Hello everyone, I hope you are all well.
This coffee meringue pie is the perfect weekend treat – a pecan nut meringue base topped with a marshmallow coffee cream, caramel and chocolate… Need I say more?
Coffee Meringue Pie (base):
- 4 large egg whites
- 1 teaspoon lemon juice
- 1 cup (225 g) regular sugar
- 5 oz. (150 g) pecans
Toast the pecans in a 350 F (180 C) oven for about 8 minutes, then roughly chop.
Reduce the oven temperature to 290 F (140 C).
Put the egg whites into a dry and clean bowl. Add the lemon juice and whisk until frothy, then add the sugar little by little and continue whisking until the meringue is thick and shiny, about 2-3 minutes.
Tip in the pecans and fold them into the meringue.
Grease a pie dish or pan and pour in the meringue mixture.
Bake in a 290 F (140 C) oven for 45 minutes. When the time is up, turn the oven off but leave the meringue in there for another 45 minutes. Do not open the oven door.
Coffee marshmallow filling:
- 7 oz. (200 g) mini marshmallows
- 3 1/2 tablespoons (50 g) butter
- 1/3 cup + 1 tablespoon (100 ml) strong coffee
Put all the ingredients into a saucepan and gently heat until everything is melted and smooth.
Leave to cool completely.
Now whip the cream with the sugar.
- 2 1/4 cup (500 ml) heavy cream
- 1/3 cup (75 g) regular sugar
Fold the cooled coffee/marshmallow mixture into the whipped cream.
Spread the filling over the meringue base.
Sprinkle with some grated or finely chopped chocolate and drizzle over some caramel sauce…
Cheat’s caramel sauce:
- 5 tablespoons (60 ml) heavy cream
- 10 pieces of fudge or toffee
Put the cream and fudge/toffees into a small saucepan and place on a low heat until everything is melted and smooth.
Super delicious… Just drizzle the caramel sauce over the pie topping.
The meringue and pecan combo is just amazing, and when topped with this coffee filling, chocolate and caramel – well it’s just out of this world…
I simply love this pie…
I hope I was able to tempt you…
Hugs from me to you.