Rich Chocolate Meringue Pie
Cuisine: British
Author: Kitchens
  • 225 g (8 ounces) digestive biscuits
  • 100 g (4 ounces) unsalted butter
  • 25 g (1 ounce) granulated sugar
  • 25 g (1 ounce) all-purpose flour
  • 10 g (2 teaspoons) cornstarch
  • 2 large eggs, separated
  • 300 ml (1/2 pint) milk
  • 25 g (1 ounce) butter
  • 4 ounces plain chocolate, finely chopped
  • 10 ml (2 teaspoons) rum (optional)
  • 100 g (4 ounces) granulated sugar
  • ground cinnamon
  1. Crush the biscuits until they resemble fine breadcrumbs.
  2. Melt the butter and stir into the biscuits. Press the biscuits over the base and sides of a 20 cm (8 inch) ovenproof flan dish.
  3. Blend together the sugar, flour, cornflour, egg yolks and a little of the milk. Heat the remaining milk.
  4. Stir the hot milk on to the flour mixture and whisk well. Return the mixture to the pan. Heat gently, stirring until the mixture thickens.
  5. Stir in the butter, chocolate and rum if used. Stir until smooth. Pour into the biscuit pie shell. Chill.
  6. About 1/2 hour before serving, make the meringue topping. Whisk the egg whites until stiff. Whisk in half the sugar, a teaspoonful at a time. Add the remaining sugar and whisk well.
  7. Spread the meringue over the chocolate flan. Swirl decoratively with a teaspoon.
  8. Bake in the oven at 200°C (400°F) Gas 6 for 5 to 7 minutes, until the meringue is golden brown.
  9. Sprinkle with a little ground cinnamon, and serve hot or warm.
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