Rich creamy mint chocolate filling in a chocolate crumb pie crust topped with marshmallow-y mint meringue topping and a sprinkling of crushed candy canes.
Melt the chocolate in the microwave in 15 second intervals, stirring after each one, until chocolate is completely melted. Be careful, as chocolate can burn if not watched. You can also do this step in a double boiler.
Let chocolate cool slightly while getting the other ingredients.
Drain the water from the tofu. Add the tofu and agave or maple syrup to a food processor or blender (either work fine).
Add the melted chocolate and puree until completely smooth (a minute or two).
Add the peppermint extract, one drop at a time – that stuff is strong! Taste and add more as desired.
Pour into premade pie crust, spread evenly, cover with wax paper or parchment and chill in the refrigerator for a minimum of 2 hours to set.
Mint Meringue Topping
In a stand mixer, with the whisk attachment, add the aquafaba and whisk on high speed until white and foamy.
Add the cream of tartar and xantham gum. Turn mixture to high again and beat until thick and the whisk leaves trails in the meringue.
Add the sugar, SLOWLY, one tablespoon at a time, waiting 30 seconds between each addition.
Beat until all the sugar is dissolved. Check this by rubbing a bit between your fingers. If there is any graininess, keep beating until there isn’t. You cannot overbeat aquafaba.
Add the peppermint extract, one drop at a time — powerful stuff!
Spread meringue fluff on top of pie. Sprinkle with crushed candy cane.
Serve immediately or store in refrigerator. Can be stored for 6-8 hours without the meringue getting too weepy. I wouldn’t recommend storing for longer than that as the meringue may melt or lose it’s marshmallowiness.
Recipe Notes
You can use whatever pre-made crust you prefer. I used a chocolate crumb crust by Wholly Wholesome, which is one of my favorites. You could also use a regular pie crust or a graham cracker crust.
I know, I know, xantham gum is an odd ingredient and probably not something you have laying around. The reason it is used in this recipe is because it adds stability to the meringue. You can absolutely make the topping without it — increase the cream of tartar to 1/2 teaspoon, and omit the xantham gum entirely, BUT, you will not be able to store it already assembled as the meringue will dissolve after a few hours. If you just use the cream of tartar, make the meringue and assemble the pie right before serving. On a side note, I recently saw at my local large chain grocery store little individual packets of xantham gum, like the size of yeast packets. They were in the organic/natural baking section of the store and were under $2, which is awesome. Buying a regular size bag is like $16-20. And, since you’re just using such a small amount, even that little packet will last awhile.