Dairy free chocolate pie
A rich and chocolatey pie topped with meringue
Ingredients
For the sweet shortcrust pastry
- 200 grams plain flour
- 125 grams vegan butter We like Flora, salted or unsalted as you wish
- 65 grams caster sugar
- 2 medium egg yolks
- 1 tsp ice-cold water
For the filling
- 100 grams dairy-free chocolate
- 50 grams caster sugar
- 568 mls coconut cream We use Sainsbury's
- 1 tbsp flour
- 4 medium eggs
- 2 medium egg yolks If you want a firmer custard filling
For the meringue
- 4 medium egg whites
- 1 tbsp caster sugar
Instructions
To make the pastry
- Rub the flour and vegan butter together to make fine breadcrumbs
- Add the sugar and combine
- Lightly beat the egg yolks and along with the ice-cold water, combine until the dough forms a ball. You may need a little extra water
- Wrap and chill for at least 30 minutes before rolling out
- Grease a 9-inch pie tin
- Roll out and cover the pie tin. Blind bake at 190 deg C for 15 minutes. There will be enough pastry leftover for making up some jam tarts or mince pies - no waste!
To make the filling
- Combine the chocolate, 4 whole eggs and two spare egg yolks with the sugar, flour and coconut cream in a heavy based pan. Heat very slowly, stirring gently, until it starts to thicken. You don't want lumps or a burnt bottom!
- Pour the mixture into the pastry case and set aside
To make the meringue
- Whisk the 4 egg whites until they form stiff peaks
- Cover the chocolate pie filling with the whisked egg whites and sprinkle with the caster sugar
- Bake at 150 deg C for 45 minutes.
- Dust the top with a little cocoa powder if you wish. Best served still warm but will cool and cut well later