Homemade gluten and dairy free chocolate meringue pie is so creamy that my friends without allergies ask for this delicious recipe. I will always be grateful for Great Grandmother’s patience as she taught me how to make pudding from scratch. My picture by picture directions help you understand what I have never seen written in a recipe. Once you know the essential tips for keeping your pudding thick and creamy, you can make any type of pudding dessert.

Gluten and Dairy Free Pie Crust

This recipe works beautifully with my Gluten and Dairy Free Pie Crust recipe. There are picture by picture directions available on the blog post linked below.

If you are looking for a store bought gluten and dairy free pie crust, look for the brand Wholly Gluten Free. They are allergy friendly and sold in a two pack at Whole Foods and other grocery stores.

Homemade Chocolate Meringue Pie Ingredients:

Chocolate Filling Ingredients

• 1 gluten and dairy free pie shell
• 1/2 cup of sugar
• 3 tablespoons of cornstarch
• 2 tablespoons of gluten free flour
• 1 tablespoon of benefiber (optional, helps keep blood sugar stable)
• 3 tablespoons of cocoa powder
• 1 1/3 cup of mixed canned goat and coconut milk (1 can of goat milk mixed with 1 can of coconut milk)
• 3 egg yolks
• 2 tablespoons of vegan butter
• 1 teaspoon of vanilla

Meringue Ingredients

• 3 egg whites
• 1/2 teaspoon of cream of tarter
• 1/4 teaspoon of cornstarch
• 1/4 cup of sugar
• 1/2 teaspoon of vanilla

Gluten and Dairy Free Chocolate Meringue Pie Directions

Prepare the Pie Crust

Make your pie crust using my gluten and dairy free pie crust recipe or purchase a Wholly Gluten Free Pie Crust.

Prebake the pie crust at 425 degrees Fahrenheit for 10-12 minutes or according to the directions on your store bought pie crust.

Set the pie crust aside to cool completely before adding your chocolate filling.

How to Make the Chocolate Filling for Gluten and Dairy Free Chocolate Meringue Pie

In a large nonstick saucepan add:

• 1/2 cup of sugar

• 3 tablespoons of cornstarch

• 2 tablespoons of gluten free flour

• 1 tablespoon of benefiber (optional, helps stabilize blood sugar)

• 3 tablespoons of cocoa powder

All 5 dry chocolate filling ingredients in a saucepan.

Next, use two bowls to separate the yolks from the whites of three eggs.

Add 3 egg yolks to the saucepan and set aside the egg whites for the meringue.

In a separate bowl or a blender, mix together 1 can of canned goat milk and 1 can of canned coconut milk. Then, measure out 1 and 1/3 cup of this milk mixture and add it to the saucepan.

Simmer over medium-low heat stirring constantly. Do Not Boil It.

Stir constantly while the filling is cooking. It is done when the chocolate filling has a pudding-like consistency and sticks to the spoon. It should barely drip off the spoon. This is the consistency you want for a gluten and dairy free chocolate meringue pie.

Once the filling sticks to a spoon, turn the burner off and add:

• 2 tablespoons of vegan butter

• 1 teaspoon of vanilla

Stir the vegan butter and vanilla extract in till the butter melts.

Then, use a fine-mesh strainer to strain the chocolate filling into a bowl. The strainer will capture any bits of cooked eggs.

A very important tip from Grandmother. Stir the chocolate filling until it has cooled completely. This ensures that no condensation waters down the pudding. Once cool to the touch, set it aside and make the meringue for your gluten and dairy free chocolate meringue pie.

How to Make Meringue for Gluten and Dairy Free Chocolate Meringue Pie

Add 3 egg whites, 1/2 teaspoon of cream of tarter, and 1/4 teaspoon of cornstarch to a mixing bowl.

Use an electric mixer to beat the ingredients on high until stiff peaks begin to form.

Once stiff peaks begin to form, slowly add 1/4 cup of sugar while the mixer is going.

Lastly, add 1/2 teaspoon of vanilla extract.

Assemble the Homemade Gluten and Dairy Free Chocolate Meringue Pie

Preheat the oven to 350 degrees Fahrenheit.

Pour the chocolate filling into the cooled pie shell and smooth out the top with a spatula.

Another important lesson from Grandmother. Cover the chocolate filling with the meringue. Push the meringue all the way to the crust to seal the edges of the pie. It is better to see very little of the crust than to have a big gap between the crust and the meringue exposing the pudding.

Bake for 3-5 minutes until the meringue has browned.

Place on a cooling rack for about 45 minutes.

Refrigerate once the pie is completely cooled.

Printable Recipe Card

Chocolate Pudding

The filling for chocolate meringue pie is simply chocolate pudding. If you are not allergic to milk you can serve the chocolate pudding with TruWhip. The ingredients are all non-GMO without high fructose corn syrup, artificial colors and flavors. If you have a milk intolerance or allergy, you may enjoy dairy-free Cocowhip by SoDelicious or Vegan Truwhip.