water
  • 1 tsp agar powder
  • ¼ cup canned coconut cream
  • 1 cup fresh passion fruit, including seeds (about 7-8) passion fruits)
  • ¼ cup granulated sugar

Toppings

  • Store-bought coconut whipped topping
  • Mint leaves, for garnish

Instructions

  • To make the crust, in a food processor, pulse the graham crackers and sea salt into a fine crumb. Add the melted butter and pulse again until it comes together and looks like wet sand. Press evenly into a 9 1⁄2- inch fluted pie pan. You will have enough to go at least three-quarters of the way up the sides of the pan. Refrigerate the crust while you make the rest of the recipe.
  • To make the curd, in a small saucepan over medium-low heat, whisk together the water and agar. Simmer for 5 to 6 minutes, until dissolved. You shouldn’t see any flecks of agar in the liquid if using flakes, and the liquid will have reduced and thickened slightly.
  • At the same time, in a large saucepan over medium heat, whisk together the coconut cream, passion fruit, and sugar constantly for 2 to 3 minutes, until it just starts to bubble and is warmed through. Add the dissolved agar to this and whisk until well combined, about another 2 minutes. Transfer the mixture to a heat- safe glass bowl. Whisk it constantly to cool it down and prevent it from set-ting too much. It cannot be added to your chilled crust until it’s tepid in temperature. Constantly stirring will help cool it quicker and prevent the agar from setting.
  • Once the mixture has cooled to about room temperature and with no steam present, pour it into the crust and refrigerate for at least 3 hours, until chilled and set.
  • To serve, top with a pile of the coconut whipped topping and garnish with the mint leaves. This is best eaten on the day it’s made. I would consume it within 2 days max, otherwise the crust gets a little soggy.