Pastries Recipes - Chocolate Meringue Pie Recipe

Ingredients

SERVES 6

• 225g/8oz dark chocolate digestive biscuits

• 25g/1oz butter (melted)

For the filling:

• 3 egg yolks

• 50g/2oz caster sugar

• 50g/2oz corn flour

• 600ml/1pt milk

• 100g/4oz dark chocolate

For the meringue:

• 2 egg whites

• 100g/4oz caster sugar

• 1/4 teaspoon vanilla essence

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Method:

1. Preheat the oven to 160°C/325°F/Gas mark 3. Place the digestive biscuits in a plastic bag and crush with a rolling pin. Pour into a mixing bowl.

2. Stir the butter into the biscuit crumbs until well mixed. Press the biscuit mixture firmly into the base and up the sides of a 23cm/9in flan tin or dish.

3. To make the filling, beat the egg yolks, sugar and corn flour in a large bowl until they form a smooth paste, adding a little of the milk if necessary.

4. Heat the milk until almost boiling, then slowly pour into the egg mixture, whisking well. Return the mixture to the saucepan and cook gently, whisking constantly, until it thickens. Remove from the heat.

5. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Then whisk the melted chocolate into the mixture in the saucepan. Pour the mixture into the digestive biscuit base.

6. To make the meringue, whisk the egg whites in a large mixing bowl until standing in soft peaks.

7. Gradually whisk in about two thirds of the sugar until the mixture is thick and glossy. Fold in the remaining sugar and the vanilla essence.

8. Spread the meringue over the filling. Bake in the centre of the oven for 30 minutes. Serve warm.