Mile high chocolate meringue pie

Appetizing Mile high chocolate meringue pie Recipe

Reach new heights with this mile-high chocolate meringue pie. Resistance is futile!
Mile high chocolate meringue pie
Prep Time : 3:20 | Cook Time : 0:25 | Total Time : 3:45 | Serving : 8 person.


  • 300g packet Careme dark chocolate shortcrust pastry

  • 1/4 cup (25g) NESTLÉ BAKERS’ CHOICE Cocoa

  • 2 tablespoons plain flour

  • 1 tablespoon cornflour

  • 375ml can evaporated milk

  • 1/2 cup (125ml) thickened cream

  • 5 eggs, separated

  • 2 cups (440g) caster sugar

  • 1 teaspoon vanilla extract

  • 50g unsalted butter, chopped

  • 2 tablespoons creme de cacao liqueur (optional)


  • Step 1

    Preheat the oven to 180C. Grease a 23cm x 4cm-deep loose-bottomed tart pan. Use pastry to line pan, trimming any excess. Chill for 15 minutes, then line with baking paper and fill with pastry weights.

  • Step 2

    Bake for 10 minutes, then remove the weights and paper. Bake for a further 5 minutes or until dry. Set aside to cool.Place cocoa, flour, cornflour, evaporated milk, cream, egg yolks and 2/3 cup (150g) sugar in a pan over low heat. Whisking constantly, cook for 4-5 minutes until smooth. Remove from heat and whisk in vanilla, butter and creme da cacao, if using, to combine. Pour mixture into pie case and allow to cool. Chill for 2-3 hours until set.

  • Step 3

    Whisk the eggwhites and remaining 1 1/3 cups (295g) sugar in a heatproof bowl until combined. Set over a pan of simmering water (don’t let the bowl touch the water) and whisk for 3 minutes or until thickened. Place in the bowl of an electric mixer and whisk on medium-high speed for 5 minutes or until glossy and cooled.

  • Step 4

    Pile meringue over tart filling. Using a kitchen blowtorch, brown the meringue until golden.

User Review
0 (0 votes)