Baking, Something sweet

Passion (meringue) pie

Photo Marisa Marchitelli

 One of my all time favourite desserts. This is what my amazing baker friend JaJa asked me to make to go on her dessert table at her wedding party. It’s a perfect balance of tart and sweet flavours and contrasting textures, crisp and fluffy meringues, smooth curd and a crunchy biscuit base.

P1010854So what do you need? (for 10 servings)

300 grams of digestive biscuits

185 grams of unsalted butter

250 grams of caster sugar

300ml of water

10-12 passion fruit

1 or 2 limes

4 free-range eggs

5 table spoons of corn flour

24cm loose-bottomed cake tin

So what do you do?

To make the base melt 125 grams of butter in a pan over a low heat. Crush the digestive biscuits (I do it in a food processer) and add these to the melted butter and mix well. Put this biscuit mixture into your cake tin and even it out and press it down with the back of a spoon. Then pop this in the fridge to cool down.

P1010856

Next start making the curd filing. Cut the passion fruits in half and scoop out the pulp, seeds and juice and place this in a sieve over a bowl to drain. The ones I had today where really big and juicy! Put the juice and a couple table spoons of the seeds (optional but I like to have some of the beautiful black seeds in the curd) into a saucepan with most of the water (250mls), 50 grams of sugar, and the grated zest of one or two limes (I used one large lime) and heat this up. While this is heating, mix the remaining water with the corn flour and squeeze in the juice of the lime(s). Then separate your eggs, put the egg whites in a large clean bowl and set aside. In a small bowl beat the yolks slightly.

When your water mixture reaches a boil reduce the heat and add in the corn flour mixture slowly, mixing all the time. This will thicken up quickly, bring back to the boil and simmer for a minute stirring all the time so it doesn’t burn. It will become thick and glossy. Turn the heat right down and add the egg yolks and stir these in finally add the butter. Turn off the heat and continue stirring as the butter melts into the curd.

P1010861

Next pour the curd mixture over your cooled base and spread it out evenly and set aside while you make the meringue topping, Put your oven on at 150 degrees C / 300 degrees F.

P1010862

To make the meringue beat your egg whites with an electric whisk (or a hand whisk if you have the inclination) until they form stiff peaks. This will take a while even with an electric whisk, and a lot longer with a hand whisk. A few years ago I discovered the mistake I’d been making with meringues, I hadn’t been beating the eggs enough and my meringue mixture separated in the oven. My friend Kate taught me, what her Nan had taught her, that you really do need to beat whites until they are light and fluffy and form stiff peaks. Next add the sugar you’ll need 200 grams in total but add it a couple of tablespoons at a time and whisk it into the egg whites. You should end up with a thick glossy mixture like this…

P1010866

Once you have your meringue mixture ready spoon it on top of the filling. I spoon blobs of neringue over the filling to roughly cover it then with a spoon I spread it out a bit, but not too neatly some texture what you want, and you don’t need to push it right up to the sides as it will be harder to get out of the tin. Then with your spoon tease up some peaks in the meringue so that it looks like a cloud…

P1010869

Put your pie in the oven on a low shelf and bake for 45 minutes until the meringue is golden. Allow to cool then run a knife round the edge to separate any meringue that may have stuck to the tin and take away the sides of the tin. You can leave it on the base of the tin and place it on a large plate, cut into potions with a sharp knife, making sure you cut through the biscuit base, and serve with chilled pouring cream. Yummy!

P1010870

 Here’s a great ‘copy’ made by my nieces Frankie and Josie, well done!

11013205_10152813729997523_5963443813454552062_n

Advertisements
Standard

8 thoughts on “Passion (meringue) pie

  1. Pingback: Meringue nests with crème fraiche and berries | copymydinner

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s