White Chocolate Meringue Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a baking sheet lined with parchment paper for easy cleanup.

2. 2

   Make the crust: In a bowl, mix together flour, sugar, and butter until crumbly. Press into the bottom of a 23cm pie dish.

   Tip: Use a pastry blender or your fingertips to work the butter into the dry ingredients.

3. 3

   Bake the crust for 15 minutes. Allow it to cool completely.

   Tip: Don't worry if the crust is not golden brown - it will still work well.

4. 4

   Make the filling: In a saucepan, combine white chocolate chips, heavy cream, and salt. Heat over low heat, stirring occasionally, until smooth.

   Tip: Be patient and let the mixture cool slightly before proceeding.

5. 5

   Remove from heat and stir in egg yolks until well combined. Add vanilla extract and stir to combine.

   Tip: Use a whisk or spatula to avoid creating air bubbles.

6. 6

   Pour the filling into the cooled crust.

   Tip: Smooth the top with a spatula to create a flat surface.

7. 7

   Make the meringue: In a clean bowl, beat egg whites and granulated sugar until stiff peaks form.

   Tip: Don't overbeat the meringue - it should still be slightly soft to the touch.

8. 8

   Add baking soda and stir to combine.

   Tip: This will help stabilize the meringue and prevent it from weeping.

9. 9

   Spread the meringue over the filling, making sure to seal the edges of the meringue to the crust.

   Tip: Use a spatula or spoon to create a decorative edge around the meringue.

10. 10

    Bake the pie for an additional 10-12 minutes, or until the meringue is golden brown.

    Tip: Keep an eye on the pie - the meringue should be golden brown but not too dark.

11. 11

    Allow the pie to cool completely before serving.

    Tip: Enjoy your delicious White Chocolate Meringue Pie!