Gluten-free chocolate meringue pie recipe? Yes, it’s possible! Best of all, nobody would know it’s Coeliac-friendly and wheat-free…
Gluten-free chocolate meringue pie recipe – the ultimate dessert that anyone can make! Plus, as it’s a biscuit base, there’s no pastry making required.
When I think of meringue, I always think of lemon or lime as a pairing…
But certainly not anymore! After all, doesn’t chocolate dessert a little of that light and marshmallowy fluffyness too?
Of course it does! And this recipe is tribute that that combo, if not gluten-free desserts in general.
And best of all, there’s no pastry making or baking required – it’s actually a chocolate biscuit base!
Gluten-free chocolate meringue pie recipe: Frequently Asked Questions
Can I make this recipe gluten-free? Is it suitable for Coeliacs?
It is gluten-free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
Can I make you gluten-free chocolate meringue pie recipe dairy-free?
I haven’t tested making this dairy-free, but if you get the right products, you shouldn’t have any problem! Here’s what I’d do:
- Use Stork hard margarine instead of butter.
- Ensure your gf digestive biscuits and cocoa powder are both dairy-free.
- Use a dairy-free alternative to double cream (minimum 30% fat per 100g)
- Use dairy-free chocolate or any dark chocolate that happens to be dairy-free.
If you test this before I do, feel free to let me know how it goes in the comments below this post.
Can I make you gluten-free chocolate meringue pie recipe vegan?
Unfortunately, vegan meringue isn’t my strong point! But if you follow the steps above to make this recipe dairy-free and use a vegan meringue recipe, then you would have a vegan version of this recipe.
If you do have any success with this, please let me know!
Is this recipe low FODMAP?
No, but it can be! Firstly, ensure your gluten-free digestive biscuits are FODMAP-friendly.
Secondly, use lactose-free cream like this instead of double cream (must be 30g of fat per 100g or more). Then just use lactose-free chocolate or dark chocolate which contains no dairy.
What gluten-free biscuits should I use for the base?
In the photos I used some gluten-free digestive biscuits from Tesco’s free from aisle. However, you can actually use whatever biscuits you fancy! Gluten-free Hob Nobs would work well here too.
Loads of supermarkets like Asda, Sainsburys and Tesco do their own gf biscuits too, so happily give them a go as well.
Can I make your gluten-free chocolate meringue pie recipe using a food processor or electric whisk?
What would really help is a food processor for the base! I used my food processor to blitz the biscuits into a fine consistency so that it will be nice and easy to shape into my tart tin.
But also, as the meringue takes extended periods of mixing, I’d recommend an electric hand whisk or stand mixer for that part.
Do I need any special equipment to make this?
You won’t need anything in particular apart from a good 23cm (9 inch) pastry tin with a loose bottom like this one.
I wouldn’t really recommend trying this in a tin without a loose bottom, otherwise it will be next to impossible to remove from the tin when you want to serve it up.
Using a tin smaller than mine will mean that each slice will be thicker and take longer to set, so bear that in mind!
Do I need weighing scales to make your gluten-free chocolate meringue pie recipe?
In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them. One of the worst things you can do in any recipe is alter the quantities by mistake or on purpose.
(unless you know what you’re doing of course)
Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok, don’t you think? And I’ve generally already done the hard work there for you, so you don’t have to do the guesswork with measurements!
A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff. I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
Gluten-free chocolate meringue pie recipe
Ingredients
For the base:
- 350 g gluten free shortbread or digestive biscuits
- 2 tbsp cocoa powder
- 150 g butter melted (if using shortbread use 100g melted butter)
For the filling:
- 300 ml double cream
- 300 g chocolate I use half dark and half milk
- 55 g butter
For the meringue:
- 100 g egg whites 3–4 eggs
- 200 g caster sugar
- 45 ml water
- 1/4 tsp cream of tartar
- gold leaf optional
Instructions
- Crush your gluten free biscuits into fine crumbs and then mix in cocoa powder so thoroughly combined. I often do this in a food processor or I use a rolling pin to crush the biscuits and then stir in the cocoa powder.
- Pour your melted butter into your crushed biscuits and mix together in a bowl.
- Press your mixture into a 23cm loose bottom fluted tart tin. Chill in the fridge for at least 30 mins.
- For the filling heat your cream in a saucepan until just boiling. Remove from the heat and add in your chocolate and butter. Stir continuously until it’s all melted, combined and creamy.
- Pour your filling into your tart shell and place back in the fridge until set. I often make mine the night before, but it will be set in a couple of hours.
- Once set make your meringue – place your egg whites in the bowl of a stand mixer with a whisk attachment. (You can do this with an electric hand mixer but a stand mixer is easier!)
- Add your sugar and water to a saucepan, then mix together so it’s combined and gloopy. Place over a medium heat.
- Whilst the sugar and water are heating, add the cream of tartar to the egg whites and whisk on a medium speed until soft peaks form.
- Once the sugar syrup reaches 120°C (you need a food thermometer or sugar thermometer for this), remove from the heat and carefully drizzle it into the egg whites, with the mixer still running. Try not to get the sugar syrup on the sides of the bowl as it will instantly harden and crystallize. Continue to whisk until the meringue is stiff, glossy and cooled.
- Top your chilled chocolate tart with the Italian meringue, leaving a small amount of the chocolate filling exposed around the edges. If you have one, use a kitchen blowtorch to toast the meringue.
- Finish with gold leaf for a super special festive dessert!
Thanks for reading all about my gluten-free chocolate meringue pie recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Becky xxx
