I really like this pie. To be fair, I have never (ever) had regular sweet potato pie, so you’ll just have to be the judge of it’s merits. I use powdered sugar because the cornstarch seems to help the pie set (you could try substituting powdered sugar into my pumpkin pie recipe if you want…). This is best served straight from the fridge.
For a pie crust, try my Gluten Free Vegan Shortbread Pie Crust. It’s perfect with this pie filling!
2 cups mashed, cooked sweet potatoes (be sure to err on the side of really well-cooked… there’s nothing worse than crunchy pie!)
1 cup powdered sugar
1/4 cup (1/2 stick) melted dairy free margarine (we like Nucoa)
1t real vanilla extract
1t real lemon extract
14 oz coconut milk
4T finely ground golden flax seed mixed with 8T steaming hot water. Whisk together and allow to form a gel.
You can add : 1 t cinnamon, 1/2 t ginger, 1 t nutmeg. I don’t, as I’m allergic to those spices. It’s really good with just the vanilla, lemon and coconut flavors!
1 really large pie crust or 2 smaller 9-inch crusts
Blend everything but the crusts. Be sure that the flax has gelled before adding it to the mix. Pour into the piecrusts (try my shortbread recipe!) and bake for 15 minutes at 425 degrees F. Cook an additional 40 minutes at 325 degrees F. This will not gel in the oven, but will form a little skin around the edges. Allow to cool partially, then transfer to the fridge. The pie will finish setting in the refrigerator. It will never have a terribly firm consistency, but will stand up to being cut and transferred to a plate.