Everyone needs an amazing vegan chocolate pie in their recipe repertoire, and not only is this one eggless and dairy-free, but it's made without tofu, nuts, or coconut milk!
My super flaky vegan pie crust is the perfect vessel for the silky chocolate filling, with lashings of torched marshmallow meringue on top making this even more special than your standard chocolate cream pie.
📖 Recipe Overview
- Made With Simple Ingredients - All easy to find and mostly pantry staples. Unlike many dairy-free chocolate pie recipes that use silken tofu, this one has an easy chocolate custard base.
- Can Be Prepped Ahead - You can make the crust and chocolate filling up to a few days in advance, and then top with meringue on the day of serving to save some time.
- Great For Special Occasions - This easy chocolate pie can be made ahead of time so it's fantastic for Thanksgiving, Christmas, or dinner parties.
🧾 Ingredients Needed
Here's everything you need to make this velvety chocolate pudding pie:
- Dark Chocolate - I recommend chocolate with a minimum of 70% solids. If you choose a darker chocolate, you may want to increase the sugar slightly to compensate for the bitter flavor.
- Non-Dairy Milk - Depending on your preference or dietary requirements, you can use soy milk, almond milk, or oat milk here.
- Aquafaba - This is the viscous liquid from a can of chickpeas. It mimics the properties of egg whites and forms the base of the eggless meringue topping.
- Cornstarch - Known as cornflour if you're in Ireland or the UK. This is what thickens the chocolate custard filling since we're not using eggs. You can also use ground arrowroot.
- Vegan Butter - This adds richness to the chocolate pie filling. Make sure you use block-style buttery sticks as opposed to the spreadable kind from a tub.
🥣 How To Make Vegan Chocolate Pie
I recommend making the pie crust, and the chocolate pie filling, and reducing the aquafaba for the meringue a day ahead. Then make the meringue the day of serving. Here's how it's done:
Step 1: Blind bake the pie crust and let it cool to room temperature - leave it inside the pie pan.
Step 2: Cook the soy milk, sugar, and cornstarch until thickened. Whisk in the vanilla extract and salt.
Step 3: Whisk in finely chopped dark chocolate until smooth. Then whisk in the cubed butter - the texture will become silky smooth.
Step 4: Let the filling cool for around 5-10 minutes, then pour it into the pie dish. Chill in the fridge for at least 4 hours.
Step 5: Prepare a batch of meringue topping and spoon it over the set pie.
Step 6: Torch the topping before serving using a blow torch before serving.
Whether you have dietary requirements or want to put your own spin on this chocolate pie, here are some ideas:
- Vegan Chocolate Cream Pie - Feel free to skip the meringue, and top with non-dairy whipped cream instead.
- Gluten-Free Chocolate Pie - Swap out the plain flour for all-purpose gluten-free flour. Readers have had success using both Bob's Red Mill and King Arthur measure-for-measure.
- Mini Chocolate Pies - Divide the recipe into mini tart tins and create smaller hand pies. The baking time will be less for smaller pies, so check them after the first 15 minutes of blind baking, then bake as needed until golden brown.
- Graham Cracker Crust - You can use vegan-friendly graham crackers (regular ones contain honey) or cookies for a quick and easy crust. Just blitz them in the food processor with some vegan butter, like in my banana cream pie.
- Nut Butter Pie - You can add 1-2 tablespoons of your favorite almond butter, peanut butter, or hazelnut butter to the filling for a hint of nutty flavor.
At room temperature, you can keep it out for a few hours or the day of serving it. Otherwise, store it in an airtight container in the fridge. For best results, the meringue topping will hold in the fridge for up to 2-3 days.
It sounds like the custard wasn't cooked until thick or, your ingredients weren't measured correctly.
The chocolate and custard work in tandem together to set the filling once chilled, so make sure you let it chill for the required time to allow it to firm up.
🥧 More Vegan Pies
- 1 batch vegan pie crust, *makes extra dough - see note 1
- 480 ml (2 cups) soy milk, or oat milk/almond milk
- 70 g (⅓ cup) granulated sugar
- 40 g (4 tbsp) cornstarch
- 1 tablespoon vanilla extract, or vanilla bean paste
- ½ teaspoon sea salt
- 300 g (10.58 oz) vegan 70% dark chocolate, finely chopped
- 452 g (3 tbsp) vegan butter (block-style), *see note 2
- 1 batch vegan Italian meringue
- Preparation (Day of or day ahead of serving): Lightly grease a 9-inch pie tin with oil or vegan butter, dust it with flour, and then knock off any excess flour so it is lightly coated. You can also add a round of parchment to the base.Preheat your oven to 190°C (374°F).
- Pie Crust: Using a rolling pin, roll out the chilled dough to ⅛-inch in thickness so that it is an inch or so larger than the circumference of the tart tin. Use the rolling pin to carefully lift the pastry over the tin and use your fingers to gently ease the pastry into the side of the tin.Use a knife or pastry scissors to cut around the edges, then gently press the edges down with a fork. Pierce several holes into the base of the pastry using a fork.
- Take a sheet of parchment paper and cut it into a circle slightly larger than the pie tin. Scrunch up the parchment, and place it on top of the dough. Fill the base with pie weights (you can also use dried beans, rice, or lentils). Par-bake it for 20 minutes.
- Carefully remove the baking beads and parchment and continue to bake the crust for another 15-20 minutes until golden brown. Cool completely to room temperature, but do not remove the crust from the tin.
- Chocolate Filling: Add the soy milk, sugar, and cornstarch to a saucepan and whisk well to remove any lumps.
- Bring the mixture to a gentle simmer and cook on low-medium heat for about 5 minutes whilst whisking until it thickens enough to coat the back of the spoon. Alternate between using a whisk and rubber spatula to make sure the custard does not stick to the pan. The mixture will become thick once the cornstarch is cooked (see images in the post for reference), remove it from the heat, and don't be tempted to overcook it.
- Whisk in the vanilla and salt. Add the finely chopped chocolate to the saucepan and whisk until melted through and smooth. The mixture will appear split at first but become silky smooth once incorporated. Whisk in the cubed butter.
- Let the filling cool for around 5-10 minutes, and whisk it every couple of minutes or so to prevent skin from forming on the surface. Pour the filling into the cooled pastry shell and refrigerate for at least 4 hours or until set (preferably overnight).
- Topping: Prepare the meringue topping and spoon it over the set pie. Torch the topping before serving using a blow torch.
- Storage: Place in an airtight container in the fridge. For best results, the meringue topping will hold in the fridge for up to 2-3 days. As another option, you can prepare the filled pie a few days in advance and top with the meringue on the day of serving.
- Pie Crust - The pie will use about ¾ of the pie crust recipe, you can make a full batch and freeze the remaining crust for other recipes or adjust the quantity to make less.
- Vegan Butter - Use vegan block-style butter, not spreadable margarine from a tub.
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. instead, include a link to this post for the recipe.