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    Home » Recipes » Pies

    White Chocolate Pie with Beetroot Pastry

    Published: Sep 10, 2013 · Modified: May 8, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe

    This white chocolate pie has a vibrant and tasty beetroot pastry crust! It's naturally bright purple, but you can't taste the beets. The pie filling is rich and smooth.

    A slice of pie on a plate in front of the rest of the pie.

    beetroot pastry

    Adding the fresh purple vegetable to pastry made this wonderfully luminous pie.

    Instead of the usual beetroot/chocolate pairing, I've made this one with white chocolate to enhance the vibrancy of the pastry. The filling is rich, smooth and creamy... bliss. 

    And the best surprise is that this is actually quite healthy. I used 0% fat Greek yogurt instead of the usual cream so this is a rather virtuous recipe.

    beets

    I really do love beetroot.

    With purple-stained hands I love to make risottos, salads and definitely bake.

    Beetroot goes so well with chocolate, but this time I thought I'd try a slightly different recipe by letting the beets stain the pastry purple It's so wonderfully vibrant.

    You'll love these other beetroot recipes:

    Beetroot Soup

    Beet Pizza with Beet Leaf Pesto

    Apple Beetroot Salad with Tahini Dressing

    white chocolate pie with bright purple beetroot pastry on a wooden table.

    beetroot desserts

    Beetroot works really well in many dessert recipes. It's popular with chocolate, but there are loads of flavors that make beets a great addition to vegetable cakes and desserts. 

    beet chocolate protein balls

    beetroot chocolate slow cooker cake with beet vanilla topping

    Christmas Mince Pies with Beetroot Pastry

    Beetroot Chocolate Shake

    Chocolate Beetroot Cake

    Beetroot Chocolate Cupcakes

    Beetroot, Chocolate and Lapsang Souchong Tea Truffles

     

    get the white chocolate pie with beetroot pastry recipe

    Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.

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    A slice of pie on a plate in front of the rest of the pie.

    White Chocolate Pie with Beetroot Pastry

    Kate Hackworthy | Veggie Desserts
    This white chocolate pie has a vibrant and tasty beetroot pastry crust! It's naturally bright purple, but you can't taste the beets. The pie filling is rich and smooth.
    5 from 2 votes
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    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 422 kcal

    Equipment

    • food processor
    • pie dish
    • Oven

    Ingredients
     

    For the beetroot pastry:

    • 100 g raw beetroot peeled (approx 1 small beet)
    • 1 ¾ cup (225g) all-purpose flour (plain flour)
    • 1 stick (115g) 1 stick cold butter cut into cubes
    • ⅓ cup (40g) icing sugar
    • pinch of salt
    • A few tablespoons of very cold water

    For the filling:

    • 7 oz (200g) white chocolate broken into pieces
    • 2 cups (500g) plain yogurt
    • 3 teaspoons vanilla extract
    • 4 tablespoons powdered icing sugar
    • 3 teaspoons arrowroot or corn starch

    Instructions
     

    For the pastry:

    • Whiz the beetroot in a food processor until fine. Set aside in a bowl.
    • In the food processor, pulse the flour, butter, icing sugar and salt until they resemble fine breadcrumbs.
    • Add the beetroot and pulse to combine. Add the cold water, a tablespoon at a time until the dough comes together in a ball. Don't get it too wet.
    • Roll the dough out on a lightly floured surface and then line the greased pie dish with the pastry. Gently press it into the flutes and trim the edges by rolling the rolling pin over the edge. Prick the bottom with a fork and refrigerate the pastry case for at least half an hour.
    • Preheat the oven to 180C/350F and line the bottom of the pastry case with parchment and cover the base with baking beans (or uncooked rice). Bake for 12 minutes then remove the beans and parchment and cook for another 7 minutes or until just starting to turn golden. Allow to cool.

    For the filling:

    • Melt the white chocolate and allow to cool slightly.
    • Sift the icing sugar and arrowroot into the yogurt and vanilla and beat together. Add the chocolate and then stir into the mixture.
    • Pour into the cooled pastry shell and refrigerate for a few hours or overnight to firm up. Serve cold with finely grated white chocolate on top to decorate.

    Nutrition

    Calories: 422kcalCarbohydrates: 50gProtein: 7gFat: 22gSaturated Fat: 13gCholesterol: 44mgSodium: 162mgPotassium: 236mgFiber: 1gSugar: 27gVitamin A: 421IUVitamin C: 1mgCalcium: 133mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Pie Recipes

    • Onion Tarte Tatin
    • Coconut Fruit Flan with Sponge Cake Crust
    • Salsify Kale Galette with Horseradish Sauce
    • Traditional British Bakewell Tart Recipe
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    Reader Interactions

    Comments

    1. Jessica

      June 01, 2018 at 9:05 pm

      5 stars
      Thanks so much for this recipe! So eye-catching. I made it at the weekend and everyone loved it - specially the crust of course. THanks!

      Reply
      • Kate Veggie Desserts

        September 22, 2013 at 12:16 pm

        Wow - thanks for including my recipe! Love your site and have followed on bloglovin. Thanks!

        Reply
    2. Shazna

      November 14, 2017 at 8:27 am

      Hi, if i am making a savoury tart, should i just omit the icing sugar?

      Reply
      • Kate Hackworthy

        November 17, 2017 at 8:21 pm

        Yes! That should work fine. I hope you like it 🙂

        Reply
    3. Choclette

      March 29, 2014 at 8:13 pm

      That looks so pretty and white chocolate and yogurt has got to be good.

      Reply
      • Kate Hackworthy

        March 31, 2014 at 7:52 pm

        It is definitely a stunning pie. Such a lurid crust. And the white choc yogurt filling is scrummy.

        Reply
    4. Deena Kakaya

      October 02, 2013 at 5:17 pm

      Not only does this look sound delicious, but it looks outrageously pretty. I'm constantly impressed by your creativity. Love your stuff x

      Reply
      • Kate Veggie Desserts

        October 02, 2013 at 7:27 pm

        Thanks for all of your lovely comments!

        Reply
    5. Kate Veggie Desserts

      September 20, 2013 at 3:02 pm

      Hi Jen, You can't actually taste the beetroot, it just adds nutrients and that amazing colour!

      Reply
    6. Jen

      September 20, 2013 at 2:59 pm

      That pie colour is absolutely amazing! How does the beetroot impact in the taste, is it still quite a sweet pie?

      Reply
    7. Kate Veggie Desserts

      September 17, 2013 at 10:02 am

      Hi Mummymakescakes. In this recipe arrowroot thickens, just like cornflour/cornstarch. You could substitute it with cornflour if that is what you have. I tend to use arrowroot in uncooked recipes and cornflour in cooked, but I'm sure the substitution would be fine.

      Reply
    8. mummymakescakes

      September 15, 2013 at 11:42 pm

      I'm curious if arrowroot is for flavour or something else? I've heard the name but have no idea what it is?

      Reply
    9. Debbie

      September 15, 2013 at 8:16 pm

      What a pie! It looks great with the beetroot. My daughter would love it. Just because it's pink!

      Reply
    10. Emily (@amummytoo)

      September 14, 2013 at 10:09 pm

      I can't get over how amazing this looks. It's just beautiful!

      Reply
    11. CaroleHeidi

      September 14, 2013 at 9:00 pm

      That pastry is brilliant. What a simple yet effective idea 🙂

      Reply
    12. Multi Layer Mummy

      September 14, 2013 at 8:59 pm

      How different, beet crust sounds amazing, I'm a little scared of beets, grew some this year ended up just grating into salad! 🙂

      Reply
    13. Aimee / Wallflower Girl

      September 14, 2013 at 2:48 pm

      Wow, this recipe looks amazing and sounds so intriguing. I bet it's delicious! Love that it's quite healthy too 🙂

      Reply
      • Kate Veggie Desserts

        September 17, 2013 at 10:05 am

        Thanks Aimee, I love to bake so I need some healthy ones to balance us out!

        Reply
    14. Kate Veggie Desserts

      September 12, 2013 at 7:14 pm

      Thanks Mari, it could definitely be something perfect for a pink princess party.

      Reply
    15. Mari

      September 12, 2013 at 5:07 pm

      Wow! Pink pastry, my girls would love that being all princesses and pink.
      What an interesting idea, very inspiring

      Reply
    16. Kate Veggie Desserts

      September 11, 2013 at 8:45 pm

      Thanks Bluebirdsunshine! Let me know how it goes.

      Reply
    17. Kate Veggie Desserts

      September 11, 2013 at 7:40 pm

      Thanks Lou. Listen to your acupuncturist; just make a beetroot pastry quiche!

      Reply
    18. bluebirdsunshine

      September 11, 2013 at 8:17 pm

      That is so pretty, and I've never heard of making pastry with beetroot. Have to give this a go, for sure.

      Reply
    19. Kate Veggie Desserts

      September 11, 2013 at 6:40 pm

      Glad you like it, Jenny! It is so amazing looking that I'm definitely going to make it again and perhaps use it for a savoury quiche. It doesn't taste like beetroot so would work with anything.

      Reply
    20. Lou

      September 11, 2013 at 7:08 pm

      Gorgeous as always, I am really intrigued!
      I wish I could eat sweet baked goods...my acupunturist forbide me 🙁
      Even though beetroot is really good for me, maybe it could counterbalance 😀
      Have a lovely evening smart girl 🙂

      Reply
    21. Kate Veggie Desserts

      September 11, 2013 at 2:11 pm

      Thanks Helen. I'm glad you like the pie. It certainly is eye-catching, but it tasted great too. Glad to be a part of GBBO, and I hope to enter more! PS. I LOVE your blog; such vibrant photography. I hope to try your Butternut Squash and Tomato Soup this week now that the weather is c-c-c-c-colder. http://www.thecrazykitchen.co.uk/2012/06/cream-of-butternut-squash-tomato-soup.html

      Reply
    22. jenny paulin

      September 11, 2013 at 2:51 pm

      oh my word i am loving the pretty pinky purple pastry! i have some beetroot in my fridge i may have to think of something i could make using beetroot pastry myself! this is such a good idea and i would love to taste it to see what it tastes like. i have used beetroot in cakes with chocolate and in savoury quiches but this is somnething else . very impressed
      thank you for linking up x

      Reply
    23. HELEN

      September 11, 2013 at 1:53 pm

      wow what a pretty looking pie! Who would have thought you could use beetroot in pastry! I've used it in chocolate cakes but never pastry.
      Thanks for joining in with GBBO!

      Reply
    24. Kate Veggie Desserts

      September 11, 2013 at 7:38 am

      Hi Jeannie,
      I made a beetroot vanilla cake the other day and the colour faded completely. I tried it a few times with both raw beet and cooked beet, but neither worked. I'm trying to figure out scientifically what causes this and I'll post about it. This pastry really keeps its colour, though if you want something bright!

      Reply
    25. Jeannie Tay

      September 11, 2013 at 1:36 am

      Hi! Impressive looking pie, I wondered why I lost the lovely pink hue in my bread and cupcakes when I used beet in them? Yours still looks so pink! gorgeous!

      Reply
    26. Kate Veggie Desserts

      September 10, 2013 at 10:21 pm

      Thanks! It was meant to be a milk choc filling, but after seeing how bright the pastry was I just had to make it white.

      Reply
    27. Javelin Warrior

      September 10, 2013 at 10:04 pm

      What a delicious pie - I love the creative use of the beetroot for the crust and it creates a wonderful contrast with the bright, white filling! Being mostly guilt-free doesn't hurt 😉

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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