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Healthy chocolate meringue pie without dairy
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Healthy Chocolate Meringue Pie

A delicious and healthy dessert that is modestly sweet and dairy-free!
Course Dessert
Cuisine American
Keyword Dairy-free, Gluten-Free, Low sugar, Nut-free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 slices
Calories 285kcal

Ingredients

PIE CRUST:

  • 1 1/2 cups oat flour
  • 2 tsp coconut sugar
  • 1/2 tsp sea salt
  • 1/4 cup olive oil
  • 4-6 Tbsp cold water

CHOCOLATE FILLING:

  • 1 1/2 cups milk of your choice, divided see Notes
  • 1-5 Tbsp coconut sugar
  • 1/8 tsp sea salt
  • 1/4 cup cocoa powder
  • 3 large egg yolks
  • 2 Tbsp + 2 tsp tapioca starch
  • 2 tsp vanilla extract
  • 20-30 drops liquid stevia as desired; see Notes

MERINGUE:

  • 3 large egg whites
  • 1/2 tsp lemon juice
  • dash sea salt
  • 1-5 Tbsp coconut sugar

Instructions

PIE CRUST:

  • Mix together the flour, sugar, and salt in a large bowl.
  • With a fork, mix in the olive oil until the mixture is 'pebbly'.
  • Add in the water one tablespoon at a time. You want the dough to be moist, but not sticking to your hands.
  • Press the dough into a regular pie plate.
  • Bake the crust for 12-15 minutes, or until lightly golden.
  • Remove from oven and cool while you make the filling.

CHOCOLATE FILLING:

  • In a medium saucepan, whisk together one cup of milk, sugar (adding what you like for your sweetness level), salt, and cocoa powder.
  • Bring the mixture to a simmer over medium-high heat.
  • Remove from the heat.
  • Meanwhile, whisk the remaining 1/2 cup of milk, egg yolks, tapioca starch, and vanilla in a bowl.
  • Gradually whisk the hot milk into the egg mixture.
  • Return mixture to the saucepan and cook over medium-high heat, whisking constantly, until the pudding comes to a boil.
  • Reduce the heat a bit, but maintain a simmer, and continue whisking until thick, about two more minutes.
  • Remove from heat and pour into cooled pie crust.

MERINGUE:

  • For meringue, immediately beat egg whites with lemon juice and salt until soft peaks form.
  • Gradually add sugar (again, to your liking) and continue to beat until stiff and glossy.
  • Spread evenly over hot filling, sealing the meringue to the crust.
  • Bake until meringue is golden brown, 10-12 minutes.
  • Cool for one hour, then refrigerate at least four hours before serving.

Notes

Nutrition facts based on using 1/4 cup coconut sugar TOTAL (in all layers). I chose a number that was modest, but not as low as do it. For my level of sugar (2 teaspoons in the crust, 1 tablespoon in the filling and meringue, respectively, the sugar grams are 5.8.
WW Points: 12

Nutrition

Calories: 285kcal | Carbohydrates: 22.4g | Protein: 6.1g | Fat: 20.4g | Fiber: 3.5g | Sugar: 7.8g