Yogurt-Walnut Pie
- Prep Time: 150 minutes
- Cook Time: 60 minutes
- Total Time: 210 minutes
- Yield: 12 servings
- Difficulty: 3 (1 - 5)
-
Allergens: Gluten
- 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
- In a large bowl, combine flour, baking powder, powdered sugar, and vanilla sugar.
- Mix the egg replacer with 2 tablespoons of water, then stir in the vegan sour cream until smooth.
- Cut the cold vegan butter into small cubes.
- Add butter cubes to the flour mixture and work in with your fingers until crumbly.
- Add the egg replacer mixture and knead until you have a cohesive dough.
- Divide the dough: ⅔ for the base (refrigerate) and ⅓ for topping (freeze).
- Wrap both portions in foil and chill for 2 hours.
Walnut Filling Instructions
- Place ground walnuts and raisins in separate bowls.
- Heat the oat milk until hot but not boiling.
- Pour half the hot milk over walnuts and half over raisins.
- Let the raisins soak for 15 minutes until soft.
- To the walnut mixture, add sugar, vanilla sugar, lemon zest, rum, and sour cream.
- Drain the raisins and add them to the walnut mixture, combining well.
Yogurt Filling Instructions
- Place all yoghurt filling ingredients in a food processor.
- Process until completely smooth, scraping down sides as needed.
Assembly and Baking Instructions
- Preheat oven to 180°C (350°F).
- Grease a 22cm springform pan with vegan butter.
- Take the refrigerated dough (⅔ portion) and press into the pan, creating a 4-5cm high border.
- Spread the walnut filling evenly over the base.
- Carefully pour the yoghurt filling over the walnut layer.
- Grate the frozen dough portion over the top to create a streusel-like covering.
- Bake for 45-50 minutes until golden brown.
- Turn off the oven and leave the pie inside for 10 minutes with the door closed.
- Remove from oven and cool completely at room temperature.
- Refrigerate for at least 6 hours or overnight.
- Store in an airtight container in the refrigerator for up to a week.
- 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