White Chocolate Meringue Pie
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This white chocolate meringue pie is one of my go to desserts whenever I want something that looks fancy but doesn't require hours in the kitchen. With just 55 minutes from start to finish, you'll have a showstopping dessert ready for dinner guests or a special family meal. The creamy white chocolate filling paired with billowy meringue on top is pure indulgence, and here's a bonus: the egg whites in the meringue are packed with protein, making this treat slightly more nutritious than your average pie. Best of all, the ingredients are simple pantry staples that won't break the bank, so you can impress everyone without the stress.
Ella x
Ingredients
- 250 gall-purpose flour(for the crust)
- 200 ggranulated sugar(for the crust)
- 120 gunsalted butter(for the crust)
- 4 nullegg yolks(for the filling)
- 300 gwhite chocolate chips(for the filling)
- 120 mlheavy cream(for the filling)
- 6 gsalt(for the filling)
- 3 nullegg whites(for the meringue)
- 1 mlpure vanilla extract(for the filling)
- ½ gbaking soda(for the meringue)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a baking sheet lined with parchment paper for easy cleanup.
- 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
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
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
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
Pour the filling into the cooled crust.
Tip: Smooth the top with a spatula to create a flat surface.
- 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
Add baking soda and stir to combine.
Tip: This will help stabilize the meringue and prevent it from weeping.
- 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
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
Allow the pie to cool completely before serving.
Tip: Enjoy your delicious White Chocolate Meringue Pie!
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