You Will Need
Short crust Jus Roll pastry
2gg dark chocolate
1 tbs cocoa powder
2 egg yolks
1 tbs butter
3 egg whites
6 tbs caster sugar
Last week it was Jus Roll's National Pie week. This pie is perfect for my sweet tooth, chocolate and meringue - what more could you want. The secret to keeping the filling super smooth is using the Tupperware Back to Basics flour sifter, it gets lot's of air into the filling and gets rid of the lumps.
Roll out the short crust pastry and blind bake until lightly golden.
Mix all of the filling ingredients together (except the butter)over a medium heat. Beat the mixture well to remove any lumps. Stir continuously and the mixture will slowly thicken. When the mixture has reached a thick consistency remove from the heat. this takes about 10-15 minutes. Stir the butter into the mixture this will loosen it slightly and give the filling a glossy finish.
Whisk the egg white and sugar to soft peaks to make the meringue
Add the meringue onto of the pie filling and bake on a medium heat for ten minutes until the meringue browns lightly.
This recipe was written when I was a Tupperware consultant. I originally launched Foodie Laura as blog to promote Tupperware utilising recipes which is why you will find Tupperware heavily mentioned in these early posts.