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                            1. Home
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                            3. Vegan Passionfruit Meringue Pie
                            Vegan Passionfruit Meringue Pie
                            Products used in this recipe
                            favorite-icon
                            Chick Peas Product Card
                            Edgell®Chick Peas

                            Pack Size: 3 x 3.05kg

                            SKU: 11375

                            favorite-icon
                            Passionfruit Pulp Product Card
                            John West®Passionfruit Pulp

                            Pack Size: 12 x 840g

                            SKU: 34159

                            Vegan Passionfruit Meringue Pie

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                            Vegan Passionfruit Meringue Pie
                            Yield: 10 Servings

                            Yield: 10 Servings

                            A luscious Vegan Passionfruit Meringue Pie featuring a crisp oat-flour crust, a silky passionfruit-infused filling, and a fluffy aquafaba-based meringue, lightly torched for a golden finish.

                            Ingredients
                            • 240g drainedEdgell®: Chick Peas, keep the aquafaba for the meringue

                            • 60g coconut oil

                            • 300g oat flour

                            • 2g salt

                            • 60ml soy milk

                            • 40g sugar

                            • 200ml soy milk

                            • 400ml vegetable oil

                            • 340ml John West®: Passionfruit Pulp

                            • 36g Jel-it-In

                            • 200g sugar

                            • 160g aquafaba, chilled

                            • 2g cream of tartare

                            • 2g vanilla bean paste

                            • 125g sugar

                            Instructions:
                            BASE

                            To make the base, Blend chick peas, oat flour, sugar and salt. Slowly add coconut oil and milk and combine. Line a tart case with the mixture and bake at 180°C for 20 minutes. Set aside until cooled.

                            FILLING

                            1. Blend soy milk and vegetable oil and set aside.

                            2. Combine the John West Passionfruit Pulp, Jel-it-In and sugar, bring to the boil and remove from heat. Cool to room temperature.

                            3. Fold in soy milk and oil mixture.

                            4. Pour into the cooled tart base and allow to set before topping with the meringue.

                            MERINGUE

                            1. Whip the cold aquafaba with cream of tartare and vanilla until soft peaks form.

                            2. Slowly add sugar until stiff peaks are reached.

                            3. Spread meringue on top of pie and blow torch.

                            Products used in this recipe
                            favorite-icon
                            Chick Peas Product Card
                            Edgell®Chick Peas

                            Pack Size: 3 x 3.05kg

                            SKU: 11375

                            favorite-icon
                            Passionfruit Pulp Product Card
                            John West®Passionfruit Pulp

                            Pack Size: 12 x 840g

                            SKU: 34159


                            potatoes | avocados | vegetables | seafood | sauces

                            For more recipes and menu ideas visit https://www.simplotfoods.com/au/

                            © 2025 Simplot

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