Vegan Purple Yam Pie with Coconut Crust
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Makes 9 inch Pie



  1. To make the crust mix together the water with the flax and arrowroot first in a food processor until well blended.
  2. Add the coconut flour and oil to the processor and pulse until a dough forms, adding sprinkles of water into the mixture to help it combine.
  3. The dough should press together well squeezed, but not be sticky at all.
  4. Press the crust into the pie dish evenly and mark with a fork to reduce any rising when it bakes.
  5. For the filling bring a pot of water to a boil.
  6. Peel the yams and cut into chunks.
  7. Boil the purple yams for 10 minutes, they should be fork tender.
  8. Drain them and place into the empty food processor.
  9. Heat your oven to 350F.
  10. Cover dates with water and microwave on high for 1 minute. Drain water and add the heated dates along the rest of the pie filling ingredients to the yam and pulse until very smooth. Taste for sweetness and adjust with more dates if necessary. A dash of salt may be incorporated here
  11. Fill the prepared crust with the purple filling.
  12. Bake the pie in the oven for 40 minutes.
  13. The pie should be set, ok to have a little wiggle when shaken, but not too much.
  14. Let the pie cool completely before serving it.
  15. To make coconut whipped cream you will need to chill the can overnight in the fridge. and chill your mixing bowl and whisk for at least 15 minutes.
  16. Open the can without tipping, you want to keep the solid part away from the milk
  17. Remove the hard cream into your chilled mixing bowl
  18. Add the sweetener and whip with a mixer for 2 minutes or until it is fluffy and stiff.


This fun addition to your holiday menu is indeed vegan and whole food plant based.  However, it does include coconut oil!  If you're anxious to try something a little more indulgent, this should be a safe bet... but if you're strictly no oil, then I'll recommend the Vegan Sweet Potato Casserole.