Toffee meringue pie

Toffee meringue pie

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(5 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr Plus chilling

Skill level

Moderately easy

Servings

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 info

Nutrition per serving

kcalories
529
protein
7g
carbs
75g
fat
25g
saturates
15g
fibre
1g
sugar
41g
salt
0.64g

Ingredients

For the pastry

  • 400g plain flour, plus extra for rolling
  • 200g cold butter, cut into small pieces
  • 1 egg white, for brushing

For the filling

  • 85g butter
  • 175g light muscovado sugar
  • 300ml milk
  • 3 tbsp cornflour
  • 4 egg yolks

For the meringue

  • 4 egg whites
  • 200g caster sugar

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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.

Recipe from Good Food magazine, October 2010

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Comments

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juliebahrain's picture
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That wasn't meant to be 5 stars!

juliebahrain's picture
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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!

emsmith's picture
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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's picture
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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's picture

oh god, 592 calories PER serving? That can't be right, or it's a heartattack in a slice.

ian_hur's picture
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I tried this recipe and it turned out exactly as seen in the picture. I have posted the link to my results below so you can see for yourselves how successful it was. As Greg is well known for his sweet tooth I am not surprised how sweet this recipe was. If you like super sweet desserts this is the one for you. I slightly increased the amount of meringue the second time and pastry to balance out the sweetness with the nice buttery shortbread style pastry base and the light fluffy meringue.

I have also tried this recipe with a lemon curd in as a kind of lemon meringue pie, it's an absolute winner. I used the lemon curd recipe from thepinkwhisk blog.

My results can be seen from the photo link below:

http://www.flickr.com/photos/11760016@N06/5060358219/

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