Fall is by far, my favorite season. Maybe not always weather-wise (I live in Sweden you guys), but definitely inspiration-wise. It feels like starting over somehow, and I get so many new ideas that I often don’t even know where to begin. One of the many things I enjoy most about fall are all the beautiful, colorful leaves. I become obsessed with finding the most beautiful ones and preserving them between pages in old books. I keep some books solely for this purpose. And I enjoy the baking too, of course. All the beautiful apples and pumpkins and all my favorite spices. Long walks in the forest and lots of chai tea and hot chocolate. I could go on.
This pie has been lingering in my mind for a while. Actually since the first time I tried making vegan meringue which was.. almost a year and a half ago now. I find it absolutely fascinating that chickpea brine (which is sort of gross) can turn into a beautiful, luscious meringue. Mind blown! Now I’m curious to know, have you ever tried making or eating vegan meringue?
VEGAN CHOCOLATE MERINGUE PIE
Yields one pie, 8-10 servings
GRAHAM CRACKER CRUST
- 225 g dairy-free graham crackers (such as digestive)
- 5-6 tbsp. coconut oil, melted
- 200 g dairy-free dark chocolate (70%), chopped
- 300 ml (1 1/4 cups) coconut cream
- 1-2 tbsp. maple syrup, can be omitted
- finely grated zest from 1/2 orange
- pinch of salt
- 150 ml (2/3 cup) unsalted aquafaba/chickpea brine
- 3/4 tsp. lemon juice
- 115 g (1/2 cup) granulated sugar
- 1/4 tsp. vanilla bean powder
- finely grated zest from 1/2 orange
GRAHAM CRACKER CRUST
- Preheat oven to 175°C (350°F).
- Add graham crackers to a food processor or blender and mix into a fine meal. Add melted coconut oil and pulse to combine.
- Press mixture into a pie pan, then bake for 9-11 minutes until nicely browned and fragrant. Set aside to cool completely.
- Place the chopped chocolate in a bowl.
- Combine coconut cream, maple syrup (if desired), orange zest and salt in a saucepan and place it over medium high heat until mixture is very hot but not boiling.
- Pour the mixture over the chocolate – make sure all the chocolate is covered, if not, press the bits of chocolate down with a spoon. Let stand for 30 seconds, then stir with a spoon until chocolate is melted and ganache is completely smooth. Make sure to stir carefully, or you’ll get lots of air bubbles in your ganache. Let cool to room temperature.
- Pour the chocolate filling into the prepared crust, then place it in the fridge until chocolate is set.
- Pour the liquid from a can of unsalted chickpeas into a bowl, add lemon juice and beat with an electric hand- or stand mixer until soft peaks form. Slowly add sugar and beat until stiff, glossy peaks form. Add vanilla and orange zest and beat until just combined.
- Spread meringue topping over chocolate filling and brown the meringue with a kitchen torch. This pie is best eaten the day it’s made.
Die Küche brennt says
WOW … that Looks so DAMN amazing!!
Thank you!! It was SO good!
Hey, I’m not understanding the notes about the coconut cream. Since you are not using full fat coconut milk are you using light coconut milk for the can? Also are you draining some of the water or are you using the entire can? I am probably over thinking it, but perhaps maybe if you recommend a brand I could look it up? Your recipe looks good and simple, looking forward to trying this out. Thanks
Hi! I’m using coconut cream for the recipe, not coconut milk. What I meant was that full fat coconut milk might work as well, but I wouldn’t recommend using a light coconut milk. I’m using the entire can, no draining needed 🙂 Honestly, I can’t remember which brand I used but most likely the Swedish brand Garant or Kung Markatta!
Alexandra | Occasionally Eggs says
I have yet to try vegan meringue, partly because it’s always looked a little anemic whenever I’ve seen it before – unlike this! What an absolutely stunning pie, on my to-do list for the holiday season now. We had a really awful summer here in north Germany and autumn has been much nicer in terms of weather, but the leaves haven’t changed quite as much as yours yet!
Thank you for your kind comment, Alexandra! It truly is delicious. I don’t think anyone would have noticed the difference to be honest, it’s like magic! The summer was awful here too, I think we only had a handful of days where the temperature was above 20°C. Crazy! Autumn has been much nicer so far. And the leaves are turning so fast now. Need to enjoy it while it lasts!
Patricia Nascimento says
This is so beautiful Linda (as always)…!
Here in Algarve we don’t have this kind of autumn landscape, the tones are so delightful!
I have to try aquafaba and this scrumptious pie!
I’m waiting your new book ♥
Kisses from Portugal
Aww thank you Patricia! That makes me so happy to hear ♥ Oh, really? Is it because of the climate you don’t get trees like this? Sending hugs and kisses from Sweden!
Lili @ Travelling oven says
I love these photos so much dear Linda, such a beautiful mood! You always create magic with your photography! I also find Autumn so inspiring, all those gorgeous colours and produce on farmers markets… I tried aquafaba once and made a chocolate pudding with it, it was surprisingly delicious haha but now I want to try meringue too!
I wish our leaves were turning so beautiful right now. Usually they do…
I feel like its fall after reading this post! Gorgeous photos!
What a beautiful blogpost Linda !
This pie is sublime and looks so heaven. And your shots… colors are superb and so representative of the fall.
I’s still never tried vegan meringue but make this pie seems to be a good idea to do it. 😉
Thank you so much for all these wonderful ideas. =)
Ohhh I’m so so excited to try this pie next week. I have all your books and I looove them. So I went vegan 5 months ago and I’m so happy you posted this recipe, it looks amazing. You’re so talented and all of your recipes ate fantastic.
Greets from Switzerland
Linda, this looks so beautiful–the pie, yes, but moreso the stunning autumn setting! I am a huge admirer of your photography, and I have to say, I feel that your expression is becoming more expressive. There is so much mood in the light and setting of these photos–truly moving. Thank you.
Heidi | The Simple Green says
Wow! I’m so impressed you actually got your Aquafaba meringue to brown with a torch! I can never seem to brown it without it melting into liquid! Looks beautiful, Linda!!
Gosh Linda, I love the vibe of this post! And the photo of your sweet dog <3. This cake sounds so good. I have to try the vegan meringue!
Gorgeous photos!! And though I’m not often a chocolate pie person, I’d love to try out this version on my husband’s family, as they love chocolate pie and being gluten and dairy-free, I can never partake!
Meu marido é vegano e estou sempre a procura de receitas veganas para ele, encontrei essa no seu blog que me chamou muito atenção,acredito que fará sucesso não só com ele, quando preparar aqui, mas sim com toda a família. Amei!
Linda, I’m so glad I found your blog!
I’m from the Netherlands and got to read your book Sweet Food & Photography , while staying at my Swedish
Friends. I was flabbergasted looking into it with all the beautifull tarts, photography and styling!
Just want to let you know, looking at your work really makes me feel so happy!
Now I will start making your tarts 🙂 and impress my guests, like you have surely impressed me with your work!
Your photos are absolutely stunning! Vegan merringue – there really is a dairy/egg-free alternative for everything nowadays! Excited to give this a go 🙂
Will this pie store fine on the counter for most of the day? I am worried the meringue will weep if placed in the fridge.
Without the meringue I know it’ll be fine, can’t say for sure with the meringue though. I’d probably make the meringue right before serving to be safe!
Would it work to use regular vanilla instead of vanilla bean powder?
Yes, definitely! 🙂