The holidays are upon us and all I can think about is pie. Maybe that’s because we’re putting the bow on our first ever Vegan Pie Week here at Namely Marly. And, of course, chocolate has to be part of our grand finale. Um, yeah! It’s no doubt we love our chocolate here. We’ve shared everything from Black Bean Chocolate Brownies, to Vegan Red Velvet Chocolate Chip Cookies, to Chocolate Chip Crunch Cake. Mmm, chocolate. It makes me happy! So, that’s one of the reasons we’re sealing the deal on Vegan Pie Week with the best Vegan Chocolate Meringue Pie ever.
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.
So when I was planning Vegan Pie Week, I knew there was going to be some chocolate involved.
And just look at this pie…with all that sweet, heavenly meringue…and happiness!
If you have questions about how to make a vegan meringue, join the crowd. It’s 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.
And, I’m here to tell you, no eggs are required for this delicious vegan 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!
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.
If you're using the meringue without the xanthan gum, please 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, without xanthan gum, your meringue may settle a little.