Maple Syrup Pie | The Buddhist Chef

Preheat oven to 350°F (175°C).

Compact the dough for the crust on a pie plate and bake for about 20 minutes (or until golden brown) and let cool.

In a saucepan, melt the vegan butter over medium heat.

Add in the flour while stirring with a whisk.

Stir in coconut milk, maple syrup, and vanilla.

If lumpy, mix with a hand blender.

Cook over medium heat until the mixture boils and thickens.

Pour onto the crust and refrigerate until ready to serve.

For the crust, in a large bowl, mix flour and salt.

Add the vegan butter to the flour using a dough cutter (or two knives) to obtain a granular texture until you get small pea-size pieces.

Add ice water and vinegar while mixing.

Form a ball with your hands and cover with plastic wrap. Refrigerate the dough for at least 30 minutes.

Spice Level:

Dietary