Rocky Road Meringue Pie Recipe

Prep: 40 mins – Cook: 30 mins – Total: 70 mins

Ingredients

• 2/3 cup mini marshmallows, plus extra to decorate
• 1/4 cup red glace cherries
• 1/4 cup roasted salted peanuts, plus extra chopped peanuts, to decorate
• 3 egg whites
• 3/4 cup caster sugar
• 40g dark chocolate, melted, to decorate
• 1 tbsp shredded coconut, toasted
• Maraschino cherries, to serve
• Chocolate shortcrust pastry
• 1 1/2 cups plain flour
• 2 tbsp Dutch processed cocoa
• 2 tbsp caster sugar
• 150g butter, chilled, chopped
• Chocolate custard
• 2/3 cup custard powder
• 2 tsp Dutch processed cocoa
• 2 cups milk
• 150g dark chocolate, chopped

Directions

1. Make Chocolate shortcrust pastry: Preheat oven to 180C/160C fan-forced. Grease a 3cm-deep, 22.5cm (base) round loose-based fluted tart pan. Place on a baking tray. Place flour, cocoa and sugar in a food processor. Process until combined. Add butter. Process until fine crumbs. Add 2 1/2 tablespoons iced water. Process until pastry just comes together. Shape into a ball. Cover with plastic wrap. Refrigerate for 30 minutes.
2. Roll out pastry between two sheets of baking paper until 5mm-thick and large enough to fit the prepared tart pan. Line base and side of pan with pastry. Fold excess pastry over edges. Prick base with a fork. Refrigerate for 15 minutes. Line pastry case with baking paper. Fill with pastry weights or uncooked rice. Blind-bake for 15 minutes. Remove paper and weights. Bake for a further 15 minutes. Cool.
3. Meanwhile, make Chocolate custard Place custard powder and cocoa in a medium saucepan. Whisk until combined. Whisk in 1/3 of milk until smooth. Whisk in remaining milk. Cook, stirring for 5 minutes, over medium-high heat or until mixture boils and thickens. Remove from heat. Stir in chocolate. Stand for 5 minutes. Stir until smooth. Cover surface with plastic wrap. Set aside for 30 minutes to cool slightly.
4. Add marshmallows, cherries and peanuts to custard. Stir until combined. Using a small serrated knife, trim excess pastry from tart case. Carefully transfer tart case from pan to a serving plate and fill with custard. Level top with a spatula. Refrigerate for 1 hour or until set.
5. Using an electric mixer, beat egg whites and sugar on high for 8 to 10 minutes or until sugar has dissolved. Dollop mixture over custard. Using a spatula, make furrows in top. Using a blowtorch, brown meringue until top is golden (see note). Drizzle with melted chocolate. Decorate with extra marshmallows and peanuts. Sprinkle with coconut. Top with cherries. Serve.

This delicious recipe and photos were created by Taste.com.au, we simply shared it! Please check them out for more great ideas!

Fairy Bread Meringue Custard Pie Recipe

Prep: 30 mins – Cook: 75 mins – Total: 105 mins

Ingredients

• 340g (2 1/4 cups) plain flour
• 70g (1/3 cup) caster sugar
• 180g butter, chopped, chilled
• 1 egg
• 1 tbsp iced water
• 60g (1/2 cup) hundreds and thousands
• 12 mini meringues
• FOR THE CUSTARD
• 625ml (2 1/2 cups) milk
• 125ml (1/2 cup) thickened cream
• 2 tsp vanilla bean paste
• 4 egg yolks
• 155g (3/4 cup) caster sugar
• 70g (1/2 cup) cornflour
• 50g unsalted butter, chopped

Directions

1. Place flour, caster sugar and a pinch of salt in a food processor. Process until combined. Add butter. Process until mixture resembles fine crumbs. Add egg and water. Process until the dough just starts to come together. Turn pastry onto a lightly floured surface. Gather dough together. Shape into 2 discs. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.
2. Meanwhile, preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Grease a 3.5cm-deep, 24cm round pie dish. Use a lightly floured rolling pin to roll out the pastry on a lightly floured surface to a disc about 4mm thick. Sprinkle dough with hundreds and thousands. Use a rolling pin to gently press into surface. Invert pie tin and use as a guide to cut a 24cm disc from pastry. Cut disc into 12 even wedges. Remove excess dough and place wedges on prepared tray. Place in fridge until required. Roll out remaining pastry on a lightly floured surface to a disc about 4mm thick. Use pastry to line prepared pie dish. Trim excess. Use a fork to prick base. Place in fridge for 30 minutes to chill.
3. Place the dish on a baking tray. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and the pastry weights or rice and bake for a further 10 minutes or until golden. Set aside to cool completely
4. To make the custard, bring the milk, thickened cream and vanilla to the boil in a saucepan over medium heat. Remove from heat. Use electric beaters to beat the yolks and sugar in a heatproof bowl until pale and creamy. Add the cornflour and whisk until combined. Slowly pour the milk mixture into the egg mixture, whisking continuously until smooth. Return the mixture to the saucepan and whisk over medium heat for 3-5 minutes or until the mixture boils and thickens. Remove from heat. Whisk in the butter.
5. Pour the custard into the cooled pastry case and smooth surface. Place foil around edge of the pastry to prevent burning. Bake for 20 minutes or until the custard is just set. Set aside to cool completely. Remove the pastry wedges from the fridge and bake for 15 minutes or until golden and crisp. Set aside to cool completely.
6. Arrange the meringues on top of the pie. Top with the pastry wedges to serve.

This delicious recipe and photos were created by Taste.com.au, we simply shared it! Check them out for more great ideas!

Blueberry Pie Recipe

Prep: 40 min. Bake: 35 min. + cooling

Ingredients

• Dough for double-crust pie

• CHEESE FILLING:
• 4 ounces reduced-fat cream cheese
• 1/2 cup confectioners’ sugar
• 1 tablespoon lemon juice
• 1 large egg yolk, room temperature
• BLUEBERRY FILLING:
• 1/2 cup plus 1 tablespoon sugar, divided
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 6 cups fresh or frozen blueberries, divided
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh mint or 1 teaspoon dried mint
• 1 large egg white, beaten

Directions

1. On a floured surface, roll each dough disk to fit a 9-in. deep-dish cast-iron or other cast-iron skillet. Line skillet with bottom crust. Trim crust to 1/2 in. beyond edge of skillet; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375°.
2. In a small bowl, beat the cream cheese, confectioners’ sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust.
3. In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling.
4. Cut decorative cutouts from remaining crust; arrange over filling, leaving center uncovered. Brush crust with egg white; sprinkle with remaining sugar.
5. Bake at 375° until crust is golden brown and filling is bubbly, 35-40 minutes. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.

This awesome recipe and photos were created by TasteOfHome.com, we just shared it! Check them out for more awesome ideas!

Strawberry Pie Recipe

Prep: 20 min – Cook: 5 min. + chilling

Ingredients

• 3 quarts fresh strawberries, divided
• 1-1/2 cups sugar
• 6 tablespoons cornstarch
• 2/3 cup water
• Red food coloring, optional
• 1 deep-dish pie crust (10 inches), baked
• 1 cup heavy whipping cream
• 4-1/2 teaspoons instant vanilla pudding mix

Directions

1. In a large bowl, mash enough berries to equal 3 cups. In a large saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened.
2. Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie crust. Chill for 2-3 hours.
3. In a small bowl, whip cream until soft peaks form. Sprinkle dry pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices.

This delicious recipe and photos were created by TasteOfHome.com, we just shared it! Check them out for more awesome recipes!