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Chocolate Almond Meringue Pie

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Ingredients

175g/6oz/1 cups plain four
50g/2oz/ cup ground rice
150g/5oz/ ⅔ cup unsalted butter
Finely grated rind of 1 orange
1 egg yolk
Flaked almonds and melted plain dark chocolate, to decorate

FOR THE FILLING

150g/5oz plain dark chocolate, chopped into small pieces
50g/2oz/4 tbsp unsalted butter, softened 75g/3oz/6 tbsp caster sugar
10ml/2 tsp corn flour
4 egg yolks
75g/3oz/ cup ground almonds

FOR THE MERINGUE

3 egg whites
150g/5oz/ ⅔ cup caster sugar

Details

Serves: 6


Method

1. Sift the flour and ground rice into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the orange rind. Add the egg yolks; bring the dough together. Roll out and use to line a 23 cm/9 in round flan tin. Chill.


2. Preheat oven to 190°C/375°F/Gas 5. Prick the pastry base, cover with greaseproof paper weighed down with baking beans and bake blind for 10 minutes.


3. Make the filling. Melt the chocolate, then cream the butter with the sugar in a bowl, and beat in the cornflour and egg yolks. Fold in the almonds, then the melted chocolate. Remove the paper and beans from the pastry case and add the filling. Bake for a further 10 minutes.


4. Make the meringue. Whisk the egg whites in a clean, grease-free bowl until stiff, then gradually whisk in about half the caster sugar. Fold in the remaining sugar with a metal spoon.


5. Spoon the meringue over the chocolate filling, lifting it up with the back of the spoon to form peaks. Reduce the oven temperature to 180°C/350°F/Gas 4 and bake the pie for 15-20 minutes or until the topping is pale gold. Serve warm, scattered with the almonds and drizzled with the melted chocolate.

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