Recipes   >   Vegan Passionfruit Meringue Pie

Vegan Passionfruit Meringue Pie

Edgell Chick Peas form the base of this pie and the aquafaba is used to make the meringue.



  • 240g drained Edgell Chick Peas (keep the aquafaba for the meringue)
  • 60g coconut oil
  • 300g oat flour
  • 2g salt
  • 60ml soy milk
  • 40g sugar
  • 160g aquafaba, chilled
  • 2g cream of tartare
  • 2g vanilla bean paste
  • 125g sugar


1. 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.
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