Name: Steal the show with our Choc Almond Meringue Pie
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Ingredients: 1½ x 250g packets Nice biscuits; ¹⁄³ cup toasted flaked almonds, plus extra to decorate; 225g butter, melted; FILLING; 2 x 180g blocks; dark cooking; chocolate, chopped; 4 egg yolks; 300ml tub; thickened cream; MERINGUE; 4 egg whites; 1 cup caster sugar; 1 tsp vanilla extract

Steal the show with our Choc Almond Meringue Pie

The perfect dessert to make in advance!

Skip to Recipe

Serves 12

Prep

30M

Cook

15M

Total

45M

TIP: Make one day ahead. Loosely cover in fridge. Freezing 1 hour before serving makes it easier to remove from tin.

Ingredients

1½ x 250g packets Nice biscuits

¹⁄³ cup toasted flaked almonds, plus extra to decorate

225g butter, melted

FILLING

2 x 180g blocks

dark cooking

chocolate, chopped

4 egg yolks

300ml tub

thickened cream

MERINGUE

4 egg whites

1 cup caster sugar

1 tsp vanilla extract

Method

Step 1

Lightly grease a 24cm round x 5½ cm deep, loose-base flan tin (base measures 22cm).

Step 2

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

Step 3

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 mins.

Step 4

Stir yolks into chocolate (mixture may seize at this stage). Add 2 tbsp boiling water. Stir until smooth. Cool to room temperature. Stir in cream.

Step 5

Pour filling into biscuit crust. Cover. Refrigerate for 4 hours, or overnight.

Step 6

MERINGUE: Beat egg whites in large bowl of an electric mixer until frothy. Gradually beat in sugar, 1 tbsp at a time until combined. Continue beating on high speed for about 8 mins, or until sugar is dissolved and meringue is thick and glossy. Add vanilla. Beat until combined.

Step 7

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

Step 8

Cook in a 220°C preheated oven for 3-4 mins, or until evenly browned. Remove. Cool in tin for 10 mins. Place in freezer for 1 hour before serving.

Step 9

Transfer pie to a plate. Scatter over extra almonds. Cut into wedges to serve.

New Idea Food

For more than 90 years, New Idea has inspired and delighted Australians of all ages with their trusty home-cooked ideas and helpful tips. Today, the talented team in the New Idea Test Kitchen still create the much-loved recipes, hacks, and know-how on everything food.