Maple Syrup Pie The Buddhist Chef

The holidays are just around the corner so here's a quick, easy and mouth-watering recipe to offer your family, your guests and, especially ... YOURSELF!


Maple Syrup Pie

1/4 cup of vegan butter (60 ml)

1/2 cup flour (75 g)

1 can of coconut milk (400 ml)

1 cup of maple syrup (250 ml)

1/2 teaspoon of vanilla extract

Preheat oven to 350F (175C)

Compact the dough for the crust on a pie plate and bake (see recipe below) for about 20 minutes (or until golden brown) and let cool.

In a saucepan, melt the butter over medium heat.

Add in the flour while stirring with a whisk.

Stir in coconut milk, maple syrup and vanilla.

If lumpy, mix with a hand blender.

Cook over medium heat until mixture boils and thickens.

Pour onto the crust and refrigerate until ready to serve.

Crust (makes 2 crusts)

3 cups of all-purpose flour (450 g)

1 teaspoon of salt

1 cup of vegan butter (190 g)

1/2 cup of ice water

1 tablespoon of white vinegar

In a large bowl, mix flour and salt.

Add the butter to the flour using a dough cutter (or two knives) to obtain a granular texture until you get small pea-size pieces.

Add water and vinegar while mixing.

It is important not to overwork the dough.

Form a ball with your hands and cover with plastic wrap. Refrigerate the dough for at

least 30 minutes.

Enjo