Chocolate Meringue Pie
By Sarah Kim Watchorn
12 people
180 minutes
15 minutes
Ingredients
For the Base
-
150
g
Butter
-
400
g
Digestive Biscuits
For the Chocolate Centre
-
1
tbsp
Corn Flour
-
250
ml
Cream
-
350
g
Dark Chocolate
-
100
g
Light Brown Sugar
-
150
ml
Milk
-
1
pinch
Sea Salt
For the Topping
-
400
g
Caster Sugar
-
0.5
tsp
Cream of Tartar
-
4
large
Egg Whites
-
1
zest
Orange
-
2
tsp
Vanilla Bean Paste
Method
- Blitz the biscuits in a food processor until fine, add the butter and pulse to combine.
- Tip into a greased 18cm pie tin. Using the back of the spoon, smooth the base and press the biscuit up the sides (a smooth surface is a non-negotiable here).
- For the chocolate centre, put the ingredients in a large saucepan over low heat. Slowly whisk until melted, whisking gently for 1-2 minutes until thickened. Pour into the base, don’t forget to smooth that surface! Set in the fridge for at least 3 hours.
- For the topping, add half the caster sugar with 100ml water to a medium-sized saucepan. Stir to combine and allow to boil without stirring. Whisk the egg whites in a freestanding mixer, once they’ve reached soft peaks, slowly whisk in the other half of the sugar along with the cream of tartar, orange and vanilla.
- Simmer the sugar mixture for 1-2 minutes until it begins to thicken, then slowly whisk this into the eggs. They should be light, fluffy and glossy. Spoon on top of the pie mix and using a blow torch, toast the meringue until golden.
- Slice and serve or take the whole pie, solo, to the sofa.
