Baileys meringue pie


Baileys meringue pie

With a choc ripple biscuit base, creamy Baileys-spiked custard filling and fluffy meringue topping, this pie is everything you want it to be and more.


250g choc ripple biscuits

125g butter, melted, cooled slightly

1 cup vanilla custard powder

1/4 cup brown sugar

3 cups milk

2/3 cup golden syrup

2 tbsp Baileys Irish cream liqueur

4 egg whites

1 cup caster sugar


Step 1

Using a food processor, process biscuits until fine crumbs. Add butter. Process until just combined. Press mixture evenly over base and side of a 4cm-deep, 24cm round loose-based fluted tart pan. Refrigerate while preparing filling.

Step 2

Combine custard powder and brown sugar in a large saucepan. Stir in 1/3 cup milk until smooth. Gradually stir in remaining milk. Add golden syrup. Place pan over medium heat. Cook, stirring, for 6 to 8 minutes or until mixture just starts to bubble and thicken. Reduce heat to low. Continue stirring for 5 minutes or until thick. Remove from heat. Stir in Baileys. Transfer to a heatproof bowl. Cover surface with plastic wrap. Set aside for 30 minutes to cool.

Step 3

Remove and discard plastic from custard. Pour over prepared base, spreading to level. Stand at room temperature for 20 minutes. Refrigerate for at least 4 hours or until set.

Step 4

Carefully remove tart from pan and place on a serving plate.

Step 5

Using an electric mixer, beat egg whites until soft peaks form. Gradually add caster sugar, beating until sugar is dissolved after each addition. Dollop meringue over custard, spreading slightly to cover filling. Using a kitchen blowtorch, lightly brown meringue (see note). Serve.

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