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.
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.