Salted Caramel Meringue Pie

Instructions

1. 1

   Preheat oven to 180°C (350ºfF).

2. 2

   Make the pastry crust: In a large bowl, combine flour, salt, and cold butter. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add cold water, stirring with a fork until the dough comes together in a ball.

3. 3

   Roll out the pastry crust to a thickness of about 3mm (1/8 inch). Place it into a 23cm (9 inch) tart pan with a removable bottom.

4. 4

   Line the pastry crust with parchment paper and fill with pie weights or dried beans.

5. 5

   Bake the pastry crust for 15 minutes, then remove the parchment paper and pie weights or beans. Return the crust to the oven and bake for an additional 10 minutes, until lightly golden.

6. 6

   Make the caramel filling: In a medium saucepan, combine granulated sugar, salt, and 100ml of water. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

7. 7

   Bring the caramel mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, until the caramel turns a deep amber color.

8. 8

   Remove the caramel from the heat and slowly pour in the salted caramel sauce, whisking constantly.

9. 9

   In a separate bowl, whisk together meringue powder and granulated sugar. Beat in the large egg yolks, one at a time, until stiff and glossy.

10. 10

    Pour the caramel mixture into the baked pastry crust and spread evenly. Top with the meringue mixture and smooth the top.

11. 11

    Bake the pie for an additional 10-15 minutes, until the meringue is golden brown.

12. 12

    Remove the pie from the oven and let cool completely on a wire rack.

13. 13

    Serve the pie chilled, with a dollop of fresh cream if desired.