This easy sweet potato pie vegan dessert with graham cracker crust and coconut whipped cream is out of this work delicious. The flavors are cozy and festive for Fall and Winter too. This easy vegan dessert will please the entire family regardless if they’re vegan or not! In fact no one will even know this pie is plant based.
What do you need to make this vegan dessert recipe? For the crust you will need:
Are graham crackers vegan? Yes as long as they don’t contain honey! The following brands are cruelty free:
How do you make the crust for this easy sweet potato pie vegan dessert?
First you need to blend up the graham crackers in your food processor then add the vegan butter, brown sugar, and vanilla extract. Grease your standard pie pan and mold the crust into the pan. Set the crust aside, or in the refrigerator, while you continue making the pie filling.
You might be wondering what is agar powder? This optional ingredient is a great egg replacement for vegan cakes and pies. It is like a vegan jello or gelatin that comes from seaweed but has no smell or flavor. You can leave this ingredient out or use 1/2 a banana, flax egg, or egg replacement of your choice.
How do you make the filling for this easy sweet potato pie vegan dessert?
Boil 3-4 large sweet potatoes in a big pot of water for 40-50 minutes until they are fully cooked. Drain them from the water and allow them to cook down before removing the skin. Mix the cooked sweet potato with the rest of the filling ingredients and beat, whisk, or purée until thoroughly smooth and combined. Pour the batter on top of the crust in the pie pan and bake at 375 degrees F for 45-50 minutes.
Gather your ingredients: 1 can of full fat coconut milk, 1 cup powdered sugar, and 1 tsp vanilla extract. Make sure the coconut milk is fully chilled in the refrigerator over night. It also helps to chill the beater sticks and the mixing bowl. Scoop the coconut cream from the top of the can into the mixing bowl and beat with the powdered sugar and vanilla until it becomes fluffy.
The flavors in the pie are delicious and festive for Fall and Winter. This dessert will please the entire family.
Start by boiling 3-4 large sweet potatoes for 40 minutes until they are thoroughly cooked then drain from the water and allow them to cool off so you can remove the skin and measure out 3 cups
Make the crust by blending your graham crackers (about 8 large ones) into crumble then blend in 7 tbsp room temp vegan butter followed by 1/2 tbsp vanilla extract and 3 tbsp brown sugar
Scoop it into a standard greased cake pan and press it down into the bottom to form the crust and set it aside
Combine the 3 cups cooked sweet potatoes with 1/3 cup butter – (room temp), 1 tbsp cinnamon, 4 tbsp corn starch, 1 cup sugar, 1 tbsp maple syrup, 1/2 tsp salt, baking soda, baking powder, 1 tsp agar powder, and 1/2 tbsp vanilla extract
Whisk the ingredients vigorously until thoroughly combined- if you don’t like lumps you can use a soup purée to smooth it out even more or even blend or beat
Preheat the oven to 375 degrees F
Pour the pie batter on top of the graham cracker crust in the cake pan
Bake for 45 -50 minutes then set aside to cool
Use a fresh mixing bowl to beat the coconut milk with the vanilla and powdered sugar until it becomes fluffy (if the cream is not properly cold from the refrigerator it will not fluff up, it also helps to store the beater sticks in the freezer for 20 minutes ahead of time as well)
Allow the pie to cook down before serving with fresh whipped cream !
Amount per serving
% Daily Value*
Total Fat 13.4g 17%
Saturated Fat 9g 45%
Cholesterol 16mg 5%
Sodium 375mg 16%
Total Carbohydrate 65.5g 24%
Dietary Fiber 3g 11%
Total Sugars 40.7g
Vitamin D 4mcg 21%
Calcium 44mg 3%
Iron 12mg 65%
Potassium 426mg 9