Chilli Chocolate Meringue Pie

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Line the baking dish with parchment paper for easy removal.

2. 2

   In a medium saucepan, melt the dark chocolate over low heat, stirring occasionally.

   Tip: Use a double boiler if necessary.

3. 3

   Add the chilli peppers, sugar, flour, baking powder, and salt to the saucepan. Whisk until well combined.

   Tip: Be careful not to burn the chilli peppers.

4. 4

   In a separate bowl, whisk together the eggs and milk until well combined.

   Tip: Add a pinch of salt to the eggs for extra flavor.

5. 5

   Gradually pour the egg mixture into the saucepan, whisking constantly.

   Tip: Be patient and don't rush this step.

6. 6

   Remove the saucepan from the heat and stir in the unsalted butter until fully incorporated.

   Tip: Make sure the mixture is smooth and even.

7. 7

   Pour the mixture into a greased 20cm (8 inch) pie dish.

   Tip: Smooth the top with a spatula.

8. 8

   Bake for 20-25 minutes or until the edges are set and the center is still slightly jiggly.

   Tip: Avoid overbaking.

9. 9

   Allow the pie to cool completely before topping with meringue.

   Tip: Use a meringue powder that's suitable for high temperatures.

10. 10

    Sprinkle confectioner's sugar over the top of the pie and bake for an additional 5-7 minutes or until the meringue is golden brown.

    Tip: Keep an eye on the pie to avoid burning.

11. 11

    Remove from the oven and let cool completely before serving.

    Tip: Garnish with toasted almonds or chocolate shavings, if desired.