Prep Time: 2 Hours
Yields: 12 Servings
Who doesn’t like a nice chocolate meringue pie? In this gluten-free version, I am using a chocolate especially made for this dish.
30 gluten-free, dairy-free chocolate-sandwich cookies, such as Kinnikinnick KinniToos® (about 12 ounces)
2½ cups chopped gluten-free, dairy-free dark chocolate, melted and divided
1 (¼-ounce) packet plain gelatin
3 tbsps cold water
1 (13.5-ounce) can coconut milk
3 egg whites
? cup granulated sugar
½ tsp gluten-free vanilla extract
Line bottom of an 8-inch springform pan with parchment paper then coat with nonstick cooking spray. Set aside. In bowl of a food processor, pulse cookies 10 times or until fine crumbs form. Add ½ cup melted chocolate. Process 30 seconds. Press cookie mixture into bottom of prepared pan and 2 inches up sides of pan to create crust. Chill 15 minutes. In a microwave-safe bowl, sprinkle gelatin over cold water. Let sit 2 minutes or until thickened. Microwave gelatin 15 seconds or until melted. In blender, add melted gelatin, coconut milk and remaining melted chocolate then blend 30 seconds or until smooth. Pour into crust. Chill 1 hour. When ready to bake, preheat oven to 450°F. Using mixer on medium speed, beat egg whites and a pinch of salt 2 minutes or until soft peaks form. With mixer running, slowly add sugar. Increase speed to high. Beat 3 minutes or until stiff peaks form then whisk in vanilla. Spread meringue over pie. Bake 2–4 minutes or until lightly golden. Remove and set aside to cool before serving.