VANILLA MERINGUE PIE
A Classic Dessert with a New Vanilla Spin
SERVING SIZE:
6 - 8
INGREDIENTS:
400g sweet short pastry
¼ cup custard powder
¼ cup cornflour
1 cup sugar
1 cup cream
1 cup full cream milk
3 egg yolks
1 tablespoon Hansells Vanilla Paste
Vanilla Meringue
3 egg whites
¾ cup sugar
1 tablespoon Hansells Vanilla Paste
SERVING SUGGESTION:
Do not be tempted to use low fat milks for this recipe. The filling will not stay firm after the meringue is cooked if you do.
INSTRUCTIONS:
Roll pastry out to 3mm thickness and use to line a 20cm deep, loose bottom, fluted flan tin. Bake blind at 190 degrees C for 20 minutes. Remove baking blind material and return to oven for 1 minute to dry the pastry out. While the pastry is cooking, make the filling by mixing the custard powder, cornflour and sugar together. Mix in half a cup of the cream to make a smooth paste. Add the remaining cream and milk, stirring until combined. Cook over a medium heat, stirring constantly with a wooden spoon until the mixture boils and thickens. Remove from the heat and beat vigorously until smooth. Mix in the egg yolks and Hansells Vanilla Paste. Spread into the hot, cooked pastry shell. Top with the Vanilla Meringue, spreading to cover the filling, and decorating as wished. Bake at 190 degrees C for 10 minutes, or until the meringue is lightly golden. Leave to cool.
Vanilla Meringue
Beat egg whites until stiff but not dry. Slowly add the sugar, beating until a thick, glossy meringue forms. Fold in Hansells Vanilla Paste.
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