I discovered this recipe last week, and I’ve made it twice already! It’s that good, and quite easy too. I’ve always missed out on the whole meringue pie craze, as I really don’t like the whole lemon thing, so when I found this recipe, I wanted to try it! I wasn’t disappointed. I made it first for my small group girls, and then I made mini versions for a friend’s engagement party.
The first version used Arnott’s Choc Ripple biscuit, and made it quite sweet (I loved it, others didn’t. Sweet tooth… right here.) So the second batch I made with Arnott’s Butternut biscuits, softened in the oven and pushed into cupcake tins to make them a roundish shape.
To make the normal sized pie, see the instructions and pictures below.
225g plain chocolate digestive biscuits
3 egg yolks
4 tbsp caster sugar
4 tbsp cornflour
100g plain chocolate, broken into pieces
2 egg whites
100 g caster sugar
1/4 tsp vanilla extract
Preheat the oven to 190 degrees Celsius. Place the biscuits in a plastic bag and crush with a rolling pin. Put in a bowl and combine with melted butter until well combined. Press the mixture firmly into the base and up the sides of a round tart tin.
To make the filling, beat the egg yolks, sugar and cornflour in a large bowl until they form a smooth paste, see pictures below for how smooth it should be. You do not want the cornflour to be lumpy. At all! Heat the milk in a heavy-based saucepan until almost boiling, then slowly pour it onto the egg mixture, whisking well. (Make sure your bowl is big enough, it will almost double in size, as the milk bubbles up.)
Return the mixture to the saucepan and cook gently, whisking until it thickens. Remove from the heat. Melt the chocolate* in a heatproof bowl set over a saucepan of gently simmering water. (Or cheat and use the microwave. I did!) Whisk into the egg mixture and pour into the biscuit base.
*Side note: It wasn’t all that chocolatey, so if you reallllly love chocolate, try using dark chocolate. I think I will next time!
To make the meringue, whisk the egg whites in a large mixing bowl until soft peaks form. Gradually whisk in about two thirds of the sugar until the mixture is stiff and glossy. Fold in the remaining sugar and the vanilla extract.
Spread the meringue over the chocolate filling, swirling the surface with the back of a spoon to give it an attractive finish. Bake in the centre of the preheated oven for 30 minutes, or until the meringue is golden. Serve the pie hot or just warm.
Recipe taken from ‘Easy Chocolate’ by Love Food, Paragon Books.