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

Side view of a slice of chocolate angel pie on a plate.

Meaningful Eats

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

8 servings

Truffle-like chocolate mousse, delicate meringue crust, and a pillow of whipped cream! This chocolate angel pie is light, rich, and tastes like heaven!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 3

Total Time 3 30

Author Erin Collins

Ingredients

Meringue Crust

½ cup (100g) granulated sugar
3 large egg whites
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
cornstarch for dusting the pie plate

Chocolate Mousse

6 ounces (170g) semi-sweet or dark chocolate chopped
1½ cups (360g) heavy whipping cream divided (or coconut milk)
3 large egg yolks
¼ cup (50g) granulated sugar
pinch of kosher salt
½ teaspoon vanilla extract

Whipped Cream Topping

1 cup (240ml) heavy whipping cream or dairy-free whipped cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract

Instructions

For the meringue crust:

Preheat the oven to 300°F. Lightly grease a 9-inch pie plate, then dust with cornstarch, tapping out any excess.
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the egg whites and cream of tartar on high speed until soft peaks form. With the mixer running, gradually add the sugar, a spoonful at a time, until glossy stiff peaks form, about 5–6 minutes. Beat in the vanilla extract.
Spread the meringue evenly into the prepared pie plate, building it up the sides to form a crust. Bake for 45–50 minutes, until crisp and lightly golden. Turn off the oven, crack the oven door, and let the meringue cool completely inside the oven.

For the chocolate mousse:

Place the chopped chocolate in a medium heatproof bowl. In a separate small bowl, microwave ½ cup of the heavy cream until simmering, about 1 minute. Pour the hot cream over the chocolate and let sit for 30 seconds. Stir until smooth. If needed, microwave in 20-second intervals at 50% power, stirring after each, until fully melted and glossy. Set aside.
In another medium heatproof bowl, whisk together the egg yolks, sugar, and kosher salt until smooth. Place the bowl over a saucepan of gently simmering water and whisk constantly until the mixture reaches 160°F, about 4 minutes. Remove from the heat and stir in the vanilla extract.
Whisk the chocolate ganache into the egg mixture until fully combined. Let cool to room temperature, whisking occasionally.
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip the remaining cold cream on medium-high speed until medium peaks form, about 3–4 minutes.
Gently fold the cooled chocolate mixture into the whipped cream until no streaks remain. Spread the filling evenly into the cooled meringue crust. Cover and refrigerate for at least 4 hours or overnight until set.

For the whipped cream topping:

For the whipped cream topping: In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip together the heavy cream, powdered sugar and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes
Spread or pipe the whipped cream over the chilled pie. Garnish with shaved chocolate or a dusting of cocoa powder, if desired.

Notes

Gluten-Free: This recipe is naturally gluten-free, made with a cloud-like meringue crust.

Dairy-Free: Substitute full-fat coconut milk for the heavy cream. Use whipped coconut milk or another dairy-free whipped cream for the topping.

Nut-Free: This recipe is naturally nut-free.

To Make-Ahead: Make it up to a day in advance and refrigerate overnight. Add the whipped cream topping and chocolate dusting just before serving.

To Store: Cover with plastic wrap and refrigerate for up to three days. Note: The merinuge will soften slightly over time, but still tastes delicious!

To Freeze: Freezing isn't recommended, since it changes the texture of the meringue and mousse. For best results, keep it refrigerated and enjoy fresh.

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