Vegan Chocolate Pie with Italian Meringue

This Vegan Chocolate Pie is a luxurious treat, featuring a buttery vegan pie crust, a rich and velvety chocolate filling, and a light, cloud-like Italian meringue topping. It’s a nut-free, eggless, and dairy-free delight that’s sure to impress at any celebration.

Equipment

• 9-inch pie pan

Ingredients

For the Vegan Pie Crust:

• 1 batch vegan pie crust (use about ¾ of the batch)

For the Chocolate Filling:

• 480ml (2 cups) soy milk, or another plant-based milk like oat or almond
• 70g (⅓ cup) granulated sugar
• 40g (4 tbsp) cornstarch
• 1 tbsp vanilla extract, or vanilla bean paste
• ½ tsp sea salt
• 300g (10.58 oz) vegan 70% dark chocolate, finely chopped
• 452g (3 tbsp) vegan block-style butter

For the Italian Meringue:

• 1 batch vegan Italian meringue

Instructions

Preparation:

1. Prepare the pie crust dough in advance and chill it. Also, reduce aquafaba for the meringue topping and keep it refrigerated until needed.

Day of Baking:

1. Grease a 9-inch pie tin and dust it with flour, tapping out the excess, and optionally add parchment paper at the base.
2. Preheat the oven to 190°C (374°F).

For the Pie Crust:

1. Roll out the chilled dough on a floured surface to ⅛-inch thickness and place it over the greased pie tin. Trim and crimp the edges, then prick the bottom with a fork.
2. Line the crust with parchment paper and fill with pie weights or dried beans/rice. Par-bake for 20 minutes, remove the weights and parchment, and bake for another 15-20 minutes until golden. Let it cool completely.

For the Chocolate Filling:

1. In a saucepan, whisk together soy milk, sugar, and cornstarch until smooth.
2. Gently simmer for about 5 minutes, stirring constantly until thickened to coat the back of a spoon.
3. Remove from heat and whisk in the vanilla extract and salt.
4. Add the chopped chocolate and whisk until melted and smooth, then whisk in the vegan butter until fully incorporated.
5. Let the filling cool for 5-10 minutes, whisking occasionally, then pour into the cooled crust. Refrigerate for at least 4 hours, or overnight, to set.

For the Topping:

1. Prepare the vegan Italian meringue according to the recipe.
2. Once the pie is set, spoon the meringue over the top and torch it with a blow torch until golden.

To Serve:

• Serve the pie after the meringue has been torched, either immediately or keep refrigerated until ready to serve.

Storage:

• Keep the pie in an airtight container in the fridge for 2-3 days. For the best texture, add the meringue topping just before serving.

This Vegan Chocolate Pie is an elegant dessert that combines the best of a classic chocolate pie with vegan-friendly ingredients, ensuring everyone can enjoy this scrumptious treat. Whether it’s for a special occasion or a simple desire for something sweet, this pie is sure to satisfy.