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Chocolate meringue pie

  • 2:40 Prep
  • 0:17 Cook
  • 12 Servings


  • 250g plain chocolate biscuits (see note)
  • 125g butter, melted
  • 180g milk chocolate, chopped
  • 1/3 cup thickened cream
  • 1/2 cup chocolate hazelnut spread
  • 5 eggwhites
  • 1 1/4 cups caster sugar


  • 1
    Grease a 2cm-deep, 23cm (base) loose-based round fluted flan tin. Process biscuits until finely chopped. Add butter. Process to combine. Press mixture over base and side of prepared tin. Place on a baking tray. Refrigerate for 15 minutes.
  • 2
    Meanwhile, place chocolate and cream in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted. Cool for 10 minutes.
  • 3
    Top biscuit base with chocolate hazelnut spread. Pour over chocolate mixture. Cover. Refrigerate for 2 hours or until firm.
  • 4
    Preheat grill on high. using an electric mixer, beat eggwhites and sugar on high speed for 8 to 10 minutes or until sugar has dissolved. Spoon mixture over chocolate layer. using a spatula, make furrows in top. grill for 3 to 5 minutes or until top is golden. Set aside for 10 minutes. Serve.

Source: taste.com.au


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