Toffee Meringue Pie Recipes

TOFFEE MERINGUE PIE

Steps:

• 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.
• 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.
• 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.
• 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.

GRANDMA'S COCOA MERINGUE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a large saucepan or double boiler combine flour, cocoa powder, 1 cup of sugar, and salt. Mix well, then stir in milk and egg yolks. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in vanilla extract. Pour mixture into baked pie shell.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar and vanilla, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
• Bake in the preheated oven for 8 to 10 minutes, or until top is lightly browned. Remove and allow to cool before serving.

TOFFEE MERINGUE GINGERBREAD

Steps:

• Heat oven to 325°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening; lightly flour. In large bowl, beat all gingerbread ingredients except toffee bits with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in 1/2 cup toffee bits. Pour into pan.
• Bake about 50 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in medium bowl, mix egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time. Stir in 1/4 cup toffee bits.
• Increase oven temperature to 400°F. Spread meringue over hot gingerbread. Bake 8 to 10 minutes or until meringue is light brown. Serve warm.

TOFFEE MERINGUE CAKE

Steps:

• Heat oven to 275 degrees.
• Grease well 2 (9 inch) round layer cake pans.
• In large bowl, beat egg whites with electric mixer until soft peaks form when beaters are lifted.
• Beat in vanilla and vinegar until well blended.
• Gradually add sugar, beating constantly until peaks are stiff and glossy.
• Spread evenly in prepared pans.
• Bake 1 hour at 275 degrees. Layers will be puffed and golden.
• Turn off heat; let stand in oven 2 hours or until cool. Layers will be soft and slightly less puffed.
• Whip cream in a medium-size bowl with electric mixer until soft peaks form when beaters are lifted. (You will have 4 cups whipped cream.)
• Put 1/2 the cream in a separate bowl.
• Fold the chopped toffee bars into one portion.
• To assemble, remove one meringue layer from pan to serving plate.
• Spread with candy mixture.
• Remove other meringue layer and place on top.
• Spread with plain whipped cream.
• Garnish top with candy triangles, then sprinkle chopped candy to fill in spaces.
• Drizzle some of the caramel on top & down the sides.
• Refrigerate 8 hours or overnight. Makes 12 servings.

FROSTY TOFFEE BITS PIE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits. , Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.

COFFEE MERINGUE PIE

Steps:

• FOR THE CUSTARD: In a lg saucepan, bring milk and coffee to slight boil. Quickly whisk in egg/eggwhites, one at a time. Quickly whisk in flour, cornstarch, sugar, and salt; whisking after each addition until well incorporated. Whisk in chocolate.
• Boil intermittenly until thick and custard-like in texture. Let cool in a separate bowl until needed.
• FOR THE CRUST: Sift together cocoa pwder, confectioners sugar, flour, and salt. Cut in the butter and rub together with fingertips until crumbly. Rub in egg yolk until well-incorporated, kneading until a slight dough forms.
• Butter/flour a 9-inch cake pan and press dough into pan to make a crust form. Bake at 350 degrees farenheit for 6-8 minutes (it will darken), scour the bottom with melted chocolate and set aside until needed.
• FOR THE MERINGUE: Whip the egg whites until stiff peaks form, slowly incorporate the sugar. Set aside until needed.
• ASSEMBLING/BAKING THE PIE: Pour the custard into the crust and top with meringue. Bake at 325 degrees farenheit until meringue is golden at the edges, about 12-20 minutes. Sprinkle with ground coffee and chocolate shavings and refrigerate for at least 8 hours before serving. Eat cold.