Name: Latte Meringue Pie
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1/2 cup (125 ml) toasted pecans, finely chopped; 1 1/4 cups (310 ml) graham cracker crumbs; 1/4 cup (60 ml) sugar; 1/3 cup (75 ml) semi salted butter, melted; 2 to 3 tablespoons (30 to 45 ml) espresso; 2 cups (500 ml) milk; 1/3 cup (75 ml) sugar; 4 eggs, separated; 3 tablespoons (45 ml) cornstarch; 1 teaspoon (5 ml) vanilla extract; 1 pinch cream of tartar; 1/2 cup (125 ml) icing sugar

Preparation

Crust
- Preheat the oven to 180 °C (350 °F).
- In a bowl, combine all the ingredients. Lightly press into a 23-cm (9-inch) pie plate.
- Bake for about 10 minutes. Let cool.
Filling
- In a saucepan, heat the coffee, 250 ml (1 cup) milk and sugar until it is steaming.
- In a bowl, whisk together the egg yolks, the remaining milk and cornstarch.
- Add to the previous mixture and stir over medium-low heat until it thickens. The texture should be that of custard.
- Add the vanilla and stir to blend. Pour into the cooled pie crust. Cool completely.
Meringue
- In a bowl, whip the egg whites with the cream of tartar until soft peaks form. Add the icing sugar and whip until stiff peaks form.
- Spread over the pie and brown under the broiler.

Latte Meringue Pie

Categories

Ingredients

Crust

Garniture

Preparation

Crust

Filling

Meringue

Personal Note