CHOCOLATE MERINGUE PIE

Yields1 Serving

Pastry

100 g plain flour

50 g margarine or butter

Filling

150 ml milk

2 egg yolks

1 tbsp plain flour

100 g plain chocolate

1 vanilla pod or 1/2 teaspoon vanilla essence

Meringue

2 egg whites

50 g caster sugar

2 tbsp flaked almonds

- rub flour and fat together until it resembles fine breadcrumbs
- add sufficient water to mix to a soft dough
- roll out and use to line a 20cm fluted flan tin
- prick base, cover and chill for 15 minutes
- preheat oven to 200C/Gas6
- line pastry case with foil, fill with baking beans and bake blind for 15-20 minutes; reduce oven to 150C/Gas2
- to make filling, put milk, egg, egg yolks, flour, chocolate and vanilla in a saucepan
- cook over a gentle heat, stirring, until thick, remove vanilla pod if using and pour mixture into pastry case
- to make meringue, beat egg whites with half the sugar until they form soft peaks]
- fold in remaining sugar; spread over chocolate filling and sprinkle with almonds
- bake for 25-30 minutes until lightly browned

CHOCOLATE MERINGUE PIE

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