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:
- 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:
- Grease a 9-inch pie tin and dust it with flour, tapping out the excess, and optionally add parchment paper at the base.
- Preheat the oven to 190°C (374°F).
For the Pie Crust:
- 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.
- 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:
- In a saucepan, whisk together soy milk, sugar, and cornstarch until smooth.
- Gently simmer for about 5 minutes, stirring constantly until thickened to coat the back of a spoon.
- Remove from heat and whisk in the vanilla extract and salt.
- Add the chopped chocolate and whisk until melted and smooth, then whisk in the vegan butter until fully incorporated.
- 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:
- Prepare the vegan Italian meringue according to the recipe.
- 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.
