- Prep Time:30m
- Cook Time:20m
- Total Time:50m
- Serves: 8
- Yield: One 9" pie
For the crust
- 11 whole wheat graham crackers
- 5 tbsp. melted coconut oil
- 1/4 c granulated sugar
For the filling
- 1/2 tsp. agar agar powder
- 1/2 c water
- 1 c canned coconut milk
- 1 c bittersweet chocolate chips (60% cacao)
- 3 tbsp. maple syrup
- 1/4 tsp. vanilla bean paste
- 1/2 c chopped hazelnuts, roasted
For the marshmallow topping
- 1/4 c aquafaba
- a pinch of cream of tartar
- 1/3 c + 2 tbsp granulated sugar
- 1/4 tsp. agar agar powder
- 1/4 c water
- 1/4 tsp. vanilla bean paste
Make the crust
- Preheat oven to 325°F/160°C.
- In a food processor, pulse the graham crackers until they are powdered with no lumps. Add the sugar and coconut oil and mix until it resembles wet sand.
- Transfer the mixture to a 9" pie tin with a removable base and press until the mixture is molded to the bottom and sides evenly.
- Bake in the preheated oven at 325°F/160°C for 10-12 minutes until the crust is fragrant and crisp. Cool completely. Set aside.
Make the filling
- While the crust is baking, make the filling. In a small saucepan, combine the water and agar agar powder. Stir until dissolved and bring to a rolling boil over medium heat.
- The agar is activated when the water goes from cloudy to transparent. At this stage, add the canned coconut milk and simmer until you start to see bubbles on the side. (Do not let boil or the fat till separate)
- Remove from heat and add the chocolate and maple syrup. Let sit for 5 minutes, until the chocolate has melted. Stir until smooth and glossy. Let cool completely, then stir in the vanilla.
- Sprinkle half the toasted hazelnuts into the graham cracker crust. Pour the chocolate filling over it and smoothen the top. Refrigerate for about 30 minutes or until set firm.
Make the marshmallow topping
- While the pie is chilling in the fridge, make the topping.
- In a small saucepan, combine the water and agar. Bring to a rolling boil on high heat until the water goes from cloudy to transparent. Remove from heat and let cool completely. When you put your finger into this liquid (at room temperature), it should feel slimy. Set aside.
- While the agar is cooling, in a clean, dry bowl, combine the aquafaba and cream of tartar. Whisk on high until pale and frothy. Add the sugar 1 tbsp at a time and whisk on high until the meringue is white and fluffy and you see stiff peaks.
- Add the agar liquid, a little at a time, and continue whisking on high until the meringue is extra firm.
- Transfer to the chilled pie, spreading the meringue on top of the set chocolate filling, leaving an inch away from the sides. Using the back of the spatula, fluff up the frosting to create small peaks and texture.
- Refrigerate the pie for 5-10 minutes to chill the topping. Then using a kitchen blow torch, brulee the top of the meringue till golden brown and slightly burnt in a few spots. Chill for 2-3 minutes.
- Slice and serve the pie, chilled. Keeps well refrigerated for about 5 days.
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