Baking a delicious vegan pie doesn’t have to be complicated! Whether you’re craving a cozy dessert, planning a holiday feast, or just want to impress at your next potluck, we’ve gathered 25 mouthwatering recipes that prove plant-based can be just as indulgent. From flaky crusts to creamy fillings, get ready to find your new favorite treat—let’s dive into these scrumptious creations!
Classic Vegan Apple Pie
Lusciously spiced and warmly comforting, this Classic Vegan Apple Pie captures the essence of autumn in every slice, featuring a flaky, buttery crust that cradles tender, cinnamon-kissed apples. It’s a timeless dessert that proves plant-based baking can be just as indulgent and satisfying as its traditional counterpart, perfect for holiday gatherings or a cozy night in.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– 2 ½ cups all-purpose flour
– 1 cup vegan butter, cold and cubed
– 6-8 tbsp ice water
– 6 medium Granny Smith apples, peeled, cored, and thinly sliced
– ¾ cup granulated sugar
– ¼ cup brown sugar
– 3 tbsp all-purpose flour
– 2 tsp ground cinnamon
– ¼ tsp ground nutmeg
– ¼ tsp salt
– 1 tbsp lemon juice
– 1 tbsp non-dairy milk
– 1 tbsp granulated sugar (for sprinkling)
Instructions
1. In a large bowl, combine 2 ½ cups all-purpose flour and ¼ tsp salt. Add 1 cup cold, cubed vegan butter, and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add 6-8 tbsp ice water, 1 tbsp at a time, mixing with a fork until the dough just comes together. Divide the dough into two equal discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes to prevent shrinkage during baking.
3. In another large bowl, toss 6 medium peeled, cored, and thinly sliced Granny Smith apples with ¾ cup granulated sugar, ¼ cup brown sugar, 3 tbsp all-purpose flour, 2 tsp ground cinnamon, ¼ tsp ground nutmeg, and 1 tbsp lemon juice until evenly coated.
4. Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle and carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
5. Pour the apple mixture into the pie crust, spreading it evenly. Roll out the second disc of dough into another 12-inch circle and place it over the filling. Trim any excess dough, then crimp the edges with a fork or your fingers to seal.
6. Cut 4-5 small slits in the top crust to allow steam to escape. Brush the top with 1 tbsp non-dairy milk and sprinkle with 1 tbsp granulated sugar for a golden, sparkling finish.
7. Bake the pie at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits. Tip: Place a baking sheet on the rack below to catch any drips and prevent a messy oven.
8. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to set properly, ensuring clean cuts.
9. Serve the pie warm or at room temperature. For an extra touch, pair it with a scoop of vegan vanilla ice cream or a drizzle of caramel sauce.
Marvel at the contrast between the crisp, golden crust and the soft, spiced apple filling that melts in your mouth with each bite. The subtle tartness from the Granny Smith apples balances the sweetness, creating a harmonious flavor profile that’s both nostalgic and refreshingly modern.
Decadent Chocolate Vegan Silk Pie
Silken and sumptuous, this vegan chocolate silk pie offers a luxurious, velvety filling cradled in a crisp, nutty crust—a sophisticated dessert that proves plant-based indulgence can be both elegant and deeply satisfying. Crafted with rich cocoa and silken tofu, it achieves a smooth, mousse-like texture without dairy, making it an impressive finale for any occasion. Its refined simplicity allows the deep, complex chocolate flavor to shine, appealing to both vegan and traditional dessert lovers alike.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 1/2 cups raw walnuts
– 1/4 cup maple syrup
– 1/4 tsp sea salt
– 12 oz silken tofu
– 1 cup dairy-free dark chocolate chips
– 1/2 cup coconut cream
– 1/4 cup cocoa powder
– 1 tsp vanilla extract
– 1/4 cup powdered sugar
Instructions
1. Preheat the oven to 350°F and line a 9-inch pie dish with parchment paper.
2. In a food processor, combine 1 1/2 cups raw walnuts, 1/4 cup maple syrup, and 1/4 tsp sea salt, pulsing until the mixture forms a coarse, sticky dough, about 1 minute.
3. Press the walnut mixture evenly into the bottom and up the sides of the prepared pie dish, using the back of a spoon to smooth it.
4. Bake the crust for 10 minutes at 350°F until it is lightly golden and fragrant, then remove it from the oven and let it cool completely on a wire rack.
5. In a double boiler over medium heat, melt 1 cup dairy-free dark chocolate chips with 1/2 cup coconut cream, stirring constantly until smooth and glossy, about 5 minutes.
6. In a blender, combine 12 oz silken tofu, 1/4 cup cocoa powder, 1 tsp vanilla extract, and 1/4 cup powdered sugar, blending on high speed until completely smooth and creamy, about 2 minutes.
7. Pour the melted chocolate mixture into the blender with the tofu mixture and blend again on high speed until fully incorporated and silky, about 1 minute.
8. Pour the filling into the cooled crust, using a spatula to spread it evenly and tap the dish gently on the counter to remove air bubbles.
9. Refrigerate the pie for at least 4 hours, or until the filling is firm and set, covering it with plastic wrap to prevent a skin from forming.
10. Before serving, let the pie sit at room temperature for 10 minutes to soften slightly for easier slicing.
Buttery from the walnut crust and luxuriously smooth, this pie delivers a rich, fudgy texture that melts on the tongue with each bite. For a creative twist, garnish with fresh raspberries or a sprinkle of flaky sea salt to enhance the chocolate’s depth, making it a stunning centerpiece for dinner parties or cozy nights in.
Vegan Pumpkin Pie with Cashew Cream
Meticulously crafted for autumn gatherings, this vegan pumpkin pie with cashew cream offers a dairy-free indulgence that rivals traditional versions. Its velvety filling, spiced with warmth, rests atop a crisp crust, crowned by a luscious cashew topping that elevates each slice. Perfect for holiday feasts or cozy evenings, it’s a dessert that delights both vegans and omnivores alike.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 50 minutes
Ingredients
– 1 1/2 cups graham cracker crumbs
– 1/4 cup coconut oil, melted
– 1 15-ounce can pumpkin puree
– 1/2 cup maple syrup
– 1/2 cup coconut cream
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup raw cashews, soaked for 4 hours
– 1/4 cup water
– 2 tbsp maple syrup
– 1 tsp vanilla extract
Instructions
1. Preheat the oven to 350°F.
2. In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 1/4 cup melted coconut oil until the mixture resembles wet sand.
3. Press the crumb mixture firmly into a 9-inch pie dish, forming an even layer on the bottom and up the sides.
4. Bake the crust for 10 minutes at 350°F until lightly golden, then remove and let it cool completely on a wire rack.
5. In a large bowl, whisk together 1 15-ounce can pumpkin puree, 1/2 cup maple syrup, 1/2 cup coconut cream, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp salt until smooth and well combined.
6. Pour the pumpkin filling into the cooled crust, spreading it evenly with a spatula.
7. Bake the pie at 350°F for 40 minutes, or until the edges are set and the center jiggles slightly when shaken.
8. Remove the pie from the oven and let it cool to room temperature for 2 hours, then refrigerate for at least 4 hours to firm up.
9. Drain the soaked 1 cup raw cashews and add them to a blender with 1/4 cup water, 2 tbsp maple syrup, and 1 tsp vanilla extract.
10. Blend the cashew mixture on high speed for 2-3 minutes until completely smooth and creamy, scraping down the sides as needed.
11. Spread the cashew cream over the chilled pie, creating decorative swirls with a spoon.
12. Slice and serve the pie chilled, garnishing with a sprinkle of cinnamon if desired.
Yield a dessert with a firm, sliceable texture and a rich, spiced flavor that deepens after chilling. The cashew cream adds a silky contrast, making it ideal for serving with a drizzle of caramel or alongside a hot cup of coffee.
Peach and Berry Vegan Cobbler Pie
Delightfully bridging the gap between rustic comfort and refined elegance, this Peach and Berry Vegan Cobbler Pie marries the sun-kissed sweetness of summer fruit with a tender, biscuit-like topping. The result is a dessert that feels both nostalgic and sophisticated, perfect for any gathering where you want to impress without pretense. Its golden-brown crust and bubbling, jewel-toned filling promise a taste of pure, plant-based indulgence.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 4 cups sliced fresh peaches
- 2 cups mixed fresh berries (such as blueberries and raspberries)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil, solid
- 1/2 cup unsweetened almond milk
Instructions
- Preheat your oven to 375°F and lightly grease a 9-inch pie dish.
- In a large bowl, combine the sliced peaches, mixed berries, 1/2 cup granulated sugar, cornstarch, lemon juice, and vanilla extract, gently tossing until the fruit is evenly coated.
- Transfer the fruit mixture to the prepared pie dish, spreading it into an even layer.
- In a separate bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt until well combined.
- Add the solid coconut oil to the flour mixture, using a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
- Pour in the unsweetened almond milk, stirring just until a soft dough forms, being careful not to overmix to keep the topping tender.
- Drop spoonfuls of the dough evenly over the fruit filling, leaving small gaps for steam to escape during baking.
- Place the pie dish on a baking sheet to catch any potential drips and bake at 375°F for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbling vigorously around the edges.
- Remove the cobbler pie from the oven and let it cool on a wire rack for at least 20 minutes before serving to allow the filling to set properly.
Resulting in a dessert with a crisp, golden topping that gives way to a soft interior, this cobbler pie offers a delightful contrast to the lush, syrupy fruit beneath. The peaches and berries meld into a vibrant, tangy-sweet compote, while a scoop of vegan vanilla ice cream melts luxuriously over the warm surface, creating an irresistible pool of creamy contrast. Serve it slightly warm to highlight the aromatic vanilla and bright citrus notes, making each bite a celebration of summer’s bounty.
Lemony Vegan Meringue Pie
Radiant with a sun-kissed hue and a whisper of citrus, this Lemony Vegan Meringue Pie reimagines a classic dessert with plant-based elegance, offering a sublime balance of crisp, buttery crust, velvety lemon curd, and a cloud-like topping that defies expectations.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– 1 1/2 cups graham cracker crumbs
– 1/3 cup vegan butter, melted
– 1/4 cup granulated sugar
– 1 (13.5 oz) can full-fat coconut milk, chilled overnight
– 3/4 cup granulated sugar
– 1/2 cup fresh lemon juice
– 1 tbsp lemon zest
– 1/4 cup cornstarch
– 1/4 tsp turmeric (for color)
– 1/2 cup aquafaba (liquid from canned chickpeas)
– 1/4 tsp cream of tartar
– 1/2 cup powdered sugar
Instructions
1. Preheat the oven to 350°F.
2. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/3 cup melted vegan butter, and 1/4 cup granulated sugar until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
4. Bake the crust for 10 minutes at 350°F, then remove it and let it cool completely on a wire rack.
5. For the filling, scoop the solid coconut cream from the top of the chilled can of coconut milk into a saucepan, reserving the liquid for another use.
6. Add 3/4 cup granulated sugar, 1/2 cup fresh lemon juice, 1 tbsp lemon zest, 1/4 cup cornstarch, and 1/4 tsp turmeric to the saucepan.
7. Whisk the mixture constantly over medium heat for 8-10 minutes until it thickens to a pudding-like consistency that coats the back of a spoon.
8. Pour the hot lemon curd into the cooled crust, smooth the top with a spatula, and refrigerate it for at least 2 hours until set.
9. For the meringue, ensure all utensils are grease-free, then in a large bowl, beat 1/2 cup aquafaba and 1/4 tsp cream of tartar with an electric mixer on high speed for 5-7 minutes until stiff peaks form.
10. Gradually add 1/2 cup powdered sugar while beating for another 2-3 minutes until the meringue is glossy and holds its shape.
11. Spread the meringue over the chilled pie filling, creating decorative peaks with the back of a spoon.
12. Use a kitchen torch to toast the meringue for 1-2 minutes until golden brown, or broil in the oven for 3-4 minutes, watching closely to prevent burning.
13. Chill the pie for 30 minutes before serving to allow the meringue to firm up slightly.
Captivating in its presentation, this pie delights with a tangy, smooth curd that contrasts beautifully with the airy, lightly toasted meringue and crunchy crust. For a creative twist, garnish with edible flowers or a sprinkle of lemon zest just before slicing to enhance its visual appeal and fresh aroma.
Vegan Savory Mushroom and Spinach Pie
Just as the crisp air of February settles in, a warm, savory pie emerges as the ultimate comfort food, blending earthy mushrooms with vibrant spinach in a flaky, golden crust that promises to delight both vegans and omnivores alike. This elegant yet approachable dish transforms simple ingredients into a show-stopping centerpiece, perfect for cozy dinners or impressive gatherings where flavor and sophistication take center stage.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 9-inch vegan pie crust
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 lb cremini mushrooms, sliced
– 5 oz fresh spinach
– 1 cup unsweetened almond milk
– 3 tbsp all-purpose flour
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp nutritional yeast
Instructions
1. Preheat the oven to 375°F and place the vegan pie crust in a 9-inch pie dish, pressing it gently into the edges.
2. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and softened.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
5. Add 1 lb sliced cremini mushrooms and cook for 8-10 minutes, stirring frequently, until they release their moisture and turn golden brown.
6. Tip: For deeper flavor, let the mushrooms cook undisturbed for a minute at a time to develop a caramelized crust.
7. Mix in 5 oz fresh spinach and cook for 2-3 minutes until wilted, then remove the skillet from heat.
8. In a small bowl, whisk together 1 cup unsweetened almond milk and 3 tbsp all-purpose flour until smooth with no lumps.
9. Pour the almond milk mixture into the skillet with the vegetables, stirring constantly over low heat for 3-4 minutes until the sauce thickens to a creamy consistency.
10. Tip: If the sauce seems too thin, cook for an additional minute; if too thick, add a splash of almond milk.
11. Season the filling with 1 tsp dried thyme, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp nutritional yeast, stirring to combine evenly.
12. Spoon the filling into the prepared pie crust, spreading it into an even layer.
13. Bake the pie in the preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbling at the edges.
14. Tip: To prevent over-browning, cover the crust edges with foil after 20 minutes of baking.
15. Remove the pie from the oven and let it cool on a wire rack for 10 minutes before slicing.
With its flaky crust encasing a rich, umami-packed filling, this pie offers a satisfying contrast of textures, from the tender mushrooms to the creamy spinach sauce. Serve it warm alongside a crisp green salad for a balanced meal, or slice it into wedges for a portable lunch that highlights the hearty, savory notes of thyme and nutritional yeast.
Nutty Vegan Pecan Pie
Revered for its rich, caramelized depth and satisfying crunch, this vegan pecan pie reimagines a classic dessert with plant-based elegance. By swapping traditional ingredients for wholesome alternatives, it delivers the same indulgent experience while celebrating modern culinary creativity. The result is a sophisticated treat that will impress both vegans and omnivores alike at your next gathering.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 ½ cups all-purpose flour
– ½ teaspoon salt
– ½ cup vegan butter, chilled
– 3-4 tablespoons ice water
– 2 cups pecans, roughly chopped
– 1 cup pure maple syrup
– ½ cup coconut sugar
– ¼ cup cornstarch
– 1 teaspoon vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon salt
– 1 tablespoon vegan butter, melted
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine 1 ½ cups all-purpose flour and ½ teaspoon salt.
3. Cut ½ cup chilled vegan butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
4. Gradually add 3-4 tablespoons ice water, one tablespoon at a time, mixing just until the dough comes together into a ball.
5. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish, then gently press it into the dish and trim the edges.
6. In a separate bowl, whisk together 1 cup pure maple syrup, ½ cup coconut sugar, ¼ cup cornstarch, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon salt until smooth.
7. Stir in 2 cups roughly chopped pecans and 1 tablespoon melted vegan butter until the pecans are evenly coated.
8. Pour the pecan filling into the prepared pie crust, spreading it evenly with a spatula.
9. Bake the pie at 350°F (175°C) for 45-50 minutes, or until the filling is set and the crust is golden brown.
10. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.
Decadently rich with a firm yet tender filling, this pie offers a perfect balance of sweet maple and toasted pecans. For an elegant presentation, serve each slice with a dollop of coconut whipped cream or a drizzle of dark chocolate, enhancing its luxurious texture and deep, nutty flavors.
Creamy Coconut Vegan Custard Pie
Glistening with tropical allure, this Creamy Coconut Vegan Custard Pie transforms humble ingredients into a showstopping dessert that’s both dairy-free and decadent. Its silky, rich filling cradled in a crisp, buttery crust offers a sublime textural contrast, while the subtle sweetness and aromatic coconut flavor evoke a sense of indulgent escape. Perfect for any gathering, it proves that plant-based baking can be every bit as luxurious as its traditional counterparts.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup vegan butter, cold and cubed
– 3 tbsp ice water
– 1 (13.5 oz) can full-fat coconut milk
– ½ cup granulated sugar
– ¼ cup cornstarch
– 1 tsp vanilla extract
– ¼ tsp salt
– 2 tbsp shredded coconut, toasted
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine 1 ½ cups all-purpose flour and ½ cup cold, cubed vegan butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. Gradually add 3 tbsp ice water, 1 tablespoon at a time, mixing just until the dough comes together into a ball.
4. Tip: Handle the dough minimally to keep the butter cold, which ensures a flaky crust.
5. Roll out the dough on a lightly floured surface into a 12-inch circle, about ⅛-inch thick.
6. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
7. Trim any excess dough from the edges and crimp them decoratively with your fingers or a fork.
8. Prick the bottom of the crust all over with a fork to prevent bubbling.
9. Bake the crust for 15 minutes at 375°F (190°C) until lightly golden, then remove it from the oven and let it cool slightly.
10. In a medium saucepan, whisk together 1 (13.5 oz) can full-fat coconut milk, ½ cup granulated sugar, ¼ cup cornstarch, 1 tsp vanilla extract, and ¼ tsp salt until smooth and no lumps remain.
11. Place the saucepan over medium heat and cook, stirring constantly with a whisk, for 8–10 minutes until the mixture thickens to a custard-like consistency that coats the back of a spoon.
12. Tip: Stir continuously to avoid scorching and achieve a perfectly smooth filling.
13. Pour the hot custard into the pre-baked pie crust, spreading it evenly with a spatula.
14. Let the pie cool at room temperature for 30 minutes to set slightly.
15. Transfer the pie to the refrigerator and chill for at least 4 hours, or until fully firm.
16. Tip: For best results, chill the pie uncovered to prevent condensation from forming on the surface.
17. Just before serving, sprinkle 2 tbsp toasted shredded coconut evenly over the top of the pie for added texture and flavor.
Yielded from this simple process, the pie boasts a velvety, creamy custard that melts on the tongue, complemented by the nutty crunch of toasted coconut. Its delicate coconut aroma and balanced sweetness make it an elegant finale to any meal, perhaps garnished with fresh berries or a drizzle of dark chocolate for a sophisticated twist.
Vegan Shepherd’s Pie with Lentils
Elegant yet comforting, this vegan shepherd’s pie reimagines a classic with hearty lentils and a velvety mashed potato topping. Perfect for a cozy weeknight or a sophisticated dinner party, it delivers rich, savory flavors in every bite. Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and quartered
– 1/2 cup unsweetened almond milk
– 3 tbsp vegan butter
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 cup brown lentils, rinsed
– 2 cups vegetable broth
– 1 tbsp tomato paste
– 1 tsp dried thyme
– 1/2 tsp smoked paprika
– Salt and black pepper to taste
Instructions
1. Place the peeled and quartered potatoes in a large pot, cover with cold water, and bring to a boil over high heat.
2. Reduce heat to medium and simmer the potatoes for 15–20 minutes, until fork-tender.
3. Drain the potatoes thoroughly and return them to the pot.
4. Add the almond milk and vegan butter to the potatoes, then mash until smooth and creamy. Season with salt and pepper, then set aside.
5. Preheat the oven to 400°F.
6. Heat the olive oil in a large skillet over medium heat.
7. Add the diced onion, carrots, and celery to the skillet and sauté for 8–10 minutes, until softened and lightly browned.
8. Stir in the minced garlic and cook for 1 minute, until fragrant.
9. Add the rinsed lentils, vegetable broth, tomato paste, dried thyme, and smoked paprika to the skillet, stirring to combine.
10. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25–30 minutes, until the lentils are tender and the liquid is absorbed.
11. Season the lentil mixture with salt and pepper, then transfer it to a 9×13-inch baking dish.
12. Spread the mashed potatoes evenly over the lentil layer, using a fork to create decorative ridges on top.
13. Bake in the preheated oven for 20–25 minutes, until the topping is golden and the edges are bubbling.
14. Let the shepherd’s pie rest for 10 minutes before serving to allow the layers to set. Under its golden crust, this dish offers a satisfying contrast of creamy potatoes and savory lentils, with hints of thyme and smoked paprika adding depth. Serve it alongside a crisp green salad or roasted vegetables for a complete, plant-based meal that delights both the palate and the eye.
Zesty Key Lime Vegan Pie
Beneath a golden, crumbly crust lies a vibrant filling that marries the bright, tangy essence of Key limes with the creamy richness of coconut, creating a dessert that’s both refreshing and indulgent. This vegan interpretation captures the classic Florida Keys delight without dairy, offering a luscious, plant-based finale perfect for any gathering. Each slice delivers a perfect balance of sweet and tart, finished with a whisper of tropical aroma.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ cups graham cracker crumbs
– ⅓ cup melted coconut oil
– ¼ cup granulated sugar
– 1 (13.5 oz) can full-fat coconut milk, chilled overnight
– ½ cup Key lime juice
– 1 tbsp Key lime zest
– ¾ cup powdered sugar
– 1 tsp vanilla extract
– ¼ tsp salt
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine 1 ½ cups graham cracker crumbs, ⅓ cup melted coconut oil, and ¼ cup granulated sugar until the mixture resembles wet sand.
3. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish using the back of a measuring cup.
4. Bake the crust for 10 minutes, or until lightly golden and fragrant, then transfer to a wire rack to cool completely.
5. While the crust cools, scoop the solidified coconut cream from the top of the chilled 13.5 oz can of full-fat coconut milk into a large mixing bowl, reserving the liquid for another use.
6. Using an electric mixer on medium-high speed, whip the coconut cream for 2–3 minutes until fluffy and peaks form.
7. Gradually add ¾ cup powdered sugar, ½ cup Key lime juice, 1 tbsp Key lime zest, 1 tsp vanilla extract, and ¼ tsp salt to the whipped coconut cream, mixing on low speed until fully incorporated and smooth.
8. Pour the filling into the cooled crust and spread it evenly with a spatula.
9. Refrigerate the pie for at least 4 hours, or until the filling is firm and set.
10. Just before serving, garnish with additional lime zest or thin lime slices if desired.
Juxtaposing a crisp, buttery crust with a velvety, cloud-like filling, this pie offers a delightful contrast in textures that melts on the tongue. The zesty lime flavor shines through with a bright acidity, complemented by the subtle sweetness and tropical notes from the coconut. For a creative twist, serve each slice with a drizzle of raspberry coulis or a sprinkle of toasted coconut flakes to enhance its visual appeal and depth of flavor.
Rich Vegan Peanut Butter Pie
Kindly imagine a dessert that marries the nostalgic comfort of peanut butter with the sophisticated creaminess of a no-bake pie, all while embracing a plant-based ethos. This rich vegan peanut butter pie offers a decadent yet accessible indulgence, perfect for gatherings or a quiet moment of luxury. Its velvety filling and crisp crust create a harmonious contrast that delights both the palate and the soul.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 1/2 cups vegan graham cracker crumbs
– 1/3 cup melted coconut oil
– 1/4 cup granulated sugar
– 1 cup creamy peanut butter
– 8 oz vegan cream cheese, softened to room temperature
– 1/2 cup powdered sugar
– 1 tsp pure vanilla extract
– 1 cup coconut cream, chilled overnight
– 2 tbsp chopped peanuts for garnish
Instructions
1. In a medium bowl, combine 1 1/2 cups vegan graham cracker crumbs, 1/3 cup melted coconut oil, and 1/4 cup granulated sugar until the mixture resembles wet sand.
2. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish using the back of a spoon or measuring cup.
3. Place the crust in the freezer for 15 minutes to set, which helps prevent sogginess later.
4. In a large mixing bowl, beat 1 cup creamy peanut butter and 8 oz softened vegan cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy.
5. Add 1/2 cup powdered sugar and 1 tsp pure vanilla extract to the bowl, then beat for another 1 minute until fully incorporated and no lumps remain.
6. In a separate chilled bowl, whip 1 cup chilled coconut cream with clean beaters on high speed for 3-4 minutes until stiff peaks form, ensuring the cream is cold for best results.
7. Gently fold the whipped coconut cream into the peanut butter mixture using a spatula until just combined to maintain airiness.
8. Pour the filling into the chilled crust and spread it evenly with an offset spatula.
9. Sprinkle 2 tbsp chopped peanuts over the top as garnish for added crunch and visual appeal.
10. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow it to set firmly.
Buttery and crisp from the graham cracker base, the pie yields to a luxuriously smooth, peanut-forward filling with subtle vanilla notes. For a creative twist, serve chilled slices drizzled with a dark chocolate sauce or alongside fresh berries to balance the richness.
Vegan Banana Cream Pie
Wondrously creamy and indulgent, this vegan banana cream pie transforms humble ingredients into a dessert of pure elegance. With a buttery graham cracker crust, a luscious custard filling, and a crown of toasted coconut, it’s a plant-based masterpiece that rivals any classic version. Perfect for gatherings or a quiet treat, it proves that dairy-free can be decadently delicious.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ cups graham cracker crumbs
– 6 tablespoons vegan butter, melted
– ¼ cup granulated sugar
– 2 cups unsweetened almond milk
– ½ cup granulated sugar
– ⅓ cup cornstarch
– ¼ teaspoon salt
– 1 teaspoon vanilla extract
– 3 medium ripe bananas, sliced
– 1 cup coconut cream, chilled
– 2 tablespoons powdered sugar
– ¼ cup shredded coconut, toasted
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons melted vegan butter, and ¼ cup granulated sugar until the mixture resembles wet sand.
3. Press the mixture firmly and evenly into a 9-inch pie dish, using the bottom of a measuring cup to compact it for a sturdy crust.
4. Bake the crust for 10 minutes, or until lightly golden and fragrant, then let it cool completely on a wire rack.
5. In a saucepan, whisk together 2 cups unsweetened almond milk, ½ cup granulated sugar, ⅓ cup cornstarch, and ¼ teaspoon salt until smooth.
6. Cook the mixture over medium heat, stirring constantly with a whisk to prevent lumps, for 5–7 minutes until it thickens to a pudding-like consistency.
7. Remove the saucepan from the heat and stir in 1 teaspoon vanilla extract, then let the custard cool for 10 minutes, stirring occasionally to avoid a skin forming.
8. Arrange sliced bananas in a single layer over the cooled crust.
9. Pour the custard over the bananas, spreading it evenly with a spatula.
10. Chill the pie in the refrigerator for at least 4 hours, or until the filling is fully set and firm to the touch.
11. In a chilled bowl, whip 1 cup coconut cream and 2 tablespoons powdered sugar with an electric mixer on high speed for 2–3 minutes until stiff peaks form.
12. Spread the whipped coconut cream over the chilled pie.
13. Sprinkle ¼ cup toasted shredded coconut evenly over the top for a nutty crunch and visual appeal.
14. Slice and serve immediately, or refrigerate for up to 2 days for best texture.
The pie boasts a silky, smooth filling that contrasts beautifully with the crisp crust and creamy topping. For a creative twist, drizzle with melted dark chocolate or serve alongside fresh berries to balance the sweetness.
Vegan Raspberry and Almond Tart Pie
Perfectly balancing tart raspberries with rich almond cream in a crisp, buttery crust, this vegan raspberry and almond tart pie is an elegant dessert that celebrates simplicity and flavor. Its vibrant ruby filling, nestled within a golden pastry shell, offers a delightful contrast of textures and tastes, making it an impressive yet approachable treat for any occasion. With a few clever plant-based swaps, it achieves a luxurious mouthfeel and depth that will satisfy even the most discerning palate.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups all-purpose flour
– ½ cup vegan butter, cold and cubed
– 3 tbsp ice water
– 1 cup almond flour
– ½ cup granulated sugar
– ¼ cup coconut cream
– 1 tsp vanilla extract
– 2 cups fresh raspberries
– 1 tbsp cornstarch
Instructions
1. Preheat the oven to 375°F (190°C) and lightly grease a 9-inch tart pan with a removable bottom.
2. In a large bowl, combine 1 ½ cups all-purpose flour and ½ cup cold, cubed vegan butter, using a pastry cutter or your fingers to work the mixture until it resembles coarse crumbs.
3. Gradually add 3 tbsp ice water, 1 tablespoon at a time, mixing just until the dough comes together into a ball; avoid overworking to keep the crust tender.
4. Roll out the dough on a floured surface to a 12-inch circle, then carefully transfer it to the prepared tart pan, pressing it into the edges and trimming any excess.
5. Prick the bottom of the crust all over with a fork, line it with parchment paper, and fill with pie weights or dried beans to prevent puffing during baking.
6. Bake the crust at 375°F (190°C) for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden; let it cool slightly on a wire rack.
7. In a medium bowl, whisk together 1 cup almond flour, ½ cup granulated sugar, ¼ cup coconut cream, and 1 tsp vanilla extract until smooth and creamy.
8. Spread the almond cream evenly over the cooled crust using a spatula, ensuring it reaches the edges for a consistent layer.
9. In a separate bowl, gently toss 2 cups fresh raspberries with 1 tbsp cornstarch to coat them lightly, which helps thicken the juices during baking.
10. Arrange the raspberries in a single layer over the almond cream, pressing them slightly into the filling for a decorative pattern.
11. Bake the tart at 375°F (190°C) for 20–25 minutes, or until the edges are golden brown and the filling is set with bubbling raspberries.
12. Allow the tart to cool completely on a wire rack for at least 1 hour before slicing to ensure clean cuts and firm texture.
13. Once cooled, carefully remove the tart from the pan by pressing up the removable bottom, then slice into 8 even portions.
14. Optionally, dust with powdered sugar or garnish with fresh mint leaves just before serving for an extra touch of elegance.
Offering a delightful crunch from the buttery crust that gives way to a creamy almond layer, this tart bursts with the bright, tangy essence of raspberries in every bite. Serve it slightly warmed with a scoop of vegan vanilla ice cream for a comforting dessert, or enjoy it chilled as a refreshing afternoon treat that highlights the natural sweetness of the fruit.
Moroccan-Spiced Vegetable Vegan Pie
Tantalizingly aromatic and richly spiced, this Moroccan-Spiced Vegetable Vegan Pie brings the vibrant flavors of North Africa to your table in a comforting, plant-based form. A golden, flaky crust envelops a hearty filling of roasted vegetables, chickpeas, and a warm blend of spices, creating a dish that is as nourishing as it is elegant. Perfect for a cozy dinner or a special gathering, it’s a celebration of wholesome ingredients and bold, layered tastes.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour
– 1/2 cup cold vegan butter, cubed
– 1/4 cup ice water
– 1 tablespoon olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 large carrots, peeled and diced
– 1 large zucchini, diced
– 1 red bell pepper, diced
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 1 (14.5-ounce) can diced tomatoes
– 1/4 cup chopped fresh parsley
– Salt to taste
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/2 cup cold vegan butter, cubed, using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Gradually add 1/4 cup ice water, mixing until the dough just comes together, then form it into a disc, wrap in plastic, and chill for 30 minutes to prevent shrinkage during baking.
3. Preheat the oven to 375°F and heat 1 tablespoon olive oil in a large skillet over medium heat.
4. Add 1 large onion, diced, and sauté for 5 minutes until translucent, then stir in 2 cloves garlic, minced, and cook for 1 minute until fragrant.
5. Incorporate 2 large carrots, peeled and diced, 1 large zucchini, diced, and 1 red bell pepper, diced, and cook for 8-10 minutes until the vegetables are tender but still firm.
6. Mix in 1 (15-ounce) can chickpeas, drained and rinsed, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon cayenne pepper, toasting the spices for 1 minute to enhance their aroma.
7. Pour in 1 (14.5-ounce) can diced tomatoes and simmer for 5 minutes until the liquid reduces slightly, then remove from heat and stir in 1/4 cup chopped fresh parsley and salt to taste.
8. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish, gently pressing it into the dish and trimming any excess edges.
9. Spoon the vegetable filling into the crust, spreading it evenly, then roll out the remaining dough for the top crust, placing it over the filling and crimping the edges to seal.
10. Cut a few small slits in the top crust to allow steam to escape and bake at 375°F for 35-40 minutes until the crust is golden brown and flaky.
11. Let the pie cool for 10 minutes before slicing to allow the filling to set for cleaner cuts.
Golden and inviting, this pie offers a delightful contrast between the crisp, buttery crust and the tender, spiced vegetable medley within. The warmth of cumin and cinnamon melds beautifully with the sweetness of roasted carrots and bell peppers, while chickpeas add a satisfying heartiness. Serve it alongside a simple green salad or with a dollop of vegan yogurt for a creamy accent that complements the rich flavors.
Vegan Sweet Potato and Maple Pie
Savor the rich, velvety embrace of this Vegan Sweet Potato and Maple Pie, a dessert that masterfully blends earthy sweetness with autumnal warmth for a truly indulgent experience. Its silky, spiced filling cradled in a flaky, buttery crust offers a sophisticated twist on a classic, perfect for any gathering that calls for a touch of elegance.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 1/4 cups all-purpose flour
– 1/2 cup vegan butter, chilled and cubed
– 3 tbsp ice water
– 2 cups mashed sweet potato
– 3/4 cup pure maple syrup
– 1/2 cup full-fat coconut milk
– 1/4 cup cornstarch
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt.
3. Add 1/2 cup chilled, cubed vegan butter to the flour mixture, using a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
4. Gradually sprinkle in 3 tablespoons ice water, mixing just until the dough comes together into a ball, being careful not to overwork it to ensure a flaky crust.
5. Roll out the dough on a lightly floured surface into a 12-inch circle, then gently transfer it to a 9-inch pie dish, trimming and crimping the edges decoratively.
6. Prick the bottom of the crust all over with a fork, line it with parchment paper, and fill with pie weights or dried beans, then blind bake for 15 minutes until lightly golden.
7. In a blender, combine 2 cups mashed sweet potato, 3/4 cup pure maple syrup, 1/2 cup full-fat coconut milk, 1/4 cup cornstarch, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt, blending on high until completely smooth and lump-free for a velvety texture.
8. Pour the blended filling into the pre-baked crust, smoothing the top with a spatula.
9. Reduce the oven temperature to 350°F (175°C) and bake the pie for 45-50 minutes, or until the center is set and a knife inserted comes out clean, covering the edges with foil halfway through to prevent over-browning.
10. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the filling to firm up properly before slicing.
Crafted to perfection, this pie boasts a luxuriously smooth, custard-like filling that melts on the tongue, with deep notes of maple and warm spices balanced by the subtle creaminess of coconut. For an elegant presentation, serve each slice with a dollop of coconut whipped cream and a delicate drizzle of extra maple syrup, allowing the flavors to shine in every bite.
Cranberry and Orange Vegan Pie
Fusing the bright acidity of cranberries with the sunny zest of oranges, this elegant vegan pie offers a sophisticated twist on a classic dessert. Its vibrant filling, nestled within a flaky, buttery crust, delivers a perfect balance of tart and sweet that is both refreshing and deeply satisfying. This stunning creation proves that plant-based baking can achieve remarkable heights of flavor and texture.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– 2 ½ cups all-purpose flour
– 1 cup vegan butter, cold and cubed
– 6 tbsp ice water
– 4 cups fresh cranberries
– 1 cup granulated sugar
– ½ cup orange juice
– 2 tbsp orange zest
– 1 tbsp cornstarch
– 1 tbsp lemon juice
– 1 tsp vanilla extract
– ¼ tsp salt
Instructions
1. In a large bowl, combine 2 ½ cups all-purpose flour and ¼ tsp salt.
2. Add 1 cup cold, cubed vegan butter to the flour mixture.
3. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add 6 tbsp ice water, 1 tablespoon at a time, mixing until the dough just comes together.
5. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
6. Preheat your oven to 375°F (190°C).
7. In a medium saucepan, combine 4 cups fresh cranberries, 1 cup granulated sugar, ½ cup orange juice, 2 tbsp orange zest, 1 tbsp cornstarch, and 1 tbsp lemon juice.
8. Cook the mixture over medium heat, stirring frequently, for 10-12 minutes until the cranberries burst and the sauce thickens.
9. Remove the saucepan from the heat and stir in 1 tsp vanilla extract; let the filling cool completely.
10. On a lightly floured surface, roll out one disc of dough to a 12-inch circle and fit it into a 9-inch pie dish.
11. Pour the cooled cranberry-orange filling into the pie crust.
12. Roll out the second disc of dough to an 11-inch circle and place it over the filling.
13. Trim and crimp the edges to seal, then cut 4-5 slits in the top crust to vent.
14. Bake the pie at 375°F (190°C) for 45-50 minutes, until the crust is golden brown and the filling is bubbling.
15. Transfer the pie to a wire rack and let it cool for at least 2 hours before slicing.
Notably, the filling sets into a glossy, jewel-like compote that contrasts beautifully with the tender, shattering crust. Each bite offers a burst of tangy cranberry softened by the citrus notes, making it an ideal finale to a holiday meal or a delightful afternoon treat with a dollop of coconut whipped cream.
Vegan Cherry Pie with Crumble Topping
Unveiling a dessert that marries the tart sweetness of cherries with a buttery, golden crumble, this vegan cherry pie is a celebration of seasonal fruit and comforting textures. Perfect for gatherings or a quiet evening treat, it elevates simple ingredients into an elegant, plant-based delight that will impress even the most discerning palates.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup cold vegan butter, cubed
– 1/4 cup ice water
– 4 cups fresh or frozen cherries, pitted
– 1/4 cup cornstarch
– 1 tbsp lemon juice
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/4 tsp salt
Instructions
1. Preheat the oven to 375°F and lightly grease a 9-inch pie dish.
2. In a large bowl, combine 1 1/2 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt.
3. Add 1/2 cup of cold vegan butter cubes to the flour mixture, using a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
4. Gradually sprinkle 1/4 cup of ice water over the mixture, stirring with a fork until the dough just comes together, being careful not to overwork it to ensure a flaky crust.
5. Press the dough evenly into the prepared pie dish, forming a crust about 1/4-inch thick along the bottom and sides.
6. In another bowl, toss 4 cups of pitted cherries with 1/4 cup of cornstarch, 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice until well-coated.
7. Pour the cherry mixture into the pie crust, spreading it evenly.
8. For the crumble topping, mix 1/2 cup of rolled oats, 1/2 cup of all-purpose flour, 1/4 cup of brown sugar, and the remaining 1/4 teaspoon of salt in a small bowl.
9. Add the remaining 1/4 cup of cold vegan butter cubes to the topping mixture, rubbing with your fingers until clumps form, which will create a crisp texture when baked.
10. Sprinkle the crumble topping evenly over the cherries, covering the surface completely.
11. Place the pie on a baking sheet to catch any drips and bake at 375°F for 45-50 minutes, or until the topping is golden brown and the filling is bubbling at the edges.
12. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set properly before slicing.
13. Serve the pie slightly warm or at room temperature. You’ll find the contrast between the juicy, tangy cherry filling and the crunchy, oat-infused crumble simply irresistible, making it a standout dessert that pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for an extra touch of indulgence.
Vegan Quiche Pie with Tofu and Broccoli
Brimming with vibrant green florets and a creamy, protein-rich filling, this vegan quiche pie reimagines a classic brunch staple with plant-based elegance. Its golden, flaky crust cradles a savory custard of silken tofu and tender broccoli, offering a satisfying centerpiece for any gathering. A harmonious blend of textures and flavors, it proves that indulgence need not compromise compassion.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 9-inch vegan pie crust
– 14 ounces silken tofu
– 2 cups broccoli florets
– 1/2 cup unsweetened almond milk
– 1/4 cup nutritional yeast
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and prick the bottom with a fork to prevent bubbling.
3. Steam the broccoli florets for 5 minutes until bright green and slightly tender, then drain and set aside.
4. In a blender, combine the silken tofu, almond milk, nutritional yeast, olive oil, garlic powder, turmeric, salt, and black pepper.
5. Blend the mixture on high speed for 1 minute until completely smooth and creamy.
6. Stir the steamed broccoli florets into the blended tofu mixture until evenly distributed.
7. Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
8. Bake the quiche in the preheated oven for 40-45 minutes, until the edges are golden brown and the center is set with no jiggle.
9. Remove the quiche from the oven and let it cool on a wire rack for 15 minutes before slicing.
Accompanied by a crisp salad or roasted potatoes, this quiche delights with a velvety interior that contrasts beautifully against the flaky crust. Its subtle umami notes from nutritional yeast and earthy turmeric make it a versatile dish, perfect for brunch buffets or elegant dinners.
Conclusion
Now you have a treasure trove of 25 delicious vegan pies for any celebration! We hope these recipes inspire your next baking adventure. Give them a try, and let us know which one becomes your new favorite in the comments below. If you loved this roundup, please share it on Pinterest to spread the plant-based joy. Happy baking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
