CARAMEL MERINGUE PIE
PREP + COOK TIME 1 hour 15 mins + chilling SERVES 12
1 cup pecans 2 x 395g canned sweetened condensed milk ½ cup firmly packed brown sugar 100g butter, chopped 3 egg whites ½ cup caster sugar
1½ cups plain flour 1 tablespoon icing sugar 150g cold butter, chopped 1 egg yolk 2 tablespoons iced water, approx 1 Make Quick pastry (see right). 2 Grease a 24cm round loosebottom flan tin. Roll pastry until large enough to line tin. Ease pastry into tin, press into base and sides; trim edges. Cover; refrigerate 30 minutes.
3 Preheat oven to 200°C. Place flan tin on an oven tray. Line pastry with baking paper; fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 15 minutes. Cool.
4 Place pecans on an oven tray; roast for 3 minutes or until browned lightly. Remove and cool. Chop coarsely.
5 Place condensed milk, brown sugar and butter in a medium saucepan; cook, stirring constantly, over medium heat, for 15 minutes or until thickened.
6 Pour hot caramel into pastry case; sprinkle with nuts. Cover; refrigerate for 2 hours or until caramel is firm. 7 Preheat oven to 240°C. 8 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved between additions. Spoon meringue onto caramel mixture. Bake for 2 minutes or until meringue is lightly browned and crisp.
Process flour, icing sugar and butter until crumbly; with motor operating, add egg yolk and enough of the water for ingredients to come together. Knead dough gently on floured surface until smooth. Wrap pastry in plastic wrap; refrigerate for 30 minutes.
PER SERVE Energy 556kcal, 2330kj • Protein 9.4g • Total Fat 29.3g • Saturated Fat 13.7g • Carbohydrate 66.5g • Fibre 1.5g • Sodium 124mg