You might think that making a vegan meringue pie is impossible, but this vegan chocolate meringue pie is here to prove you wrong! In fact, you don't need fancy complicated ingredients, and it only takes about 15 minutes hands-on time to produce an absolutely creamy, rich and gorgeous pie.
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This elegant vegan chocolate meringue pie is my new obsession. It's a real showstopper of a dessert, so it's the perfect centerpiece for holiday meals or dinner parties. Yet, it's so simple to make, you can whip one up on a weekday for your family.
When you're looking for a dessert with that rich, chocolate flavor that's just that touch more unusual than chocolate cake, this beautiful layered pie really fits the bill.
Related Post: Vegan Meringue Kisses
💚Reasons You'll Love This Recipe
💚With its beautiful meringue peaks, this pie makes for an eye-catching and impressive dessert, suitable for special occasions or gatherings.
💚 Vegan chocolate meringue pie is a perfect make-ahead dessert. You can make the crust and chocolate filling a day before you plan on serving it, and store it in the fridge overnight. Then, simply whip up the meringue topping right before serving the pie.
💚This recipe can easily be made gluten-free by using gluten-free graham crackers for the crust.
💚Unlike lots of vegan meringue pie recipes, this recipe contains no tofu!
🛒Ingredients
- Graham Crackers: The original Nabisco graham crackers are dairy-free, egg free and have no honey sweeteners. So, the good news is that graham crackers are vegan! If you're not in the USA, substitute digestive biscuits, which are also vegan.
- Chocolate Chips: Dark chocolate chips work very well here. For more information on the best vegan chocolate chips, have a look at this article: Are Chocolate Chips Vegan?
- Vegan Butter: Butter from a block or tub will both work for this vegan meringue pie recipe.
- Coconut Milk: Coconut milk is such a fantastic, versatile ingredient! You can use it to make everything from coconut milk pasta sauces to the chocolate filling in this pie.
- Sugar: You will need granulated sugar for the chocolate filling, and powdered sugar (sometimes called icing sugar) for the meringue topping.
- Cornstarch: Cornstarch is the thickening agent for the chocolate filling. In some countries cornstarch is referred to as cornflour.
- Maple Syrup: We'll be using a small amount of maple syrup to sweeten the graham cracker crust. For more information on the suitability of maple syrup for a vegan diet, see this post: Is Maple Syrup Vegan?
- Aquafaba: Aquafaba is the liquid found in a can of chickpeas or the water leftover from cooking chickpeas. It has a unique composition that mimics egg whites, making it a popular vegan substitute in recipes like meringues and mousses.
- Vanilla: Vanilla adds a unique depth of flavor. I always recommend getting the best quality vanilla you can afford. The flavor really makes a difference.
- Cream Of Tartar: Cream of tartar is added to the aquafaba in the meringue topping to stabilize and strengthen the structure of the foam, helping it achieve stiff peaks. It enhances the overall texture and prevents the meringue from collapsing or becoming watery during the whipping process.
🙋What Is Aquafaba?
Aquafaba is the viscous liquid obtained from cooking or canning legumes, particularly chickpeas. It's a remarkable vegan substitute for egg whites in various recipes, including meringues and mousses, due to its unique ability to whip into stiff peaks, creating a similar structure and texture to traditional egg-based foams.
👨🍳How To Make Vegan Chocolate Meringue Pie
1. Make The Graham Cracker Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, melted vegan butter, and maple syrup. Mix until well combined.
- Press the mixture into a 9-inch pie dish to form the crust.
- Bake the crust for about 10 minutes or until it's golden brown. Allow it to cool completely.
2. Make The Chocolate Filling
- In a saucepan over medium heat, combine the coconut milk, sugar, cornstarch, and salt. Whisk continuously to remove any lumps.
- Once the mixture thickens, remove it from heat and add the chocolate chips. Stir until the chocolate is fully melted and the filling is smooth.
- Stir in the vanilla extract.
- Pour the chocolate filling into the cooled crust and spread it evenly.
- Allow the pie to chill in the refrigerator for at least 2 hours, or until the filling is set.
3. Make The Vegan Meringue Topping
- In a clean, dry bowl, beat the aquafaba and cream of tartar with an electric mixer until stiff peaks form.
- Gradually add the powdered sugar while continuing to beat the mixture.
- Add the vanilla extract and beat until well combined.
4. Assemble The Vegan Meringue Pie
- Once the chocolate filling is set, spread the meringue topping over the pie, making decorative peaks with a spatula.
- If you have a kitchen torch, lightly brown the meringue for a finishing touch.
⭐Expert Tips
- When making the meringue topping, whip the aquafaba just until stiff peaks form. Over-whipping can lead to a less stable meringue.
- When preparing the chocolate filling, to ensure a smooth consistency, stir constantly over medium heat. This prevents lumps and ensures a velvety texture.
- Press the graham cracker crust firmly into the pie dish to create a solid base. A well-formed crust enhances the overall structure of the pie.
- Allow the pie to chill adequately in the refrigerator after assembling. This ensures that the chocolate filling sets properly, resulting in a firm and luscious texture.
- If using a kitchen torch to brown the meringue, do it gradually to avoid overheating.
❄️Storage Instructions
Refrigerator:
Store the assembled pie in the refrigerator, covered, for up to 2-3 days.
Freezer:
If you want to freeze components, store the graham cracker crust separately in an airtight container for up to a month. The meringue can also be frozen separately. However, I recommend to assembling the pie just before serving for the best texture.
🙋Frequently Asked Questions
The original Nabisco graham crackers are vegan. They contain no dairy, eggs or honey sweeteners. For other brands, be sure to check the ingredient's label.
Vegan meringue can collapse for a few reasons. Overmixing the aquafaba (chickpea brine) can destabilize the structure, so stop whipping once stiff peaks form. Additionally, make sure your mixing bowl and utensils are clean and free from any oil or grease, as this can interfere with the meringue's stability.
It's not recommended to leave a chocolate meringue pie at room temperature for an extended period due to the dairy-free nature of the recipe. The chocolate filling and meringue topping can be sensitive to warmth and may lose their desired texture. To maintain freshness and food safety, store the pie in the refrigerator and bring it to room temperature for a short period before serving if desired.
More Vegan Chocolate Recipes
Easy Vegan Madeleine Cakes Dipped in Chocolate
Healthy Chocolate Chickpea Ice Cream
Vegan Chocolate Orange Crinkle Cookies
Oat Flour Chocolate Chip Cookies
Oat Milk Hot Chocolate - Thick And Creamy
📖 Recipe
Vegan Meringue Pie
Ingredients
For The Crust:
- 1 ½ cups vegan graham cracker crumbs
- ⅓ cup melted vegan butter
- 2 tablespoons maple syrup
For The Chocolate Filling:
- 1 ½ cups vegan chocolate chips
- 1 can 14 oz coconut milk (full fat)
- ¼ cup cornstarch
- ⅓ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For The Meringue Topping:
- ½ cup aquafaba liquid from a can of chickpeas
- ½ teaspoon cream of tartar
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, melted vegan butter, and maple syrup. Mix until well combined.
- Press the mixture into a 9-inch pie dish to form the crust.
- Bake the crust for about 10 minutes or until it's golden brown. Allow it to cool completely.
Make the Chocolate Filling:
- In a saucepan over medium heat, combine the coconut milk, sugar, cornstarch, and salt. Whisk continuously to remove any lumps.
- Once the mixture thickens, remove it from heat and add the chocolate chips. Stir until the chocolate is fully melted and the filling is smooth.
- Stir in the vanilla extract.
- Pour the chocolate filling into the cooled crust and spread it evenly.
- Allow the pie to chill in the refrigerator for at least 2 hours, or until the filling is set.
Prepare the Meringue Topping:
- In a clean, dry bowl, beat the aquafaba and cream of tartar with an electric mixer until stiff peaks form.
- Gradually add the powdered sugar while continuing to beat the mixture.
- Add the vanilla extract and beat until well combined.
Assemble the Pie:
- Once the chocolate filling is set, spread the meringue topping over the pie, making decorative peaks with a spatula.
- If you have a kitchen torch, lightly brown the meringue for a finishing touch.
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