Low Fat Vegan Pineapple Pie
Brighten up your dessert table with this Low Fat Vegan Pineapple Pie, a tropical-inspired treat that’s as wholesome as it is delicious! Made with a crunchy graham cracker crust sweetened with maple syrup, and a creamy pineapple filling thickened with plant-based milk and cornstarch, every bite is indulgent without the guilt. The recipe uses canned pineapple in its own juice for natural sweetness and skips any dairy or heavy fats, keeping it both vegan and low in calories. Perfect for summer gatherings or anytime you crave a light, fruity dessert, this pie is easy to prepare with just 20 minutes of hands-on time. Serve it chilled for a refreshing finish to your meal, and consider garnishing it with coconut whipped cream for an extra layer of tropical flair. Ready to impress your guests with a dessert that’s simple, satisfying, and plant-based? This Low Fat Vegan Pineapple Pie is sure to become a new favorite!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs (vegan)
- 4 tablespoons Coconut oil (melted)
- 2 tablespoons Maple syrup
- 15 ounces Canned pineapple chunks (in juice, unsweetened)
- 3 tablespoons Cornstarch
- 1.5 cups Unsweetened almond milk (or any plant-based milk)
- 1 teaspoon Vanilla extract
- 3 tablespoons Maple syrup (for filling)
- 1 pinch Salt
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and 2 tablespoons of maple syrup. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
Press the crust mixture into a 9-inch pie pan, spreading it evenly across the bottom and up the sides. Use the back of a spoon or a flat measuring cup to compact it tightly.
Bake the crust in the preheated oven for 8–10 minutes until lightly golden. Remove and let cool completely.
Drain the canned pineapple, reserving the juice. Measure out 1 cup of pineapple chunks and finely chop them. Set both the chopped pineapple and reserved juice aside.
In a medium saucepan, whisk together the cornstarch and almond milk until smooth. Stir in the reserved pineapple juice, 3 tablespoons of maple syrup, vanilla extract, and a pinch of salt.
Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble (about 5–7 minutes). Reduce the heat to low and cook for an additional 1–2 minutes, stirring continuously.
Remove the saucepan from the heat and fold in the chopped pineapple chunks.
Pour the pineapple filling into the prepared crust and spread it out evenly. Allow the pie to cool to room temperature before transferring it to the refrigerator.
Chill the pie for at least 4 hours, or until the filling is fully set.
Slice and serve as-is or garnish with a dollop of coconut whipped cream, if desired.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1379 mg | 60% | |
| Total Carbohydrate | 275.9 g | 100% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 147.8 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 808 mg | 62% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 939 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
