Aquafaba meringue pie is a vegan twist on the classic diner dessert, using the liquid from canned chickpeas to create a light, glossy meringue that browns beautifully under a broiler. Because aquafaba whips up just like egg whites—thanks to its protein and starch content—you get the same tall, fluffy pie without any eggs. This recipe pairs a silky chocolate filling with a crisp, sweet meringue topping for a dessert that will surprise even the most skeptical eaters.
Ingredients
- 1 ½ cups (355 ml) aquafaba (from one 15-oz / 425 g can of chickpeas)
- 1 cup (200 g) granulated sugar, divided
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 ½ cups (355 ml) unsweetened plain soy milk (or other plant milk)
- ¼ cup (30 g) cornstarch
- ¼ cup (50 g) granulated sugar (for filling)
- 2 tablespoons (15 g) unsweetened cocoa powder
- 4 oz (113 g) semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract (for filling)
- 1 9-inch (23 cm) baked vegan pie crust (store-bought or homemade)
Instructions
- Prepare the aquafaba: Drain the chickpeas, reserving the liquid. You need 1 ½ cups (355 ml). If you have more, simmer it in a saucepan over medium heat until reduced to 1 ½ cups, then let cool completely. Cold, thick aquafaba whips best.
- Make the filling: In a medium saucepan, whisk together the soy milk, cornstarch, ¼ cup (50 g) sugar, and cocoa powder. Bring to a simmer over medium heat, whisking constantly. Once it thickens and bubbles, cook for 1 minute, then remove from heat. Add the chopped chocolate and 1 teaspoon vanilla, stirring until smooth. Pour the filling into the baked pie crust and smooth the top. Let cool to room temperature, about 30 minutes, then refrigerate while you make the meringue.
- Whip the aquafaba: In a large, clean bowl of a stand mixer (or using a hand mixer), combine the aquafaba, cream of tartar, and 1 teaspoon vanilla. Beat on medium-high speed for 3–4 minutes until soft peaks form. With the mixer running, gradually add the remaining 1 cup (200 g) sugar, 1 tablespoon at a time. Continue beating on high for 5–7 minutes until stiff, glossy peaks form and the mixture holds its shape when you lift the whisk. This may take longer than egg whites—be patient.
- Assemble the pie: Preheat your oven’s broiler (or a kitchen torch). Spread the meringue over the chilled filling, making sure to seal the edges to the crust. Create peaks with the back of a spoon.
- Brown the meringue: Place the pie under the broiler for 1–3 minutes, watching constantly, until the peaks are golden brown. Alternatively, use a kitchen torch. Let the pie cool to room temperature, then refrigerate for at least 3 hours to set before slicing.
Tips
- Use chickpea liquid from a can, not from cooked dried beans—it’s more consistent. If you use chickpeas from a Tetra Pak, the liquid may be thinner; reduce it as described in step 1.
- Make sure all your equipment is completely grease-free. Any oil or residue will prevent the aquafaba from whipping to stiff peaks.
- If your meringue doesn’t get stiff, add ¼ teaspoon more cream of tartar and keep beating. Aquafaba can take longer than egg whites—up to 10 minutes.
- For a more stable meringue, add 1 tablespoon of powdered sugar along with the granulated sugar.
Serving Suggestions
Serve chilled, straight from the refrigerator. For a classic diner feel, pair with a cup of coffee or a glass of cold soy milk. You can also dust the top with a little cocoa powder or shaved chocolate just before serving.
Variations
- Lemon Meringue: Swap the chocolate filling for a lemon curd made with lemon juice, sugar, cornstarch, and turmeric for color.
- Banana Cream: Use a vanilla pudding filling and layer sliced bananas on the bottom before adding the meringue.
- Spiced: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the chocolate filling for a Mexican hot chocolate vibe.
Storage and Reheating
Store leftover pie in the refrigerator, loosely covered, for up to 3 days. The meringue may weep slightly but will still taste great. Do not freeze—the meringue will collapse. To re-crisp the meringue, place under the broiler for 30 seconds, but note that the filling will warm up. For best texture, serve within 24 hours.
Frequently Asked Questions
Can I use aquafaba from any canned bean? Yes, but chickpea liquid is the most neutral in flavor and has the best whipping properties. Other beans may work but can impart a slight taste.
Why is my aquafaba not whipping? The most common reasons are grease on your equipment, aquafaba that’s too thin, or not enough cream of tartar. Reduce the aquafaba to thicken it, and ensure everything is spotless.
Can I make this pie gluten-free? Absolutely—just use a gluten-free pie crust. The filling and meringue are naturally gluten-free.
How do I get stiff peaks? Be patient and beat at high speed for at least 5 minutes. The aquafaba will go from frothy to soft to stiff. If it doesn’t stiffen, add a pinch of cream of tartar and continue beating.
Can I use a torch instead of the broiler? Yes, a kitchen torch gives you more control. Just move it constantly to avoid burning.
Is the meringue safe to eat raw? Yes, because aquafaba is not an egg product. The meringue is safe to eat without cooking, though browning adds flavor and texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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