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Fairy bread meringue custard pie recipe
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Elevate the party with colorful fairy bread paired with luxurious vanilla filling and delicate meringue kisses.
Ingredients:
  • 340g (2 1/4 cups) plain flour
  • 180g butter, chopped, chilled
  • 1 egg
  • 20.00 gm iced water
  • 60g (1/2 cup) hundreds and thousands
  • 12 mini meringues
  • 625ml (2 1/2 cups) milk
  • 125ml (1/2 cup) thickened cream
  • 2 tsp vanilla bean paste
  • 4 egg yolks
  • 155g (3/4 cup) caster sugar
  • 70g (1/2 cup) cornflour
  • 50g unsalted butter, chopped
Instructions:
  • In a food processor, combine flour, caster sugar, and a pinch of salt. Pulse until mixed. Add butter and pulse until mixture looks like fine crumbs. Then, add egg and water, pulsing until dough starts to form. Transfer dough to a floured surface, gather into 2 discs, and wrap in plastic. Chill in the fridge for 30 minutes before using.
  • 1. Preheat the oven to 180C/160C fan forced and line a baking tray with baking paper. Grease a 24cm round pie dish that is 3.5cm deep. 2. Roll out the pastry on a lightly floured surface to a 4mm thick disc. Sprinkle with hundreds and thousands, gently pressing them in with a rolling pin. 3. Use the pie dish as a guide to cut a 24cm disc from the pastry. Then cut the disc into 12 even wedges and place them on the prepared tray in the fridge. 4. Roll out the remaining pastry to a 4mm thick disc and use it to line your pie dish. Trim any excess pastry, prick the base with a fork, and chill in the fridge for 30 minutes.
  • - Place the dish on a baking tray. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 15 minutes. - Remove the paper and the pastry weights or rice and bake for another 10 minutes until golden. - Let it cool completely before serving.
  • In a saucepan over medium heat, bring milk, thickened cream, and vanilla to a boil. Remove from heat. In a heatproof bowl, use electric beaters to whisk yolks and sugar until pale and creamy. Add cornflour and whisk until combined. Slowly pour the milk mixture into the egg mixture while whisking constantly until smooth. Return the mixture to the saucepan and whisk over medium heat for 3-5 minutes until it boils and thickens. Remove from heat and whisk in the butter.
  • Carefully pour the custard into the cooled pastry case, ensuring a smooth surface. Wrap foil around the edge of the pastry to avoid burning. Bake for 20 minutes or until the custard sets perfectly. Let it cool completely. Next, take out the pastry wedges from the fridge, bake for 15 minutes until beautifully golden and crisp. Allow them to cool entirely.
  • Place the meringues on the pie and add the pastry wedges before serving.

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