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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
Servings: 12
Course: Dessert
Cuisine: American
Calories: 556
Ingredients Equipment Method

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

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. 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.
  7. 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