FOOD

Mocha Meringue Pie

Calling all coffee lovers! You're going to love this showstopper dessert ...
12
35M
10M
45M

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

FILLING
COFFEE MERINGUE

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.   

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