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A piece of vegan chocolate meringue pie on a black plate.

Vegan Meringue Pie

Keri Bevan
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.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 10 minutes
chilling in fridge 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 483 kcal

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.

Notes

❄️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.

Nutrition

Calories: 483kcalCarbohydrates: 57gProtein: 4gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 245mgPotassium: 184mgFiber: 3gSugar: 38gVitamin A: 360IUVitamin C: 0.5mgCalcium: 71mgIron: 5mg
Keyword vegan chocolate pie, vegan meringue pie
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