Yogurt-Walnut Pie

Yogurt-Walnut Pie

  • Prep Time: 150 minutes
  • Cook Time: 60 minutes
  • Total Time: 210 minutes
  • Yield: 12 servings
  • Difficulty: 3 (1 - 5)
  • Allergens: Gluten
    Soy
    Tree Nuts
  • Categories: Desserts Pies & Tarts
A sophisticated layered pie featuring three distinct elements: a buttery pastry base, a rich rum-scented walnut filling, and a creamy yoghurt topping. This impressive dessert combines textures and flavors brilliantly, from the crunchy walnut layer to the smooth yoghurt filling, all topped with a delicate pastry streusel. Perfect for special occasions!
Make sure your vegan butter is cold for the dough - this ensures a flaky texture.Don't skip the chilling times - they're crucial for proper texture.When grating the frozen dough, work quickly to prevent it from softening.The pie needs proper cooling time to set - patience will be rewarded!

Base Dough Instructions

  1. In a large bowl, combine flour, baking powder, powdered sugar, and vanilla sugar.
  2. Mix the egg replacer with 2 tablespoons of water, then stir in the vegan sour cream until smooth.
  3. Cut the cold vegan butter into small cubes.
  4. Add butter cubes to the flour mixture and work in with your fingers until crumbly.
  5. Add the egg replacer mixture and knead until you have a cohesive dough.
  6. Divide the dough: ⅔ for the base (refrigerate) and ⅓ for topping (freeze).
  7. Wrap both portions in foil and chill for 2 hours.

Walnut Filling Instructions

  1. Place ground walnuts and raisins in separate bowls.
  2. Heat the oat milk until hot but not boiling.
  3. Pour half the hot milk over walnuts and half over raisins.
  4. Let the raisins soak for 15 minutes until soft.
  5. To the walnut mixture, add sugar, vanilla sugar, lemon zest, rum, and sour cream.
  6. Drain the raisins and add them to the walnut mixture, combining well.

Yogurt Filling Instructions

  1. Place all yoghurt filling ingredients in a food processor.
  2. Process until completely smooth, scraping down sides as needed.

Assembly and Baking Instructions

  1. Preheat oven to 180°C (350°F).
  2. Grease a 22cm springform pan with vegan butter.
  3. Take the refrigerated dough (⅔ portion) and press into the pan, creating a 4-5cm high border.
  4. Spread the walnut filling evenly over the base.
  5. Carefully pour the yoghurt filling over the walnut layer.
  6. Grate the frozen dough portion over the top to create a streusel-like covering.
  7. Bake for 45-50 minutes until golden brown.
  8. Turn off the oven and leave the pie inside for 10 minutes with the door closed.
  9. Remove from oven and cool completely at room temperature.
  10. Refrigerate for at least 6 hours or overnight.
  11. Store in an airtight container in the refrigerator for up to a week.
  12. Let sit at room temperature for 15-20 minutes before serving for best flavor.

Notes

  • Make sure your vegan butter is cold for the dough - this ensures a flaky texture.
  • Don't skip the chilling times - they're crucial for proper texture.
  • When grating the frozen dough, work quickly to prevent it from softening.
  • The pie needs proper cooling time to set - patience will be rewarded!

Nutrition Facts

12 Servings per container
Serving Size 1 servings (300 g)
Amount per serving
Calories 420
% Daily Value
Total Fat 24 g
31%
Saturated Fat 8 g
40%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 40 g
15%
Dietary Fiber 4 g
16%
Total Sugars 20 g
40%
Protein 10 g
20%
Vitamin D 0 mcg
0%
Calcium 200 mg
15%
Iron 2 mg
11%
Potassium 400 mg
11%
The % Daily Value (DV) 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.
Nutrition information is an estimate and has been calculated automatically