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Mile-high chocolate meringue pie
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Prep Time:
200 minutes
Cook Time:
25 minutes
Total Time:
225 minutes
Indulge in an irresistible mile-high chocolate meringue pie that will leave you speechless.
Ingredients:
  • 375ml can evaporated milk
  • 300g packet dark chocolate shortcrust pastry
  • 25g cocoa powder
  • 40.00 ml plain flour
  • 10.00 gm cornflour
  • 125ml thickened cream
  • 5 eggs, separated
  • 440g caster sugar
  • 4.40 gm vanilla extract
  • 50g unsalted butter, chopped
  • 40.00 ml creme de cacao liqueur (optional)
Instructions:
  • Preheat the oven to 180C. Grease a 23cm x 4cm-deep loose-bottomed tart pan. Line the pan with pastry, trimming any excess. Chill for 15 minutes. Fill the lined pan with baking paper and pastry weights.
  • Bake for 10 minutes with weights and paper, then another 5 minutes or until dry. Set aside to cool. Combine cocoa, flour, cornflour, evaporated milk, cream, egg yolks, and 2/3 cup (150g) sugar in a pan over low heat. Cook and whisk constantly for 4-5 minutes until smooth. Remove from heat, whisk in vanilla, butter, and creme de cacao (if using) until combined. Pour mixture into pie crust and let it cool. Refrigerate for 2-3 hours until set.
  • Combine the egg whites and the remaining sugar in a heatproof bowl and whisk until well combined. Set the bowl over simmering water (ensuring it doesn't touch the water) and continue whisking for 3 minutes until thickened. Transfer the mixture to an electric mixer bowl and beat on medium-high speed for 5 minutes until glossy and cooled.
  • Spread a generous layer of meringue over the tart filling, then delicately torch the meringue until beautifully golden.

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