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Mocha Meringue Pie

Calling all coffee lovers! You're going to love this showstopper dessert ... - by Jane Ash
  • 23 Apr 2020
Mocha Meringue Pie
Prep: 35 Minutes - Cook: 10 Minutes - Easy - Serves 12
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TIP! Pie, without the meringue, can be made up to one day ahead. Keep, covered, in the fridge. Top with meringue and brown up to 2 hours before serving. 

Ingredients

1 ½ x 250g packets Nice biscuits

175g unsalted butter, melted

1 tablespoon golden syrup

FILLING

2 x 200g dark cooking chocolate, chopped

4 egg yolks

1 tablespoon golden syrup

300ml tub thickened cream

COFFEE MERINGUE

4 egg whites

1 cup caster sugar

1 tablespoon dry instant coffee powder (not coffee granules)

Method

  1. Lightly grease a 24cm round x 5 ½cm deep, loose-base flan tin (base measures 21cm).

  2. Process biscuits in a food processor until finely crushed. Add butter and syrup. Process until combined. Press firmly over base and up side of tin. Refrigerate. 

  3. To make filling, place chocolate in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove the bowl and cool for 10 minutes. 

  4. Whisk yolks into chocolate (mixture may seize at this stage). Add syrup and 2 tablespoons boiling water. Whisk until smooth. Cool to room temperature. Whisk in cream. 

  5. Pour filling into biscuit crust. Cover. Refrigerate for 4 hours, or overnight. Remove pie from tin. 

  6. To make meringue, beat egg whites in the large bowl of an electric mixer until frothy. Gradually beat in sugar, 1 tablespoon at a time until combined. Continue beating on high speed for about 8 to 9 minutes, or until sugar is dissolved and meringue is thick and glossy. Add coffee. Beat for about 1 minute, or until dissolved. 

  7. Spoon meringue over filling in tin, using the back of spoon to create peaks. 

  8. Cook in a very hot oven (220C) for about 3 to 4 minutes, or until evenly browned. Remove. Cool in tin for 10 minutes before refrigerating for 30 minutes. 

  9. Transfer pie to a plate. Cut into wedges to serve.   

Jane Ash

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