Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 8 people
Difficulty level: 3 out of 4
8 Ingredients
- 125grams plain sweet biscuits
- 1/3 cup cornflour
- 140grams butter, melted (save 60g diced)
- 1/4teaspoons cream of tartar
- 4 eggs, separated
- 1 1/4 cup caster sugar
- 350milliliter carrot, orange & ginger juice
- 250grams ginger biscuits
Nutrition per serving
2310kJ / 552Cal
2310 Kilojoules or 552 Calories
27% of daily energy intake*
Protein
6.7grams
Fat
24.1grams
Carbs
77.4grams
Sugars
49.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Break biscuits into a food processor and process until fine crumbs form. Add melted butter and process to combine. Press mixture evenly onto base and sides of a 20cm pie tin. Chill.
Step 2 of 4
Place cornflour into a medium saucepan. Whisk in juice until smooth. Stir over medium heat until mixture boils and thickens. Remove from heat. Beat in egg yolks. Return to low heat and whisk for 1 minute. Remove from heat and whisk in extra butter until smooth. Spoon into pie tin and smooth the surface.
Step 3 of 4
In a small pan, combine sugar with 1/4 cup water. Stir over medium heat until sugar has dissolved. Boil for 10 minutes until syrupy. Using electric beaters, beat 2 egg whites with cream of tartar in a large bowl until soft peaks form. Slowly add sugar syrup, beating, until thick and glossy.
Step 4 of 4
Roughly spread meringue over pie. Using a kitchen torch, grill or brown meringue before serving.
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