Vegan Chocolate S'mores Pie
No one will be able to tell that the luscious chocolatey filling in this vegan s'mores pie is made from tofu! With just 10 ingredients, this pie is so easy to throw together. You'll love the crisp 4-ingredient graham-inspired crust and billowy marshmallow meringue made from aquafaba.
Servings: 8 people
Equipment
- 9-inch tart pan or pie pan
- Blow torch (or use your oven broiler)
Ingredients
For the crust
- 1 3/4 cups whole wheat pastry flour or whole wheat flour 210g
- 1/2 cup light brown sugar 58g
- 1/4 tsp kosher salt
- 6 tbsp refined coconut oil 90g
For the filling
- 16 oz soft or silken tofu
- 1 cup semisweet chocolate (chips or chopped chocolate around 50-60%), melted* 170g
- 1/4 tsp vanilla extract, optional
- pinch of kosher salt, optional
For the meringue
- 1/2 cup aquafaba 4 oz
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1/2 cup powdered sugar 57g
Instructions
For the crust
- Combine the flour, sugar and salt in a medium bowl. Add the coconut oil and mix until combined.
- Press evenly into a 9" tart pan or pie pan. Bake at 350 for 20-25 minutes, or until golden brown and fragrant. Set aside to cool for at least 15 minutes.
For the filling
- In a blender or food processor, combine the tofu and melted chocolate until fully incorporated, scraping down the sides. Taste and add vanilla, salt and any additional sweetener (sugar/honey/maple syrup) if needed.
- Add the filling into the cooled pie shell and refrigerate for 1 hour (up to ~4 hours is probably ideal) to help the filling set.
For the meringue
- Combine the aquafaba, vanilla and cream of tartar in the bowl of an electric mixer. Whip on medium speed until foamy and slightly thickened, about 2-3 minutes.
- Add the powdered sugar and whip on medium high until stiff white glossy peaks form, about 3-4 minutes.
To assemble
- Top with the meringue and swirl decoratively. Use a kitchen blow torch to evenly toast the meringue. If you don't have a torch, turn your oven broiler to around 400 degrees. Broil the pie for around 30-60 seconds, keeping an eye on it the entire time and rotating as needed until the meringue is toasted.
Video
Notes
*I've tried this with chocolate as dark as 72% and found that I needed to add 2-3 tbsp of sweetener to balance the darkness. But you can always adjust the sweetness to taste.