Brownie meringue pie

0
473
Brownie meringue pie

Serves 8

 

For the pastry:

250g plain flour
50g icing sugar
150g butter, plus extra for greasing

2 egg yolks
3-4 tbsp cold water

 

For the brownie:

100g dark chocolate

100g butter
2 eggs
140g caster sugar

50g plain flour

25g cocoa powder

150g chocolate chips

 

For the meringue:

300g caster sugar

75ml water
3 eggs, separated

 

To decorate:

100g dark chocolate, melted

 

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4 and grease a pie dish with butter.
  2. To make the pastry, sieve the flour and icing sugar into a large bowl. Rub in the butter until the mixture resembles breadcrumbs.
  3. Add the cold water one tablespoon at a time, mixing after each addition. Mix together until it comes together as a dough. Wrap in cling film and chill in the fridge for 30 minutes.
  4. On a floured surface, roll the dough out to about 1cm thick. Carefully lift the pastry into the greased pie dish and push into the edges. Trim the excess pastry around the edges.
  5. Use the back of a knife to crimp the edges. Place a piece of non-stick parchment paper into the pie crust, then pour in some baking beans or dried rice. Bake for 10 minutes. Remove the baking beans and parchment and return to the oven for five minutes longer. Set aside.
  6. For the brownie, melt together the dark chocolate and butter in a heatproof bowl set over a pan of simmering water, ensuring that the bottom of the bowl doesn’t touch the water. Once melted, set aside and allow to cool slightly.
  7. Beat in the eggs and sugar. Fold in the flour, cocoa powder and chocolate chips.
  8. Pour the brownie mixture into the pastry case. Bake for 35-40 minutes or until the brownie is a tiny bit gooey when a skewer is inserted into the centre. Allow to cool fully.
  9. For the meringue, stir the sugar and water in a small saucepan over a medium heat. Attach a sugar thermometer to the side of the pot.
  10. Slowly start to whisk the egg using an electric beater with a whisk attachment. Whisk until the egg whites form soft peaks.
  11. Allow the sugar to reach 121 ̊C, then slowly stream the hot sugar into the egg white. Turn the mixer to full speed and whisk until the egg whites have cooled to room temperature.
  12. Spoon the meringue onto the cooled brownie pie, using the back of the spoon to create peaks in the meringue. Place under a grill until the meringue is golden brown. Drizzle over some melted chocolate and serve.

 

Per Serving 721kcals, 36.5g fat (21.6g saturated), 93.5g carbs (64.3g sugars), 8.3g protein, 4.1g fibre, 0.178g sodium

LEAVE A REPLY

Please enter your comment!
Please enter your name here