Instructions:
- Prepare the Pie Crust:
- In a food processor, combine the flour and salt. Add the cold, cubed vegan butter.
- Pulse until the mixture resembles coarse crumbs.
- Slowly add ice-cold water, one tablespoon at a time, while pulsing the mixture, until the dough starts to come together.
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Pie Crust:
- Preheat your oven to 350°F (175°C).
- Roll out the chilled pie crust on a floured surface to fit a 9-inch pie dish.
- Transfer the crust to the pie dish, trim any excess dough, and crimp the edges as desired.
- Prepare the Sweet Potato Filling:
- In a large mixing bowl, combine the mashed sweet potatoes, coconut milk, brown sugar, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, and salt.
- Mix until well combined.
- Assemble the Pie:
- Pour the sweet potato filling into the prepared pie crust.
- Bake:
- Bake the pie in the preheated oven for 50-60 minutes, or until the center is set and the crust is golden brown.
- Cool and Serve:
- Allow the pie to cool on a wire rack for at least an hour before serving. It’s best served at room temperature or slightly chilled.
- Optional Toppings:
- You can top your vegan sweet potato pie with coconut whipped cream or a sprinkle of cinnamon for added flavor.
Enjoy your vegan sweet potato pie! It’s a delightful dessert that can be enjoyed by vegans and non-vegans alike.
