Recipe

Caramel meringue pie

Sweet, soft and rich, this caramel meringue pie is the perfect comfort food dessert.

Nov 30, 2010 1:00pm
  • 25 mins preparation
  • 50 mins cooking
  • 2 hrs 30 mins marinating
  • Serves 12
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Ingredients

Pastry
  • 1 1/2 cup (225g) plain (all-purpose) flour
  • 1 tablespoon icing (confectioners') sugar
  • 150 gram cold butter, chopped
  • 1 egg yolk
  • 2 tablespoon iced water, approximately
Filling
  • 1 cup (120g) pecans
  • 2 x 395g canned sweetened condensed milk
  • 1/2 cup (110g) firmly packed dark brown sugar
  • 100 gram butter, chopped
Meringue
  • 3 egg whites
  • 1/2 cup (110g) caster (superfine) sugar

Method

Caramel meringue pie
  • 1
    Make pastry: Process flour, sugar and butter until crumbly; with motor operating, add egg yolk and enough of the water until ingredients come together. Knead dough gently on floured surface until smooth. Enclose pastry in plastic wrap; refrigerate 30 minutes.
  • 2
    Grease 24cm round loose-based flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Ease pastry into tin, press into base and side; trim edge. Cover; refrigerate 30 minutes.
  • 3
    Preheat oven to 200°C.
  • 4
    Place tin on oven tray. Line pastry with baking paper; fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake further 15 minutes. Cool.
  • 5
    Place nuts on oven tray; roast about 3 minutes or until browned lightly. Set aside to cool. Chop coarsely. Turn oven off.
  • 6
    Place condensed milk, brown sugar and butter in a medium saucepan; cook, stirring constantly, over medium heat, about 15 minutes or until thickened.
  • 7
    Pour hot caramel into pastry case; sprinkle with nuts. Cover; refrigerate 2 hours or until caramel is firm.
  • 8
    Preheat oven to 240°C.
  • 9
    Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions. Spoon meringue onto caramel mixture.
  • 10
    Bake pie about 2 minutes or until meringue is browned lightly.

Notes

This pie can be made several hours ahead. Make meringue and bake just before serving.

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