Health and WellnessFlorence LFebruary 12, 2021baking recipes, home baking, Passion Fruit, Lauren Toyota

HOME BAKING || Sweet and Fragrant Passion Fruit Slice

Health and WellnessFlorence LFebruary 12, 2021baking recipes, home baking, Passion Fruit, Lauren Toyota

We are serving up a little slice of fragrant, sweet, and tarty passion fruit pie this weekend.

This delicious passion fruit pie recipe is from Lauren Toyota’s second book, hot for food all day. Her YouTube channel, hot for food, is one of the most-followed vegan YouTube channels in the world and is the go-to source online for flavorful, vegan comfort food recipes. In this latest book, Lauren collects her simplest, tastiest recipes for the quickest weeknight meals, easy work lunches, and satisfying breakfasts.

With spring almost upon us, we are turning into busybodies doing spring cleaning around the home, resuming our outdoor activities, and coming out of winter hibernation, so we can all use a few recipes to help us save some time without compromising on taste! Wouldn’t you agree?

That said, we hope you can take some time this weekend to bake the delicious passion fruit pie below! Nothing like a home brimming with the tasty scent of baked pie to help you relax and unwind on your day off.

Preparation Time: 30 Minutes

Baking Time: 10 Minutes

*Minimum refrigeration time: 3 Hours

INGREDIENTS

MAKESONE9½-INCHPIE(12SLICES)

NO-BAKE GRAHAM CRUST

9 sheets(18squares)vegan graham crackers

1⁄2 teaspoon sea salt

1⁄3cup melted vegan butter

PASSION FRUIT CURD

1⁄2cup water

1 tablespoon agarflakes or 1 teaspoon agar powder

1 1/4 cups canned coconut cream (some liquid is fine)

1 cup passion fruit, including seeds (7 or 8 passion fruits)

1/4 cup granulated sugar

TOPPINGS

Store-bought coconut whipped topping

Mint leaves, for garnish

INSTRUCTIONS

To make the crust, in a food processor, pulse the graham crackers and sea salt into a fine crumb. Add the melted butter and pulse again until it comes together and looks like wet sand. Press evenly into a 9 1/2-inch fluted pie pan. You will have enough to go at least three-quarters of the way up the sides of the pan. Refrigerate the crust while you make the rest of the recipe.
To make the curd, in a small saucepan over medium-low heat, whisk together the water and agar. Simmer for 5 to 6 minutes, until dissolved. You shouldn’t see any flecks of agar in the liquid if using flakes, and the liquid will have reduced and thickened slightly.
At the same time, in a large saucepan over medium heat, whisk together the coconut cream, passion fruit, and sugar constantly for 2 to 3 minutes, until it just starts to bubble and is warmed through. Add the dissolved agar to this and whisk until well combined, about another 2 minutes. Transfer the mixture to a heat-safe glass bowl. Whisk it constantly to cool it down and prevent it from setting too much. It cannot be added to your chilled crust until it’s tepid in temperature. Constantly stirring will help cool it quicker and prevent the agar from setting.
Once the mixture has cooled to about room temperature and with no steam present, pour it into the crust and refrigerate for at least 3 hours, until chilled and set.
To serve, top with a pile of coconut whipped topping and garnish with mint leaves. This is best eaten on the day it’s made. Consume within 2 days maximum, otherwise, the crust gets a little soggy.

Love this recipe? Find 100+ more easy recipes to level up your vegan meals from the all-new hot for food all day by Lauren Toyota.