Prepare to have your taste buds blown away by the most incredible vegan dessert you've ever encountered! This Vegan Chocolate Meringue Pie is not just a recipe – it's a culinary revolution that proves plant-based desserts can be absolutely mind-blowing. Imagine a silky smooth chocolate filling nestled in a perfect crust, topped with a cloud-like aquafaba meringue that defies all expectations. Whether you're a committed vegan or just someone who loves extraordinary desserts, this pie will make you forget everything you thought you knew about dairy-free baking.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 pre-made vegan pie crust
- 1 cup aquafaba (chickpea water)
- 1 cup powdered sugar
- 1 cup dairy-free dark chocolate
- 1/2 cup coconut cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Place the pre-made vegan pie crust on a baking sheet and set aside.
- For the chocolate filling, melt the dairy-free dark chocolate in a double boiler or microwave, stirring until smooth. Add coconut cream and vanilla extract, whisking until fully combined and glossy.
- Pour the chocolate filling into the pie crust, spreading evenly with a spatula. Refrigerate for 30 minutes to allow the filling to set.
- To prepare the aquafaba meringue, drain chickpea liquid into a clean mixing bowl. Using an electric mixer, whip the aquafaba on high speed until soft peaks form.
- Gradually add powdered sugar while continuing to whip the aquafaba. Beat until stiff, glossy peaks form and the mixture looks similar to traditional meringue.
- Remove the chocolate-filled pie from the refrigerator and carefully spread the aquafaba meringue on top, creating decorative peaks and swirls.
- Bake in the preheated oven for 15-20 minutes, or until the meringue is lightly golden and crisp on the edges.
- Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving to ensure proper setting.
- Slice and serve chilled, garnishing with additional chocolate shavings or cocoa powder if desired.
Tips
- Aquafaba Success: The key to perfect meringue is patience. Whip the chickpea liquid slowly and consistently, ensuring your mixing bowl and beaters are completely clean and free from any oil.
- Chocolate Matters: Use high-quality dairy-free dark chocolate for the richest flavor. The better the chocolate, the more decadent your pie will be.
- Meringue Peaks: For picture-perfect meringue, use a piping bag or the back of a spoon to create beautiful, dramatic peaks before baking.
- Cooling is Crucial: Allow the pie to cool completely at room temperature, then refrigerate. This helps the filling set perfectly and enhances the flavors.
- Storage Tip: This pie is best consumed within 2-3 days and should be stored in the refrigerator to maintain its texture and freshness.Pro Hack: If your meringue isn't whipping up, try adding a tiny pinch of cream of tartar to stabilize the aquafaba and help it form those perfect, glossy peaks!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 3g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 0mg
