Toffee meringue pie

Toffee meringue pie

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 30 mins Cook: 1 hr Plus chilling

More effort

Serves 10 - 12
If you've only thought of meringue pie as the lemon kind, then think again. This version with toffee is spectacular

Nutrition and extra info

Nutrition: per serving

  • kcal529
  • fat25g
  • saturates15g
  • carbs75g
  • sugars41g
  • fibre1g
  • protein7g
  • salt0.64g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the pastry

    • 400g plain flour, plus extra for rolling
    • 200g cold butter, cut into small pieces
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 egg white, for brushing

    For the filling

    • 85g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 175g light muscovado sugar
    • 300ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 3 tbsp cornflour
    • 4 egg yolks

    For the meringue

    • 4 egg whites
    • 200g caster sugar

    Method

    1. For the pastry, tip the flour into a bowl, then rub in the butter with your fingertips until it resembles breadcrumbs. Add 4-6 tbsp cold water, bit by bit, until a dough is formed. Knead briefly on a floured surface. Shape into a ball, wrap in cling film and chill for 30 mins.

    2. Heat oven to 200C/180C fan/gas 6. Roll the pastry on a floured surface into a circle large enough to line a 25cm tart tin with a slight overhang. Cover with tin foil and fill with baking beans. Place on a baking tray and bake for 15 mins before carefully removing the foil and beans. Brush liberally with egg white, place the pastry case back in the oven for 10 mins or until golden, then remove from the oven and trim the edges. Turn the oven down to 150C/130C fan/gas 2.

    3. For the filling, melt the butter in a pan and stir in the sugar until dissolved completely. In a small bowl, add a little of the milk to the cornflour, working into a smooth paste. Pour remaining milk and cornflour paste into the butter mix, slowly bring to the boil and simmer for 2-3 mins, stirring continuously. Leave to cool slightly. If you’ve only thought of meringue pie as the lemon kind, then think again. Try making my version with toffee – it involves a bit of work, but the result is spectacular Beating all the time with a whisk, pour ½ the milk mixture onto the egg yolks, then pour back into the rest of the milk. Stirring non-stop, bring to the boil and simmer for 2-3 mins until thick. Turn off the heat, but leave the mixture in the pan – it must be hot when topped with the meringue.

    4. For the meringue, whisk the egg whites until they are stiff. Sprinkle in half the sugar and whisk again until stiff and shiny, adding the remaining sugar, 1 tbsp at a time and whisking until stiff again. Spoon the hot filling into the pastry case. Spoon the meringue over the top and bake for 35 mins until the meringue is golden and crisping up. Remove from the oven and allow to cool before eating. Best eaten on the day.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    skiddeth
    31st Oct, 2016
    doubt it it is gross..............just does not work!!!!!!!!!!!!!!!!! :(
    juliebahrain
    23rd Mar, 2012
    5.05
    That wasn't meant to be 5 stars!
    juliebahrain
    23rd Mar, 2012
    5.05
    Sorry Gregg, it was a bit disappointing - it looked the part but was just very sweet. Good meringue but I prefer dulce de leche caramel filling. This was a bit like a banoffee pie without the bananas!
    skiddeth
    31st Oct, 2016
    ye thats wot i found.....not impressed!!!!!!!!!!!!!!!!!!!!!!
    emsmith
    1st Sep, 2011
    5.05
    Followed Gregg's recipe to the letter and it worked a charm. The toffee filling was just firm enough to hold the pie together when sliced without being too solid a mass and the meringue was cooked through but still lovely and soft in the middle. Will most definitely be making this one again.
    lisawebber
    25th Apr, 2011
    4.05
    I managed to make this receipe successfully too - for a family summer BBQ, althoguh I did cheat and buya ready made pastry case. Easier than I thought it would be but I think I prefer lemon too as the citrus does cut through the sweetness a bit.
    a_blurvert
    8th Oct, 2010
    oh god, 592 calories PER serving? That can't be right, or it's a heartattack in a slice.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.