Chocolate meringue pie
- January 2015
- Serves 12
- Hands-on time 55 min, oven time 45-50 min, plus cooling
Fancy a change from lemon meringue? Then try this. A crisp, chocolate pastry case is filled with a chocolate truffle filling and topped with light-as-air chocolate meringue. A showstopper dessert for any dinner party.
- 31.5g (17.1g saturated)
- 66.7g (45.1g sugars)
Chocolate pastry is tricky to work with, but don’t be afraid to repair the pastry in the tart tin if it tears (patch it or press it together). You can even re-roll the whole lot if you need to.
If sugar syrup oozes from the meringue, don’t worry – it only adds to the gooey texture of the filling.
Make the pastry case up to 2 days in advance and keep somewhere cool in its tin, well wrapped in cling film.
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