Jun

22

Searching for meringue pie then this is a nice and simple family dessert. Served hot or cold with hot custard or cream to round off a family meal. Serves up to 6. Delicious…

Ingredients

FOR THE PASTRY;

125g / 4oz plain flour
75g / 3oz chilled butter, diced
25g / 1oz caster sugar
50g / 2oz ground hazelnuts
1 egg yolk

FOR THE FILLING:

50g / 2oz cornflour
125g / 4oz dark muscovado sugar
300ml / ½ pint milk
50g / 2oz butter, diced
3 egg yolks
1 tsp vanilla essence

FOR THE MERINGUE

3 egg whites
175g / 6oz caster sugar

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

To make the pastry: place the flour in a bowl, add the butter and rub in with your fingertips until mixture resembles fine breadcrumbs.

Stir in the sugar and hazelnuts, then add the egg yolk and enough water, about two to three tablespoons, and mix to a firm dough.

Knead the dough briefly on a lightly floured surface, then roll out and line an 18cm / 7 inch square flan tin.

Chill for 30 minutes, if time permits, then fill with crumpled foil and bake for 15 minutes.

Remove the foil and bake for a further 5 minutes.

To make the filling: combine cornflour and sugar in a pan, then blend in milk until smooth.

Heat gently, stirring until thickened, then cook for a further 1 minute.

Allow to cool slightly then beat in the butter, a few pieces at a time.

Stir in egg yolks and vanilla essence.

Pour into the cooked pastry case.

To make the meringue: whisk the egg whites in a grease-free bowl until stiff and dry.

Whisk in one tablespoon of the sugar, then fold in remainder.

Spread meringue over the filling to enclose it completely.

Return the pie to the oven for 10 minutes until the meringue is golden brown, then serve warm or cold.


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