This chocolate meringue pie is an extraordinary dessert. It’s so light and airy yet so chocolatey and delicious, too! It is an excellent dessert for any meal and the perfect way to end a heavy holiday dinner on a sweet note.

Yield: 8 servings

Serving size: 1 slice

Ingredients for the crust:

  • 3.5 oz. (99.23g) cream cheese, softened
  • 1 large egg
  • 1/2 cup (56g) coconut flour
  • 5 tbsp. (60g) granular erythritol
  • 2 tbsp. (30g) water
  • 1 tsp. (4.6g) baking powder
  • 1/4 tsp. salt

Ingredients for the chocolate filling:

  • 3 large eggs
  • 1 cup (238g) heavy whipping cream
  • 1/2 tsp. (0.5g) instant coffee powder
  • 5 tbsp. (27g) unsweetened cocoa powder
  • 1/3 cup (64g) Allulose
  • pinch of salt

Ingredients for the meringue:

  • 4 large egg whites
  • 1/2 cup + 3 1/2 tbsp. (138g) Allulose
  • 1/4 tsp. (.75g) cream of tartar

Directions:

  1. Preheat the oven to 350° F (180° C) and butter an 8″ round (20 x 3 cm) pie pan. Make the pie crust as follows.
  2.  Place the cream cheese, water, and erythritol into a bowl. Cream them together using an electric mixer.
  3.  Add the egg to the bowl. Beat well.
  4.  Add the flour, baking soda, and salt to the bowl. Mix well with a spoon to combine.
  5.  Let the dough rest for 5 minutes. 
  6.  While the dough rests, prepare your work surface for rolling out the pie crust. I like to secure my parchment paper to my work surface with blue painter’s tape. The tape keeps the paper in place, making rolling out the dough much simpler.
  7.  Gather the dough into a ball and place it onto the taped-down parchment paper.
  8.  Place another piece of parchment over the top, and using your hands, press down gently to flatten it out a bit.
  9.  Roll the dough out evenly into a 10″circle (25.4cm). It should be about 1/4″ (0.64cm) thick.
  10.  Remove the top sheet of paper and invert the pie pan onto the dough. Using a knife with the pie pan as a guide, trim the edges of the dough into a clean circle. Save the scraps of dough on the side. 
  11.  Remove the tape from the parchment paper under the dough. Using the paper to help you, lift the dough and the pie pan together and carefully re-invert them. The dough should now be in the pan, and the pan should be facing right side up.
  12.  Place the pie pan onto your work surface and remove the parchment paper. Use your fingertips to press the dough into the pan and up the sides where needed.
  13.  Cut and use the scraps you saved earlier to repair any holes in the pie crust and to build up the edges.
  14.  Crimp the edges by pressing them with the tines of a fork. The crust is now ready to be filled. Set it aside and make the filling as follows.
  15.  Place the ingredients for the filling into a clean bowl, starting with the cocoa powder.
  16.  Using an electric mixer with clean beaters, beat the ingredients until well combined, scraping down the sides as needed.
  17.  Pour the filling into the prepared pie crust and bake in the center of the preheated oven for about 35 minutes or until the filling has set.
  18.  Remove the pie from the oven and place it on a wire cooling rack.
  19.  Preheat the oven to 400 °F (200 °C) and make the meringue as follows.
  20.  Place the egg whites and cream of tartar into a clean bowl. Using an electric mixer with clean beaters, beat them until they are frothy.
  21.  While continuing to beat the egg whites, gradually add the allulose (about 2 tbsp. or 24g) at a time. Beat until all the allulose is incorporated and the egg whites form stiff peaks. If the bowl is inverted, the finished meringue should stay in the bowl.
  22.  Dollop large spoonfuls of the meringue onto the center of your pie. Use a rubber spatula to spread the meringue to the edges of the pie crust until the meringue conceals the crust. Use the spatula to make decorative swirls and peaks on the top of your pie.
  23.  Place the pie in the oven’s center and bake for 5-7 minutes or until the meringue is a lovely golden brown.
  24.  Place your finished pie onto a wire cooling rack and cool it until it is almost room temperature.
  25.  Place the cooled pie into the refrigerator for about two hours to chill.
  26.  When you are ready to serve, cut the pie into servings with a sharp knife dipped in hot water, and enjoy!
  27.  Store any leftovers lightly covered in plastic wrap.

Nutritional Information Per Serving

Calories 230 * Total Fat 19g * Total Carbs 8g * Protein 9g

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