Carrot Meringue Pie
A treat that will make the Easter Bunny envious, this is a carroty twist on the classic Lemon Meringue Pie.
How long will it take?
45 minutes
What’s the serving size?
Serves 6
What do I need?
For the Pie Crust
- 300 g plain sweet biscuits
- 125 g unsalted butter, melted
For the Carrot Puree
- 500 g carrots, peeled and ends trimmed
- 4 tbsp unsalted butter
- 1 tbsp caster sugar
- 2 tbsp cream
- Pinch of salt
- 3 tsp gelatine powder
For the Swiss Meringue
- 6 egg whites
- 375 g caster sugar
How do I make it?
- Preheat oven to 180C.
- Add biscuits to a food processor and blitz until they resemble fine breadcrumbs. Pour in melted butter and mix to combine. Press mixture evenly into the base and sides of a 24 x 3.5 centimetre quiche pan and bake for 10 minutes.
- Prepare puree by cutting carrots into small pieces and boiling in a medium sized saucepan until tender. Drain, then add carrots, butter, sugar, cream, and salt to a food processor and blending until smooth. Sprinkle gelatine powder over 3 tablespoons cold water and whisk with a fork. Leave to stand for 1 minute, then cook in microwave on high power for 20 seconds. Transfer carrot puree to a saucepan and simmer over low heat for 5 minutes. Add gelatine mixture and simmer, stirring for a further 1 minute. Pour mixture into prepared pie crust, cover with cling film and refrigerate while you prepare the meringue.
- Make the Swiss Meringue by combining egg whites and sugar in a glass bowl set over a saucepan of just simmering water. Whisk until the sugar dissolves then transfer to the bowl of a stand mixer and whisk to firm peaks.
- Dollop or pipe meringue over the pie and use a kitchen torch or place pie under the grill to caramelise the meringue.
