Description
This Gluten Free Chocolate Angel Pie is a luscious dessert featuring a crisp, airy meringue crust filled with a rich, smooth chocolate custard and topped with whipped cream. Perfect for special occasions or when you want an elegant, dairy-free friendly treat, this pie offers a delightful combination of textures and intense chocolate flavor without gluten.
Ingredients
Scale
Meringue Crust
- 4 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- â…› teaspoon fine salt
- 1 cup granulated sugar
- 1 tablespoon cornstarch, plus extra for dusting
- ½ teaspoon vanilla extract
Chocolate Custard Filling
- 8 ounces semisweet or bittersweet chocolate (60-70% cacao), finely chopped
- 3 tablespoons water (or coconut milk for dairy-free)
- 4 large egg yolks
- ¼ cup granulated sugar
- ½ teaspoon fine salt
- ½ cup half-and-half (or full-fat coconut milk for dairy-free)
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1½ cups heavy cream, chilled (or solid part of 2 cans coconut milk, refrigerated overnight)
- 1â…“ cups heavy cream, chilled (or solid part of 1 can coconut milk, refrigerated overnight)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder for dusting, or chocolate curls for garnish
Instructions
- Prepare the pie plate: Preheat your oven to 275°F (135°C) and generously grease a 9-inch pie plate. Dust it evenly with cornstarch using a pastry brush to prevent sticking, then line the bottom with parchment paper for easy removal of the meringue crust.
- Mix sugar and cornstarch: In a small bowl, combine granulated sugar and cornstarch thoroughly. This mixture helps to prevent grittiness in your meringue.
- Beat egg whites: Using a clean, grease-free bowl, beat the room temperature egg whites with salt and cream of tartar until foamy. Gradually increase the mixer speed and continue beating until soft, billowy mounds form.
- Add sugar mixture to egg whites: Gradually add the sugar and cornstarch mixture, 2 tablespoons at a time, while continuously beating. Continue until stiff, glossy peaks form. Gently fold in the vanilla extract.
- Shape the meringue: Spread the meringue gently into the prepared pie plate. Build a higher edge all around with a slight depression in the center to hold the filling. Avoid overworking the meringue to keep its airy texture.
- Bake the meringue: Bake on the lower-middle oven rack for 90 minutes at 275°F, then reduce oven temperature to 200°F and bake an additional 60 minutes until dry. Cracks may appear but are normal.
- Cool the crust: Turn off the oven, crack the door open, and let the crust cool inside for 15 minutes. Remove from oven and let it cool completely at room temperature for about 30 minutes. The crust can be made up to 24 hours ahead and stored in a cool, dry place.
- Melt the chocolate: Place chopped chocolate and water (or coconut milk) in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring between each until mostly melted with a few unmelted pieces remaining. Residual heat will finish melting.
- Prepare the egg yolk custard: Whisk together egg yolks, sugar, and salt until pale yellow and slightly thickened. Heat half-and-half until just simmering, then slowly drizzle it into the egg mixture while whisking continuously to temper the eggs. Return to saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon (about 1-2 minutes).
- Combine custard with chocolate: Pour the hot custard into the melted chocolate and stir until glossy and smooth. Let cool about 10 minutes, stirring occasionally. While cooling, whip cold cream until soft peaks form.
- Mix whipped cream into chocolate custard: Whisk one-third of the whipped cream into the chocolate custard to lighten it. Carefully fold in the remaining whipped cream until no white streaks remain.
- Chill the filling: Cover and refrigerate the chocolate filling for at least 3 hours or up to 24 hours until firm.
- Assemble the pie: Allow the chocolate filling to sit at room temperature for 10-15 minutes before spooning it into the cooled meringue shell, smoothing the top with an offset spatula.
- Whip topping cream: In a chilled bowl, whip the 1⅓ cups heavy cream (or coconut cream) with powdered sugar and vanilla until stiff peaks form. For extra stability, optionally dissolve ½ teaspoon unflavored gelatin in 1 tablespoon water, microwave briefly, and add while whipping.
- Top the pie: Spread or pipe the whipped cream over the chocolate layer, either completely covering or leaving a border visible. Garnish with unsweetened cocoa powder or chocolate curls.
- Refrigerate before serving: Chill the assembled pie for at least 1 hour but no more than 4 hours before serving. For clean slices, dip your knife in hot water and wipe it dry between cuts.
Notes
- Ensure egg whites are at room temperature for maximum volume when whipping.
- Use a clean, grease-free bowl and whisk for best meringue results.
- The meringue crust can be prepared a day ahead and stored in a cool, dry place.
- You can use coconut milk and coconut cream for a dairy-free version.
- Chop chocolate finely for even melting to achieve a smooth custard filling.
- Tempering the eggs prevents scrambling and ensures a smooth custard.
- If using gelatin in whipped cream, it adds extra stability for holding shape longer.
- For neat slices, warm and clean your knife between cuts.
