John Torode chocolate & coconut pie
What it takes 350g digestive biscuits 120g butter, melted 55g desiccated coconut 200g milk chocolate 200g dark chocolate 250ml double cream 180ml milk 100g soft light brown sugar 4 egg yolks 150ml coconut liqueur, such as Malibu 40g cornflour 220g caster sugar 4 egg whites 1/2 tsp cream of tartar
How to make it
- Place the biscuits, butter and 25g of the coconut in a food
processor and blitz to crumbs. Press into a 23cm fluted tart tin, making sure the crumbs cover the base and sides. Chill.
- Break all the
chocolate into pieces. Put in a pan with the cream, milk and brown
sugar. Slowly heat over a low heat, stirring, until melted and thick.
- In a large bowl, beat the egg yolks with the liqueur and cornflour. Set
over a pan of gently simmering water, making sure the water doesn’t
touch the bowl. Pour the chocolate mixture into the bowl, then stir for 5 minutes or until thick. Take off the heat and leave to cool for 10
minutes, stirring continuously.
- Pour into the biscuit case. Sprinkle with the remaining coconut and chill for at least 1 hour.
- Put the caster sugar and 60ml water in a pan. Boil for 5 minutes (don’t
stir) until the mixture is a light caramel colour. Take off the heat and leave to cool for 3 minutes.
- Meanwhile, whisk the egg whites
with the cream of tartar until they form stiff peaks. Slowly drizzle the caramel into the egg whites while beating, then beat until shiny.
- Preheat the oven to 220C/200C Fan/Gas 7. Spoon the meringue over the chocolate
filling. Bake for 3 minutes or until the meringue starts to colour.