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Chocolate meringue pie
Chocolate meringue pie
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Prep Time:
160 minutes
Cook Time:
17 minutes
Total Time:
177 minutes
Indulge in delightful Easter chocolate treats!
Ingredients:
  • 250g plain chocolate biscuits (see note)
  • 125g butter, melted
  • 180g milk chocolate, chopped
  • 83.33 gm thickened cream
  • 125.00 ml chocolate hazelnut spread
  • 5 eggwhites
  • 268.75 gm caster sugar
Instructions:
  • Prepare a 2cm-deep, 23cm round fluted flan tin by greasing it. Use a food processor to finely chop the biscuits, then add butter and process until combined. Press the mixture evenly over the base and sides of the tin. Chill in the refrigerator for 15 minutes on a baking tray.
  • In a microwave-safe bowl, combine the chocolate and cream. Heat in the microwave on medium-high (75%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until melted. Let it cool for 10 minutes before using.
  • Spread a layer of luscious chocolate hazelnut spread over the biscuit base, then pour the chocolate mixture on top. Cover and refrigerate for 2 hours, or until set.
  • Preheat the grill on high heat. Use an electric mixer to beat egg whites and sugar on high speed for 8 to 10 minutes until the sugar has dissolved. Spoon the mixture over the chocolate layer, then use a spatula to create furrows on top. Grill for 3 to 5 minutes until the top is golden. Let it sit for 10 minutes before serving.

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