Maple Syrup Pie - The Buddhist Chef

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Maple Syrup Pie

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Description

The holidays are just around the corner so here’s a quick, easy and mouth-watering Maple Syrup Pie to offer your family,  your guests and, especially … YOURSELF!

Ingredients

1/4 cup of vegan butter (60 ml)
1/2 cup flour (75 g)
1 can of coconut milk (400 ml)
1 cup of maple syrup (250 ml)
1/2 teaspoon of vanilla extract
Crust (makes 2 crusts):
3 cups of all-purpose flour (450 g)
1 teaspoon of salt
1 cup of vegan butter (190 g)
1/2 cup of ice water
1 tablespoon of white vinegar

Directions

1
Preheat oven to 350°F (175°C)
2
Compact the dough for the crust on a pie plate and bake (see recipe below) for about 20 minutes (or until golden brown) and let cool.
3
In a saucepan, melt the butter over medium heat.
4
Add in the flour while stirring with a whisk.
5
Stir in coconut milk, maple syrup and vanilla.
6
If lumpy, mix with a hand blender.
7
Cook over medium heat until mixture boils and thickens.
8
Pour onto the crust and refrigerate until ready to serve.
9
Crust:
10
In a large bowl, mix flour and salt.
11
Add the butter to the flour using a dough cutter (or two knives) to obtain a granular texture until you get small pea-size pieces.
12
Add water and vinegar while mixing.
13
It is important not to overwork the dough.
14
Form a ball with your hands and cover with plastic wrap. Refrigerate the dough for at least 30 minutes