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Vegan Chocolate Meringue Pie

Vegan Chocolate Meringue Pie

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. 1 pre-made vegan pie crust
  2. 1 cup aquafaba (chickpea water)
  3. 1 cup powdered sugar
  4. 1 cup dairy-free dark chocolate
  5. 1/2 cup coconut cream
  6. 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Place the pre-made vegan pie crust on a baking sheet and set aside.
  2. 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.
  3. Pour the chocolate filling into the pie crust, spreading evenly with a spatula. Refrigerate for 30 minutes to allow the filling to set.
  4. 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.
  5. Gradually add powdered sugar while continuing to whip the aquafaba. Beat until stiff, glossy peaks form and the mixture looks similar to traditional meringue.
  6. Remove the chocolate-filled pie from the refrigerator and carefully spread the aquafaba meringue on top, creating decorative peaks and swirls.
  7. Bake in the preheated oven for 15-20 minutes, or until the meringue is lightly golden and crisp on the edges.
  8. Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving to ensure proper setting.
  9. Slice and serve chilled, garnishing with additional chocolate shavings or cocoa powder if desired.

Tips

  1. 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.
  2. Chocolate Matters: Use high-quality dairy-free dark chocolate for the richest flavor. The better the chocolate, the more decadent your pie will be.
  3. Meringue Peaks: For picture-perfect meringue, use a piping bag or the back of a spoon to create beautiful, dramatic peaks before baking.
  4. Cooling is Crucial: Allow the pie to cool completely at room temperature, then refrigerate. This helps the filling set perfectly and enhances the flavors.
  5. 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

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