Caramel meringue pie | Milkbottle

Caramel meringue pie

Caramel Story by China Squirrel

Sweet, soft and rich, this caramel meringue pie is the ultimate comfort food dessert.

Caramel Meringue Pie
Serves 6
1½ cups/200g all-purpose flour, sifted
½ cup/100g confectioner’s sugar, sifted
4 oz/115g unsalted butter, chilled and chopped
2 egg yolks
2 tablespoon iced water
4 egg whites
1 cup/200g super fine sugar
14 oz/400g store bought Dulce de leche
To make the pastry, place the flour, confectioner’s sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs.
With the motor running, add the egg yolks and iced water and process until the dough just comes together.
Turn out onto a lightly floured surface and gently bring together to form a ball.
Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.
Roll the pastry out between 2 sheets of non-stick baking paper to 1/4inch/0,5cm thick.
Preheat oven to 325°F/165ºC.
Line a 9 inch/23cm pie tin with pastry, pinching the edges or pressing with a fork.
Refrigerate for 15 minutes or until firm.
Blind bake pastry case; line the pastry case with non-stick baking paper and fill with uncooked rice or baking weights.
Bake for 15 minutes, remove the paper and weights and bake for a further 15-20 minutes or until the pastry is light golden.
Remove from the oven and set aside to cool.
Spoon the Dulce de leche into the base of the cooled pastry case.
Preheat oven to 350ºF/180ºC.
Place egg whites in a clean, dry bowl and beat with an electric mixer until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time until the mixture is thick and glossy.
Spoon meringue over the caramel, spreading it to the edge of the pastry case.
Use the back of a spoon to create peaks in meringue.
Bake for 15 minutes or until the meringue is light golden.
Remove from oven and allow to cool then refrigerate for 1-2 hours before serving.

Image and recipe: China Squirrel via Taverne Agency

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