Biscoff Meringue Pie
“Biscoff Meringue Pie: a creamy, indulgent biscoff filling topped with chocolate ganache and vegan torched meringue. All on top of a flaky, delicious pie crust to balance out all the sweetness.” ~ Tom
Serves 10 | Prep time: 45 mins | Cooking time: 25 mins
- 1 ready rolled sheet of short crust pastry
- 400g Lotus Biscoff spread (smooth)
- 270ml plant-based double cream (Elmlea) or 1 can of coconut milk chilled overnight
- pinch of salt
- 100g chocolate
- 100ml plant-based cream/coconut cream
- 150ml aquafaba, reduced* see recipe instructions (~2 cans of chickpeas)
- 250g icing sugar
- 1/4 tsp cream of tartar
- Stand mixer/electric whisk
- Baking beads (or dry rice/lentils)
- Small/medium pie dish
- Do the following two steps in advance:
- If you’re using coconut cream, leave the can of coconut milk in the fridge overnight for the cream to separate from the liquid.
- Pour the cans of chickpeas through a sieve to collect 300ml of aquafaba. Place this in a pot on low-medium heat for 15 minutes. We are aiming to reduce to 150ml. Take off the heat and leave to cool in the fridge for at least 1 hour.
- Pre-heat the oven to 200C.
- Flour a clean kitchen surface and roll out the sheet of short crust pastry.
- Cut out a circle with a diameter 2cm larger than the pie dish.
- Lightly butter the pie dish and then place the pastry on top. Crimp the edges and cut off any excess. Poke a few holes with a fork and leave it in the freezer for 15 minutes.
- Take the dish out of the freezer and place baking parchment on top with baking beads (or dry rice/lentils) to weigh down the pastry.
- Blind bake the pastry for 15 minutes. Take it out after 15 minutes and remove the parchment and beads. Bake for another 10 minutes until golden brown.
- Leave the piecrust to chill for 1 hour.
- Place the chilled plant cream in a cold stand mixer and whip on high for 5 minutes. Add the pinch of salt.
- Add the biscoff spread 1 spoon at a time until full incorporated. Pour into the tart shell and smooth it out with an offset spatula or knife.
- Chocolate ganache layer: heat the plant cream in the microwave for 30 seconds. Pour over the chopped chocolates and leave to melt for 5 minutes.
- Pour the chocolate ganache over the biscoff filling. Leave in the fridge to chill for 15 minutes.
- Take the 150ml aquafaba out of the fridge and place in the (clean) stand mixer with the cream of tartar. Whip on medium-high for 10 minutes or until soft peaks.
- Start spooning in the icing sugar into the meringue. Whip up for a further 5 minutes until stiff peaks.
- Pipe the meringue onto the chilled pie filling. Use a spoon to create waves/peaks. Use a handheld blowtorch to torch the meringue. Serve!
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Tom is the creator behind Project Vegan Baking. He is a scientist turned baker with the goal of reinventing all classic desserts into tasty, cruelty-free and plant-based versions. After discovering vegan macarons back in 2016, he set off on a mission to prove that any dessert can and should be made vegan and that no challenge is too great when we are helping shift the world away from animal products and towards a plant-based future. See all recipes by Tom