natural colour!

Start by chopping up your pink pineapple into big chunks. Add to blender.

Reduce food waste: use up those pineapple cores.

You can use sugar or alternatives like stevia or monkfruit.

Less processed sweeteners like maple syrup will darken the pie filling, but you can use them if you’re not worried about the colour.

Cornstarch is the required thickening agent for this pineapple pie. Tapioca starch will not achieve the correct texture.

Purée all the filling ingredients until smooth.

Pour blended mixture into a saucepan on medium heat.

Let it heat up until it starts bubbling...

Once bubbling, start stirring constantly.

If you don’t keep up the stirring, it will splatter everywhere.

Add vegan butter and a squeeze of lime juice.

Stir until butter is melted. It should be around this consistency.

Don't overcook or the mixture will get too dark.

Filling is ready. Take it off the heat.

Make sure you have your pre-baked pie crust ready ahead of time.

Pour the filling mixture into a pre-baked pie shell.

Smooth the filling over with a spatula. Don't worry about the occasional lumps, you can hide them with toppings.

Instead of pieces of baked pastry, you can also top with dollops of whipped coconut cream or aquafaba meringue.

Make sure to cool this pie to room temperature before enjoying. To learn more, swipe up for the detailed recipe.

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