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
Method
Lightly grease a 24cm round x 5 ½cm deep, loose-base flan tin (base measures 21cm).
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.
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.
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.
Pour filling into biscuit crust. Cover. Refrigerate for 4 hours, or overnight. Remove pie from tin.
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.
Spoon meringue over filling in tin, using the back of spoon to create peaks.
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.
Transfer pie to a plate. Cut into wedges to serve.
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