Indulge in Luscious Dairy-Free Chocolate Pie: A Simple Recipe with Meringue Topping
Sometimes, the best culinary discoveries come from unexpected places. My local grocery store frequently offers “buy one, get one free” deals, and a recent promotion involved purchasing K-cups and receiving a complimentary pint of So Delicious brand non-dairy coconut milk creamer. As someone who prefers their coffee black, this wasn’t an item I would typically buy. However, the allure of a free product, coupled with the thought that I could surely find a creative use for it in my kitchen, led me to accept the offer. The delightful result of that serendipitous acquisition is this incredible dairy-free chocolate pie, a recipe I’m now thrilled to share with you.
Crafting the Perfect Dairy-Free Chocolate Pie Filling
This recipe provides a foundation for a truly delicious chocolate pie, adaptable to various dietary needs. While it’s designed to be dairy-free, featuring the creamy So Delicious coconut milk creamer, you can easily substitute it with regular whole milk and butter if dairy isn’t a concern for you. The beauty of this recipe lies in its versatility and incredible flavor. The filling is wonderfully rich and smooth, and despite using coconut creamer, it absolutely does not taste like coconut, which is a common concern for many. It’s perfectly sweet, offering that classic chocolate pie experience without the dairy.
Traditionally, many chocolate pies are crowned with a generous dollop of whipped cream. However, for a fully dairy-free experience, I opted for a luscious meringue topping. Meringue offers a lighter, airier contrast to the dense chocolate filling and bakes into a beautiful golden-brown finish. If meringue isn’t your preference, or you’re looking for an alternative, a non-dairy whipped topping would work splendidly, offering a similar creamy texture without the need for eggs. This pie is a fantastic option for anyone with dairy sensitivities or those simply looking to explore more plant-based dessert options without compromising on flavor or decadence.
The Ultimate Dairy-Free Crust: King Arthur’s No-Roll, No-Dairy Pie Crust
Finding a reliable dairy-free pie crust can often be a challenge. In the past, I’ve experimented with various oil-based pie crust recipes, and honestly, I haven’t always been impressed with the results. They often turned out too crumbly, too tough, or simply lacked the desired texture of a classic pie crust. However, my experience with King Arthur’s No-Roll, No-Dairy Pie Crust was a game-changer. This recipe truly exceeded my expectations, delivering a crust that was both easy to prepare and remarkably flavorful, especially considering its oil-based nature.
What makes this particular crust stand out is its “no-roll” feature. This means no fussing with floury countertops, no struggling with sticky dough, and no anxiety over tearing the crust as you transfer it to the pie plate. You simply mix the ingredients, press the dough directly into your pie plate, and bake. While my initial attempt resulted in a crust that was perhaps a little on the tougher side (likely due to my own heavy-handedness during the pressing stage!), the overall quality and ease of preparation were undeniable. This crust is not only perfect for this dairy-free chocolate pie but also a fantastic go-to for any sweet or savory pie where you need a quick, reliable, and dairy-free foundation. Even if this chocolate pie isn’t on your immediate baking list, I highly recommend visiting the King Arthur Baking Company’s website to check out their no-roll oil crust recipe. They’ve updated the name from “oil crust” to the more appealing “No Roll Pie Crust,” but the fantastic recipe remains the same.
More Delicious Dairy-Free and Baking Inspiration
If you’re looking for more dairy-free delights or simply craving some classic baking inspiration, explore these related recipes:
- Dairy Free Chocolate Mousse: A Light and Airy Treat
- Chocolate Dipped Cupcakes Inspired by Dairy Queen: Sweet Nostalgia
- Scratch Gingerbread in a 9 inch Pan: A Cozy Classic
- King Arthur’s Cinnamon Rolls: Irresistibly Soft and Sweet
- King Arthur Chocolate Muffins: Perfect for Breakfast or Snacking
Dairy-Free Chocolate Pie Recipe
Dairy Free Chocolate Pie
Cookie Madness
Pin Recipe
20
minutes
15
minutes
35
minutes
Dessert
American
8
Ingredients
-
One homemade or nondairy pie crust
(see notes below for a fantastic no-roll recipe)
For the Rich Chocolate Filling:
-
2
tablespoons
cornstarch -
2
tablespoons
all-purpose flour -
⅛
teaspoon
salt -
¼
cup
unsweetened natural cocoa powder -
1
scant cup granulated sugar -
2
cups
Dairy-Free Coconut Milk Creamer
(I used So Delicious brand regular flavor coconut creamer for a creamy, dairy-free base without a strong coconut taste) -
3
large egg yolks -
2
tablespoons
non-dairy vegan butter
(such as Earth Balance sticks, or regular butter if not making dairy-free) -
1
teaspoon
pure vanilla extract
For the Meringue Topping:
-
3
large
egg whites -
⅛
teaspoon
cream of tartar -
¼
cup
granulated sugar -
¼
teaspoon
vanilla extract
Instructions
-
Begin by preheating your oven to 350 degrees F (175 degrees C). It’s crucial to have all your meringue ingredients measured and ready to go before you start on the filling, as the meringue needs to be spread quickly over the hot chocolate mixture for best results. This ensures a proper seal and a beautifully baked topping.
-
In a sturdy 3-quart metal saucepan, whisk together the cornstarch, all-purpose flour, salt, unsweetened cocoa powder, granulated sugar, and egg yolks. Stir these dry ingredients and yolks thoroughly with a heavy-duty, heat-proof scraper or a spoon until well combined. Gradually pour in the dairy-free coconut creamer, stirring constantly until the mixture is completely smooth and free of lumps. Place the saucepan over medium heat and continue to stir without interruption. This constant stirring is vital to prevent sticking and ensure even cooking. Keep stirring until large, distinct bubbles begin to form on the surface, indicating it’s coming to a boil. Once boiling, reduce the heat to the lowest setting that still allows the mixture to maintain a gentle boil, and continue to boil and stir for an additional minute. This step ensures the starches fully thicken the filling.
-
Immediately remove the saucepan from the heat. Stir in the non-dairy vegan butter (or regular butter) and the vanilla extract until they are fully melted and incorporated, creating a glossy, smooth chocolate filling. Set this aside temporarily while you quickly prepare the meringue topping.
-
In a clean, dry mixing bowl, using an electric mixer, beat the egg whites and cream of tartar on medium speed until they become foamy and soft peaks begin to form. Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form. The meringue should hold its shape when the beaters are lifted. Finally, quickly beat in the vanilla extract.
-
Working quickly, transfer the hot chocolate filling from the saucepan into your prepared pie shell. Immediately spoon the freshly made meringue onto the hot filling. A good technique is to first drop small blobs of meringue around the edges of the pie, gently pressing them against the crust to create a seal. This helps prevent the meringue from shrinking. Then, drop larger gobs of meringue into the middle section and gently spread it to fully cover the chocolate filling, creating decorative peaks as you go.
-
Place the pie in the preheated oven and bake for approximately 15 minutes, or until the meringue achieves a beautiful golden-brown color on its peaks. Keep a close eye on it to prevent burning. Once baked, remove the pie from the oven and allow it to cool completely at room temperature for about an hour. After it has cooled sufficiently, transfer it to the refrigerator to chill for at least 3-4 hours, or preferably overnight, to allow the filling to set properly before slicing and serving.
Notes
Homemade No-Dairy Pie Crust: For a simple and reliable non-dairy pie crust, here’s the recipe from King Arthur Baking Company. In a medium bowl, combine 2 cups (which is about 9 ounces) of all-purpose flour with ½ teaspoon of salt, ⅜ teaspoon of baking powder, and 2 teaspoons of granulated sugar. In a separate small bowl, whisk together ¼ cup of cold water and 7 tablespoons of neutral-flavored vegetable oil until emulsified. Add this oil/water mixture to the flour mixture and stir with a fork or your hands until just blended and the dough comes together. Do not overmix. Pour the dough directly into a 9-inch deep-dish pie plate, then use your fingers to evenly press it into the bottom and up the sides of the plate, shaping the edges as desired. To pre-bake (blind bake) this crust, first, line it with parchment paper and weigh it down with pie weights, dried beans, or rice to prevent shrinking. Bake at 425°F (220°C) for 20 minutes. Then, carefully remove the parchment paper and weights, reduce the oven temperature to 350°F (175°C), and continue baking for another 5-10 minutes, or until the bottom of the crust appears dry and lightly golden. Allow it to cool before filling. This crust forms a great base for your dairy-free chocolate pie! Find the original recipe and more details at King Arthur Baking Company.
Dairy Free Chocolate Pie, Vegan Chocolate Pie, Chocolate Meringue Pie, Coconut Creamer Dessert
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