This best Chocolate Meringue Pie recipe is a perfect pie for a special occasion because it’s beautiful and delicious! A delicious and silky smooth chocolate cream pie with meringue on top makes a real show stopper dessert for the holidays. This is a vegan chocolate cream pie with an eggless meringue which is great for so many people with dairy allergies!
The holidays are upon us and all I can think about is pie. That’s because I really love making pies for the holidays. How about you? One of my favorites is this Vegan Pecan Pie recipe. People just go gaga for that one. I love the reaction when I tell them it’s vegan. And now I’m really throwing them for a loop by bringing along this vegan meringue pie too!
Pies and chocolate go together like a lock and a key. Each is just fine on their own, but they just make more sense together.
And just look at this chocolate pudding meringue pie…with all that sweet, heavenly meringue…and happiness!
How to Make Chocolate Meringue Pie
You may have been asking the question, how to make a chocolate meringue pie. I’m happy to be here with the answers. If you’re worried this is going to be a difficult process, I get you. Recipes for chocolate meringue pie can be difficult. However, worry no more. I’ll break it down to keep things as simple as possible.
Step One: Make the Pie Crust
I highly recommend going with the traditional flaky pie crust for this vegan take on an old fashioned chocolate pie with meringue recipe. And there’s no better than my flaky Vegan Pie Crust recipe.
Prepare the pie crust as directed 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 10-12 minutes until golden brown. Remove from oven and set aside to cool.
Step Two: Prepare the Chocolate Pie Filling
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.
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.
Step Three: Prepare the Meringue
The next step is to make the Vegan Meringue recipe. I give three options for making an egg free meringue with my recipe, however, I highly recommend the version using both chickpeas and xanthan gum. That’s because using the liquid from a can of chickpeas, referred to as aquafaba, makes a light and fluffy meringue and added just a tad of xanthan gum helps it hold it’s shape.
I use a stand mixer to make meringue because it requires a lot of whipping, but you can also do it with a hand mixer.
I like to add heaps of meringue for chocolate pie because it adds some dramatic flair! So, once the meringue is done, spoon spoon the chocolate filling into the prepared pie crust. Top with meringue, being sure to spread the meringue evenly across the pie. Also, be sure to create a seal with the meringue pushing right up against all sides of the crust. Then 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 your meringue.
Step Five: Bake Your Pie
Place the unbaked chocolate meringue pie in the pre-heated oven and bake for 15-20 minutes until the meringue just begins to brown. Turn your heat to 375 and cook for another 5-10 minutes until the meringue has golden edges.
Remove from the oven and cool for about an hour. Refrigerate for one to two hours before serving.
Use these expert tips to make this updated but still old fashioned chocolate meringue pie perfect every time:
- The pie crust recipe calls for vegan butter to add flavor. I used Earth Balance.
- This chocolate custard uses cornstarch. Some people don’t like using cornstarch. If that’s you, feel free to substitute arrowroot starch. I love these tips on substituting cornstarch.
- I call for using plant-based milk in this recipe. I used almond milk, but you could also use soy milk, cashew milk, or whatever plant-based milk works best for you.
- Silken tofu can be found in the produce section of many grocery stores. Here’s more on Cooking with Tofu, including where to find it in store.
- Chocolate pie with meringue is delicious, but you can substitute this Vegan Whipped Cream if you prefer.
- You may be surprised to learn this, but you don’t have to make this chocolate pudding from scratch to keep it dairy free. I’ve written about Accidentally Vegan Products a lot, and many Jello Pudding flavors are in that group, including chocolate pudding. So you can make your chocolate meringue pie with Jello pudding and still keep it dairy free!
How to Store Chocolate Meringue Pie
To store this chocolate meringue pie, simply allow it to come to cool after baking and then refrigerate. If the pie will be in the fridge some time before serving, insert toothpicks into the meringue, and lightly drape plastic wrap over the toothpicks and around the bottom of the pie. The toothpicks prevent the plastic wrap from sticking to the meringue.
If you have questions about how to make meringue for chocolate pie without eggs or dairy, I’ve got answers! This chocolate pie recipe with meringue is so special, I want it to be enjoyed by everyone, including those who can’t or don’t eat eggs!
Meringue has been such an elusive thing for vegans for so long. That’s because meringue’s main ingredient is egg whites. How, you may wonder, can we create a vegan egg white? I’ll answer that, but first, let’s talk about eggs. Did you know according to the USDA that:
- More than 8 billion eggs were consumed during the 2014 holiday season (USDA)?
- The average household consumed more than 5 dozen eggs during the 2014 holiday season?
To put that in perspective, one egg has 187 mg of cholesterol. If a household is consuming 5 dozen of eggs, that means 11,220 mg of cholesterol for that family. I’m not sure my little desktop calculator can even handle the computation for 8 billion eggs.
Love Vegan Chocolate Recipes?
Chocolate pie recipes are amazing! And there’s no doubt we love our chocolate here, including this homemade chocolate pie. But there’s more to the story than that!
In fact, you’ll find so many delicious chocolate recipes here. For example there’s these Black Bean Chocolate Brownies. So good! And don’t forget these super easy Vegan Red Velvet Chocolate Chip Cookies!
Of course, everyone loves this Chocolate Peanut Butter Cake. Mmm, chocolate. It makes me happy!
So, you can see there’s a lot of chocolate love going on here. That’s another reason I’m sharing one of the best Vegan Chocolate Meringue Pies ever.
And, I’m here to tell you, no eggs are required for this delicious homemade chocolate meringue pie. Zilch. Nada. That’s right. Not only is this pie gorgeous and dreamily delicious…it’s also cholesterol free.
I made the pie shell the night before and then prepared the chocolate custard and meringue in the morning to allow the finished pie to chill out in the fridge before serving.
Vegan Chocolate Meringue Pie. Where have you been all my life?
We hope you love this Vegan Chocolate Meringue Pie. We certainly enjoyed creating it for you! If you decide to make it, please snap a photo and share it with us at #veganpieweek or #namelymarly on Instagram or Twitter. We love seeing your photos!
Vegan Chocolate Meringue Pie
- Heat your oven to 350F.
- 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 10-12 minutes until golden brown. Remove from oven and set aside to cool.
- 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.
- 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.
- Prepare the meringue according to the link above.
- Spoon the chocolate custard into your prepared pie crust. Top with meringue, ensuring that you create a seal with the crust and 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 your meringue).
- Place in your heated oven and bake for 15-20 minutes until the meringue just begins to brown. Turn your heat to 375 and cook for another 5-10 minutes until the meringue has golden edges.
- Remove from the oven and cool for about an hour. Refrigerate for one to two hours before serving.