Dark Chocolate Cream Pie with Torched Meringue | Gluten Free

Flakey gluten free pie crust filled with a silky dark chocolate coconut cream and topped with sweet torched meringue. This dark chocolate cream pie is just what you need after a big Thanksgiving meal, it’s light and rich but intense enough to truly satisfy.


Dream Pie

I’ve been dreaming up this pie for quite some time now. Every week I would add it to my list of recipes I wanted to create, do some research and then get too intimidated to actually make it. This went on for some time until last week I decided to make a giant pop tart (like that’s any easier!) and with it I made the most delicious gluten free crust! I finally had my perfect crust–a very important part of a pie.

When I saw The Feed Feed was a holding a pie contest with Bob’s Red Mill, I knew what I had to make. It was finally time to construct this decadent chocolate pie and top with a show stopping torched meringue.


Indulge in Dark Chocolate Pie with Torched Meringue

I don’t post “unhealthy” recipes too often on this blog and I’m sure you have noticed more recipes calling for butter, oil or “real” sugar. I’ve grown a lot in the last few years and realized that as long as the majority of what I eat is natural whole foods, then indulging in a sweet chocolate pie is totally okay–and totally worth it. Plus, it’s almost Thanksgiving which means calories don’t count! Am I right?

If you are concerned about the refined sugar in the meringue frosting, you can make my honey meringue frosting posted in this recipe for Pumpkin Spice Cupcakes with Toasted Meringue.


If you love this recipe, be sure to leave a comment here on the blog or reach out to me on Instagram. I love hearing from you! xx

Dark Chocolate Pie with Torched Merginue | Gluten Free

Prep Time: 2 hours, 30 minutes

Cook Time: 25 minutes

Total Time: 2 hours, 30 minutes

Category: Dessert, Pie

Cuisine: Gluten-Free, Grain-Free

Yield: 10

Dark Chocolate Pie with Torched Merginue | Gluten Free

Flakey gluten free pie crust filled with a silky dark chocolate coconut cream and topped with sweet torched meringue. This dark chocolate cream pie is just what you need after a big Thanksgiving meal, it's light and rich but intense enough to truly satisfy.


    for the pie crust
  • 1 1/4 c gluten free baking flour (I used Bob's Red Mill)
  • 1/4 c tapioca flour (I used Bob's Red Mill)
  • 6 tbsp butter, good quality
  • 1 egg, large
  • 3-4 tbsp ice water
  • pinch sea salt
    for the dark chocolate filling
  • 1 can full fat coconut milk (14oz)
  • 1 tbsp gelatin
  • 1 c dark chocolate chips or chopped dark chocolate
  • 1 tsp vanilla extract
  • sea salt to taste
    for the meringue
  • 3 egg whites, large
  • 3/4 c sugar
  • 1/4 tsp cream of tarter
  • dark chocolate curls


  • Preheat oven to 350 F and prepare a 9 inch pie pan with non-stick spray.
  • In a mixing bowl, stir together the gluten free baking flour, tapioca flour and salt. Use a cheese grater to add the butter to the dry mixture. Use your hands to incorporate the ingredients together. Your mixture will still be very dry. Add in the egg and three tablespoons of ice water and continue mixing until a dough forms. If the dough is too try to come together add more water one tablespoon at a time. Roll the dough into a ball and press it evenly into the bottom and up the sides of the pie pan. Brush with an egg wash if desired and bake for 20-25 minutes or until golden brown. Let cool.
  • Meanwhile, create your filling. Add the coconut milk to a mixing bowl and sprinkle the gelatin evenly over the coconut milk. Let sit for 10 minutes and then whisk well. Transfer the mixture to a small pot and turn on high heat. Bring the milk to a boil while continuously whisking. Simmer for 2-3 minutes and then remove from heat. Pour the hot mixture over the chocolate and let stand for 5 minutes to melt the chocolate. Whisk the mixture together and stir in the vanilla and salt. Pour the chocolate filling into the pie crust and chill for two hours or overnight.
  • Prepare your meringue by placing all meringue ingredients into a heat proof mixing bowl. Place the bowl over a small pot of boiling water and whisk the ingredients together until the sugar melts. There should be no grittiness when you touch the mixture. Remove from heat and use a hand held mixer (or transfer to a stand alone mixer using the whisk attachment) to beat gradually going from low to high until stiff peaks form (about 4-6 minutes).
  • Top pie with meringue and use a kitchen torch to carefully toast the peaks. Finish with chocolate curls.


For a refined sugar-free meringue frosting, use this recipe Meringue is best if used immediately after making




i really, really want to make this, but do not have a kitchen torch…as such, is there any work-around for that portion of the recipe? 🙁


I totally understand and I was in the same position a couple months ago when I made my pumpkin cupcakes with meringue so I just popped them into the oven with the broiler on high for 1-2 minutes. You can try doing the same. The meringue will toast quickly so I recommend not leaving the pie in there for more than 2 minutes. Also, move your rack down so it’s not too high. Let me know how it goes!


Can you substitute regular flour in place of gluten free?


Yes, but keep in mind that gluten free flour is dryer than regular flour so you may not need as much butter for the dough to come together. Good luck

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