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Baileys meringue pie recipe
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Decadent Baileys pie with choc ripple biscuit crust and fluffy meringue topping.
Ingredients:
  • 250g choc ripple biscuits
  • 125g butter, melted, cooled slightly
  • 130.00 gm vanilla custard powder
  • 45.00 gm brown sugar
  • 772.50 gm milk
  • 221.10 gm golden syrup
  • 40.00 ml Irish cream liqueur
  • 4 egg whites
  • 215.00 gm caster sugar
Instructions:
  • In a food processor, pulse biscuits into fine crumbs. Add butter and pulse until mixed. Press the mixture firmly onto the base and sides of a 4cm-deep, 24cm round loose-based fluted tart pan. Chill in the fridge while making the filling.
  • In a large saucepan, whisk together custard powder and brown sugar. Pour in 1/3 cup of milk and stir until smooth. Slowly mix in the rest of the milk and add the golden syrup. Heat the mixture over medium heat and stir for 6 to 8 minutes until it starts to bubble and thicken. Reduce the heat to low and keep stirring for another 5 minutes until the custard is thick. Remove from heat and stir in the Baileys. Transfer the custard to a heatproof bowl, cover with plastic wrap directly on the surface, and let it cool for 30 minutes.
  • Peel off and discard the plastic covering the custard. Pour the custard over the prepared base, spreading it out evenly. Let it sit at room temperature for 20 minutes, then refrigerate for a minimum of 4 hours until firm.
  • Gently transfer the tart from the pan onto a serving plate.
  • Whip egg whites with an electric mixer until soft peaks form. Slowly add caster sugar, beating until sugar dissolves after each addition. Spoon meringue over custard, spreading slightly to cover filling. Use a kitchen blowtorch to lightly brown the meringue. Serve and enjoy!

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