Chocolate Meringue Pie

This vegan chocolate meringue pie features a creamy chocolate pudding base topped with lots of vegan meringue. It’s a perfect dessert for special occasions because it’s beautiful and delicious, but it works as a weeknight dessert, too.

If you love meringue pies, try this Vegan Coconut Meringue Pie or everyone’s favorite, Vegan Lemon Meringue Pie.

I love making pies for the holidays or any time of year. One of my favorites is my Vegan Pecan Pie recipe. People just go nuts for that one (pardon the pun! I love the reaction when I tell them it’s vegan.

And now I’m really throwing them for a loop by bringing this vegan chocolate meringue pie. It’s another recipe that people are shocked to learn it’s vegan.

Ingredient Spotlight

What Chocolate is best?

Use dark unsweetened chocolate because it adds a rich, chocolate flavor, keeping the pie filling from being overly sweet. The extra fat from the cocoa butter contained in unsweetened dark chocolate creates a dense, fudgy texture. Higher-quality chocolate will yield the best results. For baking bars, I like using either Bakers or Guittard’s which are both dairy-free (be sure to check the labels as ingredients do change over time).

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

• Vegan Pie Crust — My go-to favorite is my foolproof vegan pie crust, but you can also use an oatmeal pie crust or even a vegan graham cracker crust.
• Sugar — I use granulated sugar for this recipe.
• Cocoa powder — I recommend using natural, unsweetened cocoa powder instead of dutch-process.
• Cornstarch — This is a great thickener and is readily available. If you prefer an alternative, you can use arrowroot powder.
• Salt — You can use simple table salt or sea salt.
• Plant-based milk — I prefer vanilla plant-based milk, but plain will work here, too. It’s nice to use thick milk like soy milk or cashew milk, to make the pudding rich and creamy.
• Silken tofu —  See my tofu buying guide for information on where to find silken tofu in the store. I buy this at my local grocery store, health food stores, or online.
• Aquafaba — For the vegan meringue we’ll need the liquid from one can of chickpeas. I know it sounds like an unusual ingredient, but it works! Learn more about making vegan meringue, including options for making it without chickpeas.
• Cream of Tartar — We’ll stabilize the vegan meringue with a bit of cream of tartar.

How to Make Chocolate Meringue Pie

1. Prepare the pie crust as directed in the link above and roll it out to about 1/8″ thickness and place in a 9″ pie pan. Crimp the edges of the pie and use a fork to prick the bottom of the crust several times. Bake the crust for 10 to 12 minutes until golden brown. Remove from oven and set aside to cool.
   
2. Make the chocolate pudding by whisking together the sugar, cocoa powder, cornstarch, and salt in a saucepan.
3. Turn on the heat to medium-high and add the plant-based milk. Bring it to a boil, stirring occasionally. Then reduce heat to medium and simmer for 1 to 20 minutes, until the mixture thickens, before removing from heat. (See note below about lumps)
4. Whip to tofu by placing it in a food processor and pulsing until smooth. Add the chocolate mixture from the saucepan and pulse it all together until a smooth consistency is reached.
5. Prepare the meringue by whipping aquafaba with cream of tartar until frothy, up to 2 minutes. Add fine sugar, one tablespoon at a time while mixing at medium-high speed. Continue mixing until soft peaks form. Add vanilla and optional xanthan gum and mix until stiff peaks form.
   
6. Spoon the chocolate custard into your prepared pie crust. Top with meringue, creating a seal with the crust, and making wispy dollops of meringue across the top of the pie.
   
7. Bake for 15 to 20 minutes until the meringue just begins to brown. Turn your heat to 375°F and cook for another 5 to 10 minutes until the meringue has golden edges.
   
8. Cool the pie by letting it sit at room temperature for about an hour. Then refrigerate the pie one to two hours before serving.

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Vegan Chocolate Meringue Pie

Celebrate special occasions with this vegan chocolate meringue pie. It's a favorite recipe thanks to the creamy, chocolatey pie filling topped with lots of vegan meringe. It will be the star dish on your dessert table!

5 from 3 votes

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 30 minutes

Resting time: 20 minutes

Total Time: 1 hour 5 minutes

Servings: 10

Calories: 327kcal

Author: Namely Marly

Ingredients

• ▢ Foolproof Vegan Pie Crust

Chocolate Custard

• ▢ ¾ cup granulated sugar
• ▢ ½ cup cocoa powder
• ▢ ¼ cup cornstarch (or arrowroot powder)
• ▢ ½ teaspoon salt
• ▢ 1½ cup vanilla flavored plant-based milk
• ▢ 4 ounces unsweetened chocolate squares
• ▢ 1 cup silken tofu (or one small package)

Vegan Meringue

• ▢ ¾ cup aquafaba (from a can of salted chickpeas — see notes)
• ▢ ½ teaspoon cream of tartar
• ▢ ½ cup powdered sugar
• ▢ ½ teaspoon vanilla extract

Cook ModePrevent your screen from going dark

Instructions

• Preheat your oven to 350°F.
• Prepare the pie crust as directed in the link above and roll it out to about 1/8" thickness and place in a 9" pie pan. Crimp the edges of the pie and use a fork to prick the bottom of the crust several times. Bake the crust for 10 to 12 minutes until golden brown. Remove from oven and set aside to cool.

For the Chocolate Custard

• In a saucepan combine the sugar, cocoa powder, cornstarch, and salt. Stir with a whisk to combine.
• Turn on the heat to medium-high and add the plant-based milk. Stir occasionally to make sure the custard doesn't burn. Bring this to a boil and then reduce heat to medium and simmer for a minute or two until you have a thick mixture in the pan. Remove from heat and add the unsweetened chocolate.
• Place the tofu in a food processor and pulse until smooth. Add the chocolate mixture from the saucepan and pulse it all together until a smooth consistency is reached.

For the Vegan Meringue

• Pour the liquid from one can of chickpeas into a mixing bowl, along with the cream of tartar. Mix for a minute or two until it becomes frothy.
• As you're mixing, add the powdered sugar a little at a time. Stop and scrape down the sides of the bowl. Continue to mix at medium-high speed until soft peaks form. Then add the vanilla and mix to incorporate it.

For the Chocolate Meringue Pie

• Spoon the chocolate custard into the prepared pie crust. Top with meringue, spreading it to the pie crust, creating a seal with the crust. Create wispy dollops of meringue across the top of the pie (these wispy parts will brown more quickly and create a beautiful, artistic look to the meringue).
• Place the pie in the preheated oven and bake for 15 to 20 minutes until the meringue just begins to brown. Turn the heat up to 375°F and cook for another 5 to 10 minutes until the meringue has golden edges.
• Remove the pie from the oven and cool for about an hour. Refrigerate for one to two hours before serving.

Recommended Equipment

Pie Pan

Food Processor

(The products above contain sponsored links to products we use and recommend)

Notes

Vegan Meringue: Be prepared that liquid may form at the bottom of the pie after taking your first slice. Simply drain the liquid or use paper towels to sop up the extra liquid. Also, your meringue may settle a little.

Aguafaba: Your can may not have exactly 3/4 cup of liquid in it. Do not supplement with water. Simply use what you have. Even 1/2 cup of aquafaba will create a beautiful meringue. I do not recommend “no salt” or “low sodium” chickpeas because the meringue will come out flat (not shiny) and will not hold its shape.

Chocolate: I recently added unsweetened chocolate to this recipe because it makes for a richer, creamier chocolate pudding. You can find these in the baking section of most grocery stores. Most unsweetened chocolate baking bars are dairy-free, but be sure to read the label.

Nutrition Facts

Vegan Chocolate Meringue Pie

Amount Per Serving

Calories 327 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 6g30%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 1mg0%

Sodium 293mg12%

Potassium 294mg8%

Carbohydrates 45g15%

Fiber 4g16%

Sugar 23g26%

Protein 6g12%

Vitamin A 139IU3%

Vitamin C 3mg4%

Calcium 74mg7%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Did you make this recipe?

Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!

This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2021.