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this image shows the meringue topping is torched to achieve a golden brown finish, adding a beautiful caramelized texture to the Vegan Chocolate Meringue Pie.

Vegan Chocolate Meringue Pie Recipe

This indulgent vegan chocolate meringue pie combines a golden graham cracker crust, velvety chocolate filling, and airy aquafaba meringue. Perfect for celebrations or casual indulgence, it delivers a decadent yet cruelty-free dessert experience. A true showstopper for any vegan or non-vegan sweet tooth!
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 483 kcal

Equipment

  • Mixing bowls
  • Kitchen torch
  • Electric mixer
  • Spatula
  • 9-inch pie dish
  • Saucepan

Ingredients
  

Filling

  • 1 can of coconut milk
  • ⅓ cup sugar
  • 1½ cups vegan chocolate chips
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ cup cornstarch

Crust

  • ⅓ cup vegan butter
  • 1½ cups vegan graham cracker crumbs
  • 2 tbsp maple syrup

Meringue Topping

  • ½ cup powdered sugar
  • ½ cup aquafaba liquid from a can of chickpeas
  • 1 tsp vanilla extract
  • ½ tsp cream of tartar

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Combine graham cracker crumbs, melted vegan butter, and maple syrup in a bowl, mixing thoroughly.
    this image shows The process of preparing the crust mixture with fine crumbs and vegan butter for the Vegan Chocolate Meringue Pie base.
  • Press the mixture into a 9-inch pie dish.
    this image shows The crust mixture is pressed evenly into a pie pan, forming the base for the Vegan Chocolate Meringue Pie.
  • Bake for about 10 minutes until golden brown.
    this image shows The crust is baked to a golden perfection, providing a sturdy and flavorful foundation for the pie.
  • Heat coconut milk, sugar, cornstarch, and salt in a saucepan over medium heat, whisking continuously to eliminate lumps.
    this image shows The base for the chocolate filling is being cooked, ensuring a smooth and luscious consistency.
  • Once thickened, remove from heat and stir in chocolate chips until smooth.
    this image shows Chocolate chips are mixed into the filling base, creating a rich and decadent chocolate layer for the pie.
  • Add vanilla extract, mix, and pour the filling into the cooled crust.
    this image shows The creamy chocolate filling is poured into the baked crust, ready to set into a perfect pie layer.
  • Spread evenly and refrigerate for at least 2 hours until set.
    this image shows The pie is refrigerated to allow the chocolate filling to set firmly before adding the meringue topping.
  • Beat aquafaba and cream of tartar in a clean, dry bowl with an electric mixer until stiff peaks form.
    this image shows Aquafaba is beaten into stiff peaks to create a light and airy vegan meringue topping for the pie.
  • Gradually add powdered sugar and vanilla, beating until combined.
  • Once the chocolate filling is set, spread the meringue topping over the pie, creating decorative peaks.
    this image shows the meringue topping is torched to achieve a golden brown finish, adding a beautiful caramelized texture to the Vegan Chocolate Meringue Pie.
  • Lightly brown the meringue with a kitchen torch, if desired.
    this image shows beautifully crafted Vegan Chocolate Meringue Pie featuring a creamy chocolate filling topped with golden torched meringue for an extra burst of flavor.

Notes

  • Refrigerate the assembled pie covered for 2-3 days for optimal freshness.
  • Freeze the graham cracker crust and meringue separately for up to one month; assemble the pie just before serving for the best texture.
  • For perfect meringue peaks, ensure the aquafaba bowl and beaters are grease-free.