Vegan Pineapple Meringue Pie

For the crust:

Add the flour and butter to a mixing bowl and mash together with a metal whisk until it is the consistency of breadcrumbs. It is essential the vegan butter does not melt.

Add the water, sugar and salt and keep mixing/kneading until it is in a smooth ball of dough. Wrap this in cling film and rest in the fridge for 20mins.

While you wait, grease the tart tin with the extra butter and then coat it in a dusting of flour. Shake of the excess.

Cover a clean surface with flour and unwrap the pastry. Use a rolling pin to roll the pastry out to 3mm in thickness.

Roll the pastry onto the rolling pin and drape over the tart case. Push the pastry into all corners of the case. Trim the edges and pre-heat the oven to 180C (356F).

Prick holes in the bottom of the pastry using a fork and then wrap case with cling film and rest it in the fridge for another 20minutes.

Unwrap the pastry then get a piece of non-stick baking paper, place it into the crust and then weigh it down with ceramic baking beans (or dried rice/lentils).

Bake in the over for 25 minutes. Remove the lentils/beans and then cook for another 10-15mins until golden.

Take the tart case out of the oven and let it cool while you work on the filling and meringue.

For the filling: 

Take 1/3 of the plant milk and mix in the cornflour until completely dissolved. Add this to a pot on the stove with the remaining plant milk.

Add the remaining ingredients to the pan (except for the butter and diced pineapple) and bring it up to heat. Whisk frequently whilst cooking down the mixture.

After 10-15 minutes, you should notice the mixture thickening. Keep heating and stirring until the pineapple curd is thick and bubbles slowly. Once it is very thick, add the vegan butter and pineapple chunks and keep stirring until the butter is full incorporated.

Take it off the heat and pour it into the cold pie crust. Set aside for 1 hour to cool and then cover in clingfilm (or place in an airtight container).

For the meringue:

Prepare the aquafaba in advance by reducing it from 300ml to 150ml by simmering in a pan on low heat on the hob for 15 minutes. Allow the aquafaba to cool for at least 1 hour.

Add aquafaba to a stand mixer with the ½ tsp of cream of tartar and set to medium speed. It should take 10-15 minutes to become soft peaks.

Meanwhile, place 250g caster sugar and 80ml of water in a pan and bring to boil. Avoid agitating this mix as much as possible because the sugar might crystallise. Use a candy thermometer to track the temperature. When it reaches 121C (250F), take it off the heat and slowly pour it down the side of the bowl into the whipped up meringue. Be careful not to let it splash.

Let the stand mixer run for a couple minutes more until the meringue mixture cools down. Once mixture is glossy and thick, plop it onto the pie filling.

Leave it to cool down for ~20 minutes and then use a blowtorch to softly burn the meringue (or place it under the grill). Chill briefly then serve!