Toffee Meringue Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Steps:

• Put the wine, pears and sugar in a pan and simmer for 10 mins.
• Heat oven to 160C/140C/gas 3. Draw a 25cm circle on a sheet of baking parchment, then put on a baking sheet. Stir 225g sugar and cornflour together in a jug. Whisk the egg whites until stiff, then whisk in the sugar mixture, a tbsp at a time, until thick and glossy.
• Fold in vinegar and half the nuts, then pile mixture onto the circle, building up the edges to make a 'nest'. Scatter with rest of pecans then put in oven, turning the temperature down to 150C/fan 130C/gas 2. Bake for 1 hr, then turn oven off and cool inside for 1 hr.

Steps:

• Make crust:
• Cook sugar in a dry small nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.
• Remove pan from heat, then immediately stir in Rice Krispies and quickly transfer to springform pan, spreading evenly over bottom and smoothing top with back of a small spoon. (If using pie plate, press crust up side of plate slightly.)
• Sprinkle chopped chocolate evenly over warm crust to melt, then spread melted chocolate with back of spoon to cover crust. Cool until chocolate is hardened.
• Make filling:
• Dissolve instant coffee in 2 tablespoons milk in a small bowl, then stir in gelatin and let stand.
• Whisk together cornstarch and remaining 1· cups milk in a 1 1/2- to 2-quart heavy saucepan and bring to a simmer over low heat, stirring constantly (this will take about 15 minutes; 1% milk curdles easily if heated too quickly). Continue to simmer, stirring, 2 minutes.
• Remove from heat, then add gelatin mixture, chocolate, brown sugar, and rum, whisking until smooth, about 1 minute. Transfer mixture to a metal bowl set in a larger bowl of ice and cold water. Cool filling, whisking constantly (so gelatin doesn't set unevenly), just to room temperature, 3 to 5 minutes, then pour over crust in pan. Chill, covered, until set, about 3 hours.
• Make topping:
• Beat cream with brown sugar using an electric mixer until it just holds stiff peaks. Dissolve instant coffee in rum and fold into cream.
• Spread evenly over chilled custard, then run a thin sharp knife around edge of "pie" and remove side of pan.

Steps:

• 1. For Filling: In medium saucepan, combine sugar, flour, and salt. Stir in half and half and hot coffee, mixing until smooth. Cook over medium-high heat until thickened, stirring constantly.
• 2. Quickly stir in 1/3 cup hot mixture slowly into egg yolks; return to saucepan. Cook and stir 1 minute, then remove from heat. Stir in butter and vanilla extract until butter is melted.
• 3. Spread evenly into baked & cooled pie shell. Set to cool. Preheat oven to 375F for meringue.
• 4. For Meringue: Using electric mixer, beat egg whites until foamy. Gradually add salt, cream of tartar, and sugar, beating until stiff and shiny. Quickly spread over filling to the edge. Bake 10 minutes or until light golden brown. Cool to set up in the refrigerator for 2 hours. Yum To The Max! 8)