Baileys Meringue Pie Recipe

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With a choc ripple biscuit base, creamy Baileys-spiked custard filling and fluffy meringue topping, this pie is anything you nonappearance it to be and more.

The ingredient of Baileys Meringue Pie Recipe

  • 250g choc ripple biscuits
  • 125g butter melted cooled slightly
  • 1 cup vanilla custard powder
  • 1 4 cup brown sugar
  • 3 cups milk
  • 2 3 cup golden syrup
  • 2 tbsp baileys irish cream liqueur
  • 4 egg whites
  • 1 cup caster sugar

The Instruction of baileys meringue pie recipe

  • using a food processor process biscuits until fine crumbs increase be credited with butter process until just combined press merger evenly higher than base and side of a 4cm deep 24cm round loose based fluted sharp sour pan refrigerate while preparing filling
  • supplement custard powder and brown sugar in a large saucepan rouse in 1 3 cup milk until smooth gradually stir up opinion in unshakable milk increase be credited with golden syrup place pan beyond medium heat cook stirring for 6 to 8 minutes or until blend just starts to bubble and thicken reduce heat to low continue stirring for 5 minutes or until thick separate from heat shake up in baileys transfer to a heatproof bowl cover surface following plastic wrap set aside for 30 minutes to cool
  • cut off surgically remove and discard plastic from custard pour more than prepared base spreading to level stand at room temperature for 20 minutes refrigerate for at least 4 hours or until set
  • deliberately purposefully separate sharp sour from pan and place on a serving plate
  • using an electric mixer emphasis egg whites until soft peaks form gradually amass caster sugar beating until sugar is dissolved after each addition dollop meringue over custard spreading slightly to cover filling using a kitchen blowtorch lightly brown meringue see note serve

Nutritions of Baileys Meringue Pie Recipe

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