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Close-up shot of a beautifully sliced Vegan Chocolate Meringue Pie on a plate, resting on the white marble cooktop. The chocolate filling is rich and creamy beneath the toasted meringue, with a fork taking a bite

Vegan Chocolate Meringue Pie Recipe

This vegan chocolate meringue pie is rich, silky, and indulgent, with a buttery crust, creamy dark chocolate filling, and fluffy toasted meringue. A decadent, dairy-free twist on a classic dessert!
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Prep Time 1 hour 10 minutes
Additional Time 4 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 556 kcal

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.
    Close-up shot of a floured white marble cooktop with a rolled-out vegan pie dough being carefully placed into a greased 9-inch pie tin. A fork pricks small holes into the base, and parchment paper filled with pie weights rests on top, ready for baking. The oven light glows in the background.
  • 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.
    Close-up shot of a shiny stainless steel saucepan on the white marble cooktop, with soy milk, granulated sugar, and cornstarch being whisked together. The mixture slowly thickens over low-medium heat, with steam rising as a hand holds the whisk steadily.
  • 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.
    Close-up shot of finely chopped vegan dark chocolate being stirred into the thickened soy milk mixture in a stainless steel saucepan on the white marble cooktop. A whisk swirls the chocolate into the filling, creating a silky, rich texture with a glossy sheen.
  • 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.
    Close-up shot of the smooth chocolate filling being poured into the golden-baked pie crust on the white marble cooktop. A spatula spreads the mixture evenly before placing it into the refrigerator to chill.
  • Make the Meringue: Beat reduced aquafaba until soft peaks form. Add sugar gradually and beat until glossy stiff peaks form.
    Close-up shot of a glass mixing bowl on the white marble cooktop, filled with aquafaba being whipped into soft peaks. A hand mixer is gradually adding sugar, forming glossy, stiff peaks in the fluffy meringue
  • Top & Torch: Spoon the meringue over the set pie and use a blow torch to lightly toast the peaks.
    Close-up shot of the fully chilled chocolate pie on the white marble cooktop, topped with fluffy vegan meringue. A hand carefully uses a blow torch to toast the meringue peaks to a golden brown.
  • Serve & Enjoy! Keep leftovers in an airtight container in the fridge for 2-3 days.
    Close-up shot of a beautifully sliced Vegan Chocolate Meringue Pie on a plate, resting on the white marble cooktop. The chocolate filling is rich and creamy beneath the toasted meringue, with a fork taking a bite