Chocolate Angel Pie {Gluten-Free, Dairy-Free}

Meaningful Eats

Chocolate Angel Pie {Gluten-Free, Dairy-Free}

8 servings

This recipe requires a can of coconut milk to be refrigerated overnight, so plan accordingly. I actually keep a can of coconut milk in my fridge all the time. Be sure to use chocolate chips with no dairy to keep this dairy-free. I use the semi-sweet chocolate chips from Costco. The filling and crust for this pie can be made a day in advance. The you can assemble the pie an hour (or up to 4 hours) before serving!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 3

Total Time 3 30

Author Erin Collins

Ingredients

For the Filling:

13.5 oz can full-fat coconut milk refrigerated overnight
14 ounces semi-sweet chocolate chips
4 large egg yolks reserve 3 whites for the meringue
1/4 cup cane sugar
1/2 teaspoon fine salt

For the Meringue Crust:

1 tablespoon cornstarch plus extra for pie plate
1/2 cup cane sugar
3 large egg whites
pinch cream of tartar
1/2 teaspoon vanilla extract

For the Topping:

So Delicious Cocowhip what I use, coconut whipped cream, or sweetened whipped cream
shaved chocolate or cocoa powder

Instructions

For the Filling:

After you have refrigerated the coconut milk overnight, open the can and carefully scoop the solid white part from the top out into a bowl. Pour the remaining liquid from the bottom into a small saucepan.
Microwave the chocolate at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Meanwhile, whisk the egg yolks, sugar, and salt in a medium bowl. Bring the remaining coconut milk liquid in the saucepan to a simmer. While whisking constantly, slowly add the hot coconut milk liquid to the egg yolk mixture in 2 additions until incorporated.
Return the egg yolk mixture to the saucepan and cook for another 30 seconds to 1 minute, stirring constantly until slightly thickened. Stir the egg yolk mixture into the melted chocolate until combined. Let the mixture cool for about 10 minutes.
Meanwhile, using a stand or hand mixer, whip the solid coconut cream on high speed until light and fluffy, about 3-5 minutes. Gently whisk 1/3 of the cream into the cooled chocolate mixture. fold in the remaining whipped coconut cream until no white streaks remain. Cover and refrigerate at least 3 hours and up to overnight.

For the Meringue Crust:

Preheat the oven to 275F. Grease a 9-inch pie plate, then generously dust it with cornstarch, using a pastry brush to evenly coat if needed. Combine the sugar and 1 tablespoon cornstarch in a bowl.
Using a stand or hand mixer, whip the egg whites and cream of tartar on medium-low speed for 1 minute, until foamy. Increase the speed to medium-high and beat for 1-3 minutes, until the egg whites start to be fluffy and white. Slowly add the sugar mixture, whip for another 3-5 minutes until the mixture forms stiff, glossy peaks.
Spread the mixture into the prepared pie pan covering the bottom and sides. Bake on the lower-middle rack for 1 1/2 hours.
Rotate the pie plate, reduce the oven temperature to 200 degrees and bake for 1 more hour, until completely dry. (Shell will rise above the rim and may crack slightly). Let the crust cool completely before filling, about 30 minutes. You can make this crust up to 24 hours in advance.

For the Topping:

Let the chilled filling sit at room temperature for 10-15 minutes. Scoop the chocolate mixture carefully into the crust. Use an off-set spatula or butter knife to carefully spread the mixture evenly. Top with the cocowhip, whipped cream, or coconut whipped cream. Dust with cocoa powder or chocolate shavings. Cover and refrigerate for a least 1 hour. Serve within 4 hours of filling. Enjoy!

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