Chocolate Meringue Pie

Ingredients:

For the Base:
240g dark chocolate digestive or Graham cracker biscuits
30g butter, melted

For the Filling:
3 egg yolks
60g caster sugar
60g cornflour (cornstarch)
600ml milk
120g dark chocolate

For the Meringue:
2 egg whites
120g caster sugar
1/2 tsp vanilla extract

Method:

Grind the biscuits with a food processor or break by crushing in a plastic bag then turn into a bowl and combine with the melted butter. Press the resultant mixture into the base and up the sides of a 22cm diameter baking dish or baking tin.

Set aside then make the filling. Beat together the egg yolks, sugar and cornflour in a large bowl until you have a smooth paste. Add the milk to a pan and bring almost to a boil then take off the heat and slowly whisk into the egg mixture. Pour this mixture back into the pan and cook gently, whisking constantly, until it thickens. Take off the heat and set aside.

In the meantime, melt the chocolate in a bain-marie (double boiler) over barely-simmering water. Whisk the melted chocolate into the custard mix then pour into the prepared biscuit base. Set aside as you make the meringue topping.

Place the egg whites in a clean and dry bowl then whisk until thick and glossy. Gradually whisk in 2/3 of the sugar, beating all the time. Continue beating until the mixture is very thick and glossy then fold in the remaining sugar along with the vanilla extract. Carefully spread the resultant meringue over the top of the pie then transfer to an oven pre-heated to 160°C and bake for about 30 minutes, or until the filling has set and the top is golden.

Allow to cool and serve warm.

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