There’s something undeniably luxurious about a chocolate meringue pie—that silky, rich chocolate filling, the light, fluffy meringue topping, and, of course, the crisp, buttery crust.
And the best part? This version is 100% vegan, yet every bite is just as indulgent as the classic.
The chocolate custard is made with dark chocolate, creamy plant-based milk, and a touch of vanilla, giving it a deep, velvety richness.
Then comes the vegan Italian meringue, whipped to perfection using aquafaba for that signature pillowy cloud of sweetness. It’s light yet luscious, with just the right amount of contrast to the bold chocolate layer.
This pie is pure elegance, perfect for dinner parties, celebrations, or just a well-earned treat for yourself. However you slice it, this pie is chocolate heaven.
Why You Will Be Hooked?
- The richest, smoothest chocolate filling. Creamy, decadent, and melts in your mouth!
- The fluffiest vegan meringue. You won’t believe it’s made from aquafaba!
- Simple ingredients, showstopping results. No complicated techniques, just amazing flavor.
- A perfect balance of textures. Crisp crust, silky chocolate, airy meringue—it’s got it all.
- Dairy-free and egg-free, but no one will ever guess. Seriously.
Vegan Chocolate Meringue Pie Recipe
Equipment
- Mixing bowls (for dough and filling)
- Rolling pin (to roll out the crust)
- 9-inch pie tin
- Fork (to pierce the crust)
- Parchment paper (for blind baking)
- Pie weights/dried beans (to prevent crust from puffing)
- Saucepan (for custard)
- Whisk & spatula
- Blow torch (for meringue)
Ingredients
- 1 batch vegan pie crust *makes extra dough
- 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
- 1 batch vegan Italian meringue
Instructions
- Prepare Pie Crust: Roll out the chilled dough, line a greased 9-inch pie tin, and trim edges. Prick with a fork, line with parchment, add pie weights, and bake at 190°C (374°F) for 20 minutes. Remove weights and bake 15-20 more minutes until golden. Cool completely.
- Make the Filling: In a saucepan, whisk together soy milk, sugar, and cornstarch. Cook on low-medium heat, whisking constantly, until thickened. Remove from heat.
- Melt the Chocolate: Stir in vanilla, salt, and finely chopped dark chocolate. Whisk until melted and smooth. Add cubed vegan butter and mix until silky.
- Assemble & Chill: Let the filling cool slightly, whisking occasionally. Pour into the cooled crust and refrigerate for at least 4 hours (or overnight) to set.
- Make the Meringue: Beat reduced aquafaba until soft peaks form. Add sugar gradually and beat until glossy stiff peaks form.
- Top & Torch: Spoon the meringue over the set pie and use a blow torch to lightly toast the peaks.
- Serve & Enjoy! Keep leftovers in an airtight container in the fridge for 2-3 days.
Nutrition Info:
| Nutrition | Value |
| Calories | 556kcal |
| Carbohydrates | 61g |
| Cholesterol | 1mg |
| Fat | 19g |
| sugar | 30g |
| Sodium | 148mg |
Tips to Make Perfect Chocolate Meringue Pie!
1. Use a Cold Pie Dough
- For a flaky, crisp crust, make sure your vegan butter is cold, and your dough is well-chilled before rolling.
2. Dock & Blind Bake Properly
- Prick the crust with a fork and use pie weights (or dried beans) to prevent air pockets and sogginess.
3. Cook the Cornstarch Mixture Slowly
- Heat your milk, sugar, and cornstarch over medium-low heat while whisking constantly. If overheated, the mixture can turn lumpy.
4. Finely Chop the Chocolate
- The smaller the chocolate pieces, the faster they melt into the hot custard, ensuring a silky-smooth texture.
5. Whisk in Butter for a Glossy Finish
- Adding cubed vegan butter at the end of mixing enhances richness and creates a luscious texture.
6. Let the Filling Cool Before Pouring
- Pouring hot filling into the crust can cause sogginess—let it cool slightly before assembling.
7. Refrigerate Overnight for Best Texture
- Chilling for at least 4 hours (preferably overnight) allows the filling to firm up perfectly and develop a deeper flavor.
8. Use Reduced Aquafaba for Meringue
- Reduce aquafaba (chickpea water) by simmering it until slightly thickened—this helps achieve stiff, glossy peaks.
9. Add Sugar Gradually for a Stable Meringue
- Slowly incorporate sugar one tablespoon at a time while beating aquafaba to create a stable meringue.
10. Torch Gently for Even Browning
- Use a circular motion when torching the meringue to avoid burning spots and get a beautiful golden-brown finish.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
