This deep dish, No Bake Chocolate Meringue Pie is like chocolate pudding pie topped off with a sweet cloud of easy no-bake marshmallow topping. An easy Tim Tam cookie base and a rich, creamy and smooth chocolate custard centre.
Note: This recipe requires 3 hours setting time
Course: Dessert, Sweets
Cuisine: American, Australian
THE TIM TAM BASE
400g(14oz / 2 packets) dark chocolate Tim Tams (notes)
75gsalted butter, melted
THE CHOCOLATE PUDDING
150g(5.3oz) dark (50%) chocolate, finely chopped (notes)
45g(3 tablespoons) unsalted butter
2/3cupcaster sugar (or granulated sugar)
2tablespoonsdutched process cocoa or unsweetened cocoa
Line the base of an 8 inch pie dish with baking paper (or a spring-form tin).
Blitz the cookies to crumbs in a food processor or blender. Add the melted butter and blitz to combine.
Tip the crumbs into the baking tin and, using lightly damp hands, press it firmly over the base and 1.5 inches up the sides. Chill until needed.
FOR THE CHOCOLATE PUDDING
Melt the chocolate in 30 second bursts in the microwave, stirring well between each until melted and smooth. This should not take more than 1 1/2 to 2 minutes.
Pour the milk into a heavy based saucepan over low-medium heat. Add the butter, sugar, cocoa and vanilla and whisk to work the cocoa into the milk.
Heat until the sugar has dissolved and the milk comes to a simmer.
While the milk mixture is heating, in a medium bowl, whisk together the cornflour, water and egg yolks (reserving he whites for the topping) until lightened - about 1 minute with an electric beater.
Slowly drizzle in the hot milk mixture while constantly whisking. Return it all the to saucepan and heat for another 5-6 minutes, stirring with a balloon whisk until very thick.. It's ready when you can see the whisk lines.
Remove from the heat and add the melted chocolate. Whisk to combine and it should now be of a consistency that drops off the whisk as opposed to pouring off.
Tip the mixture into the chilled based and level out with a spatula. Press plastic wrap to the surface (to prevent a skin forming) and chill for at least 1 hour before preparing the topping (and at least 3 hours before serving).
FOR THE MARSHMALLOW TOPPING
Place the egg whites, sugar and cream of tartar in a large heatproof bowl (or the bowl of a stand mixer) set over a saucepan of simmering water (make sure the base is not touching the water).
Whisk the mixture with a hand whisk until the sugar has completely dissolved (the temperature should reach 70C / 160F on a thermometer to be pasteurized).
Remove the bowl and whisk on medium-high speed with an electric beater or using the stand mixer (with whisk attachment) for 6-8 minutes until thick and glossy and until the bowl is no longer hot).
Dollop the frosting on top of the set custard and carefully create swirls so that it looks cloud-like.
Use a kitchen torch to scorch the top a little to give it a true meringue look.
Equipment used: food processor or blender, deep pie tin or 8 inch spring form tin, balloon whisk, electric hand beater
Make sure to allow for the 3 hours setting time
Use a hot knife to cut slices and wipe it clean between each.
Swap the Tim Tams for any filled and chocolate-coated biscuit or cookie. Or use 40 oreos, plus 60g (2oz) of finely chopped chocolate.
You can use milk or darker chocolate. Milk chocolate will be sweeter and a softer set, while darker will be more bitter and a firmer set.
You can swap the caster or superfine sugar for regular granulated, just make sure it is dissovled before moving on to the next step.
You can swap cream of tartar with the same amount of vinegar or lemon juice.