Follow the recipe for my gluten free graham cracker crust or use your favorite recipe or a pre-made crust.
Make the chocolate cream pie filling
Put all the ingredients for the chocolate cream pie filling into a blender or food processor and blend until creamy. (You may need to stop a few times and scrape the edges).
Pour the chocolate filling into the graham cracker crust and smooth it out.
Place the chocolate pie in the refrigerator while you make the marshmallow topping.
Make the marshmallow topping
Pour the liquid from a can of chickpeas into a medium sized mixing bowl.
Add cream of tartar and beat with a mixer for 6 minutes until very it's very fluffy. Then add the vanilla and beat for 3 additional minutes. (You will beat the aquafaba for a total of 9 minutes).
In a small saucepan, combine the water and agar agar and bring to a slow boil.
Boil the water and agar agar for 3 minutes and then add the sugar and slowly boil for an additional 3 minutes while stirring constantly making sure not to burn the sugar mixture. (The agar agar mixture will boil for a total of 6 minutes).
Pour the agar agar and sugar mixture slowly into the fluffy aquafaba while beating with your mixer on low.
Beat in the sugar mixture on low for about 30 seconds until it is all incorporated and it becomes slightly shiny.
Immediately top your pie with the marshmallow topping, spreading it out evenly over your pie.
Refrigerate your pie for an additional 2 hours or more to allow it to firm up and set completely.
Once it has set, you can use a culinary torch to "toast" the marshmallow topping.
Notes
Make sure to mix the aquafaba for a total of 9 minutes to ensure that it is very fluffy and will hold its form.
Once you add the sugar to the agar agar mixture stir constantly to ensure you don't caramelize or burn the sugar.
Work quickly once you have made the agar agar mixture. It will firm up and set once it cools off.
Refrigerate for at least 2 hours to set. It will firm up slightly more the longer it sets.
You may have a little marshmallow fluff left over depending on how thick you want the topping. You can store this in the fridge and use it for peanut butter and fluff sandwiches or ice cream topping!