Raspberry Meringue Pie with Coconut Macaroon Pastry
How to make Raspberry Meringue Pie with Coconut Macaroon Pastry Recipe - Here’s a change from the Lemon Meringue ô€‚»Mile High’ Pie. The raspberry curd and coconut macaroon pastry combination is exceptional, not only for its flavour and texture, but also for its colour. I prefer to leave in the raspberry seeds for extra texture.
MAKES A 23CM PIE, SERVING 10–12 PEOPLE
PASTRY:
1 quantity of Coconut Macaroon Pastry
RASPBERRY CURD:
250g raspberries, fresh or frozen
3 tsp cold water
juice and zest of ½ lemon
90g unsalted butter, chopped
200g caster sugar
2 tsp cornflour
2 whole eggs
5 egg yolks
MERINGUE TOPPING:
4 egg whites
½ cup caster sugar
Method:
Make the Coconut Macaroon Pastry ahead, wrap in plastic and rest it overnight in the refrigerator. The next day press pastry into a 23cm round loose-bottomed tart tin, trimming edges. Refrigerate for 1 hour.
Bake in a preheated 180°C oven for 15–20 minutes or until edges are lightly coloured. Cool shell on a rack for 5 minutes, then press the base and sides with the back of a spoon to compact it. Allow it to cool completely before filling.
To make the curd, place raspberries and water in a small saucepan over a medium heat then cover and cook for 2 minutes, stirring a couple of times, until the fruit releases plenty of juice and has collapsed. Transfer raspberries and juice to a heatproof bowl with remaining curd ingredients and cook over just-simmering water,
stirring constantly, until mixture thickens (approximately 20 minutes). If you wish, strain Raspberry Curd through a sieve then pour into the cooled tart shell. Refrigerate to set (approximately 2 hours).
To make Meringue Topping, place egg whites in a clean bowl and beat using an electric mixer until stiff. Slowly add caster sugar a little at a time, beating well until a thick meringue is formed. Dollop meringue over Raspberry Curd to cover completely.
Bake in a preheated 200°C oven for 10–15 minutes, just until tips of meringue are lightly browned. Serve chilled.
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| Raspberry Meringue Pie with Coconut Macaroon Pastry |
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