When I first set out to create a vegan version of the classic chocolate meringue pie, I wasn’t sure what to expect. Would the aquafaba whip into those perfect, glossy peaks? Could I achieve that luscious, silky chocolate filling without dairy?
As it turns out, not only is it possible—it’s downright magical. This Vegan Chocolate Meringue Pie brings together everything I love about baking: the challenge of recreating nostalgic flavors with plant-based ingredients and the pure joy of watching friends and family light up after that first bite.
What makes this recipe truly special is its balance of indulgence and lightness. The rich chocolate custard, made creamy with coconut milk and dark chocolate, is perfectly complemented by a cloud-like meringue that’s lightly sweetened and kissed with vanilla.
It’s the kind of dessert that feels fancy enough for a holiday table yet approachable enough to whip up on a rainy weekend. And here’s a fun fact: Aquafaba, the liquid from canned chickpeas, has been trending in vegan kitchens for years, but its popularity skyrocketed recently.
Studies show it’s an incredible egg substitute that makes recipes like this not only vegan but also cholesterol-free. Trust me—this pie is worth every step.
Flavor Bomb Alert!
- I was shocked at how easy this was to make once I figured out the meringue! Aquafaba really is the secret weapon of vegan desserts.
- The texture of the chocolate custard is so rich and smooth, that you’d never guess it’s dairy-free!
- This pie became a new holiday favorite—it’s the perfect balance of indulgence and light.
- I’ve swapped in a mix of dark and semi-sweet chocolate for a deeper flavor, and it’s the perfect tweak.
- It’s definitely a crowd-pleaser! Even non-vegan friends ask for the recipe.
Vegan Chocolate Meringue Pie Recipe
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.
- Press the mixture into a 9-inch pie dish.
- Bake for about 10 minutes until golden brown.
- Heat coconut milk, sugar, cornstarch, and salt in a saucepan over medium heat, whisking continuously to eliminate lumps.
- Once thickened, remove from heat and stir in chocolate chips until smooth.
- Add vanilla extract, mix, and pour the filling into the cooled crust.
- Spread evenly and refrigerate for at least 2 hours until set.
- Beat aquafaba and cream of tartar in a clean, dry bowl with an electric mixer until stiff peaks form.
- 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.
- Lightly brown the meringue with a kitchen torch, if desired.
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.
| Nutrition | Value |
| Calories | 483kcal |
| Carbohydrates | 57g |
| Fibre | 3g |
| Fat | 30g |
| Protein | 4g |
