Ingredients:
For the filling
• Preheat the oven to 160°C/325°F/Gas mark 3.
• Put the digestive biscuits in a plastic bag, and crush with a rolling pin. Pour into a mixing bowl. Stir the butter into the biscuit crumbs until well mixed. Press the biscuit mixture firmly into the bottom and up the sides of a 23cm/9in flan tin or dish.
• To make the filling, beat the egg yolks, sugar and cornflour in a large bowl until they form a smooth paste, adding a little of the milk if necessary. Heat the milk until almost boiling, then slowly pour into the
egg mixture, whisking well.
• Return the mixture to the saucepan and cook gently, whisking constantly, until it thickens. Remove from the heat. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the melted chocolate
into the mixture in the saucepan. Pour the mixture into the digestive biscuit base.
• To make the meringue, whisk the egg whites in a large mixing bowl until standing in soft peaks. Gradually whisk in about two-thirds of the sugar until the mixture is thick and glossy. Fold in the remaining sugar and the vanilla essence. Spread the meringue over the filling.
• Bake the pie in the centre of the oven for 30 minutes. Serve warm.
- 225g/8oz dark chocolate
- digestive biscuits
- 25g/1oz butter, melted
For the filling
- 3 egg yolks
- 50g/2oz caster sugar
- 50g/2oz cornflour
- 600ml/1pt milk
- 100g/4oz dark chocolate (at least
- 70% cocoa solids)
- For the meringue
- 2 egg whites
- 100g/4oz caster sugar
- 1⁄2 teaspoon vanilla essence
• Preheat the oven to 160°C/325°F/Gas mark 3.
• Put the digestive biscuits in a plastic bag, and crush with a rolling pin. Pour into a mixing bowl. Stir the butter into the biscuit crumbs until well mixed. Press the biscuit mixture firmly into the bottom and up the sides of a 23cm/9in flan tin or dish.
• To make the filling, beat the egg yolks, sugar and cornflour in a large bowl until they form a smooth paste, adding a little of the milk if necessary. Heat the milk until almost boiling, then slowly pour into the
egg mixture, whisking well.
• Return the mixture to the saucepan and cook gently, whisking constantly, until it thickens. Remove from the heat. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the melted chocolate
into the mixture in the saucepan. Pour the mixture into the digestive biscuit base.
• To make the meringue, whisk the egg whites in a large mixing bowl until standing in soft peaks. Gradually whisk in about two-thirds of the sugar until the mixture is thick and glossy. Fold in the remaining sugar and the vanilla essence. Spread the meringue over the filling.
• Bake the pie in the centre of the oven for 30 minutes. Serve warm.
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