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
1

- 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