vegan s'mores pie

The vegan world has recently been taken over by storm by a magical substance called aquafaba... or, simply put, chickpea brine. I'm not sure who was the first person to think, "Hmm, I think I will save the liquid from my canned chickpeas and try to whip it in my mixer," but they were a total genius! This stuff whips up and behaves almost exactly like egg whites. With this recent breakthrough, I thought now was the perfect time to make a vegan s'mores pie, with an aquafaba meringue. This is way easier than it looks!

This recipe starts with a storebought graham cracker pie crust, which is filled with a super-easy, no-bake vegan chocolate filling, is then topped by a quick aquafaba meringue and quickly broiled in the oven to give it the "toasted marshmallow" look. Oh, and FYI... the ombre broiling on the pie wasn't even intentional. But I guess now we all know which side of my oven burns hotter. 😉 This pie is stupid-easy, and the hardest part is letting it chill overnight! Oh, the agony.

The recipe for the pie filling comes from Chocolate-Covered Katie, and it is seriously one of the BEST chocolate pie fillings I've ever had, vegan and non-vegan! The taste and texture are actually almost spot-on for my truffle tart, which was a very pleasant surprise. The base, as you probably guessed, is tofu! I was a little wary of this at first, since I don't have a lot of experience with tofu and I've heard a lot of nightmare stories, but I seriously could have made this blind-folded. Ridiculously easy and it tastes amazing!

When I mentioned the idea for this pie to the infamous vegan best friend, she pretty much went ballistic. And on the day that I made it, she seriously texted me every hour from work telling me that she was counting down the minutes until she could come over and eat this pie. Wellll, okay crazy lady. 🙂 But we were both totally smitten as soon as we took the first bite! The chocolate is thick and rich, and has a texture similar to a truffle. The meringue is airy and light, with a fluffy texture that contrasts the creamy chocolate beautifully. Basically, this pie is a work of art. With a little bit of planning ahead and a tiny bit of hands-on work, you too can enjoy this delicious treat! Happy baking! 🙂

{chocolate pie filling recipe from Chocolate-Covered Katie}

Print Recipe

5 from 1 vote

vegan s'mores pie

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: Pies &amp, Tarts

Servings: 10

Author: Valentina | The Baking Fairy

Ingredients

• 1 10- inch graham cracker pie crust
• *for the filling*
• 12.3 oz extra firm silken tofu
• 2 teaspoon dark cocoa powder {regular is fine too!}
• 1 teaspoon vanilla extract
• 2 tablespoon unsweetened almond milk
• pinch of salt
• 1 ⅓ cup chocolate chips melted
• 2 tablespoon granulated sugar
• *for the topping*
• ½ cup aquafaba {a little less than a whole can of chickpea brine} chilled
• 2 cups powdered sugar
• pinch of salt
• 1 teaspoon vanilla extract
• ½ teaspoon cream of tartar

Instructions

• First, prepare the pie filling. In a high-speed blender, combine the tofu, vanilla, cocoa powder, almond milk, sugar, and salt, and blend until completely smooth.
• Add in the melted chocolate chips in two additions, blending well in-between.
• Pour the pie filling into the graham cracker crust, and chill pie in fridge overnight {or at least 4-5 hours}.
• When almost ready to serve, make the meringue. In a large bowl, beat the aquafaba with a hand mixer on high until it becomes white and fluffy. Add in the cream of tartar, vanilla, and salt until medium peaks form.
• Add in the powdered sugar, ½ cup at a time, and beat until mixture forms very stiff peaks. You want the meringue to be as sturdy as possible.
• Spread the meringue on top of the pie, and put back in the fridge for at least 30 minutes.
• When ready to eat, turn the broiler on high and place the pie on the highest rack. Let the topping caramelize for a minute or two.Watch carefully, as you don't want the meringue to burn! Serve immediately!