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.
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