Praline Meringue Pie
Prep
30 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Praline Meringue Pie is a classic dessert combining candied pecans, creamy praline sauce and light meringue. This showstopping pie brings together granulated sugar, corn syrup, egg whites and butter to create its distinctive flavour. With 30 minutes of preparation and 25 minutes of cooking time, this recipe suits anyone looking to impress with an elegant, indulgent pudding.
Ella x
Ingredients
- 250 gpecans(chopped)
- 400 ggranulated sugar
- 200 mllight corn syrup
- 400 mlegg whites
- 120 gunsalted butter, softened
- 1 mLvanilla extract
- 6 gsalt
- 100 gall-purpose flour
- 200 gpraline sauce (see note)(store-bought or homemade)
- 300 mlmilk
- 1 piecelarge egg
- 100 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 160°C (320°F). Prepare a baking sheet lined with parchment paper.
Tip: Use a rack in the center to ensure even baking.
- 2
In a medium saucepan, combine the granulated sugar, corn syrup, and 120ml of water. Place over medium heat and stir until the sugar dissolves.
Tip: This mixture will form a caramel-like sauce.
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 150°C (302°F) on a candy thermometer.
Tip: Remove from heat and let cool slightly.
- 4
In a large mixing bowl, whip the egg whites until stiff peaks form.
Tip: Use a stand mixer or a hand mixer on high speed.
- 5
In a separate bowl, whisk together the flour and salt.
Tip: Make sure to sift the flour for a smooth mixture.
- 6
Add the flour mixture to the egg whites and mix until combined.
Tip: Use a rubber spatula to scrape down the sides.
- 7
Pour the praline sauce into the egg mixture and mix until combined.
Tip: Use a spatula to scrape the sides of the bowl.
- 8
Fold in the chopped pecans.
Tip: Use a rubber spatula to distribute evenly.
- 9
Pour the meringue mixture into a pie dish and smooth the top.
Tip: Use a spatula to create a decorative edge.
- 10
Bake for 15 minutes, then reduce the heat to 120°C (250°F) and continue baking for 10-12 minutes, or until the meringue is golden brown.
Tip: Use a rack to prevent over-browning.
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