Coconut Meringue Pie

Coconut Meringue Pie

This delicious Caribbean recipe is taken from a prized Barbados cookbook!

A gluten free biscuit base is covered with a layer of creamy coconut filling before being topped by super fluffy meringue.

The gluten free digestive biscuits in the base can easily be replaced by regular biscuits if required.

Coconut Meringue Pie

Ingredients:

For The Pie: 300g Gluten Free Digestives, 80g Unsalted Butter, 1/2 Pint Semi-Skimmed Milk, 85g Desiccated Coconut, 60g Caster Sugar, 1/2tsp Grated Nutmeg, 1tsp Vanilla Extract, 3 Egg Yolks (Beaten)

For The Meringue: 3 Egg Whites, 115g Caster Sugar, 1/2tsp Vanilla Extract

Method:

1) Preheat the oven to 200c. Place the digestives in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a medium lined cake tin (preferably spring form). Bake the base in the oven for 10 minutes, remove and set aside.

2) Heat the milk in a large saucepan over a medium heat, stir in the coconut, caster sugar, nutmeg, vanilla and egg yolks and allow to thicken slightly. Pour the mixture onto the base and return to the oven at 200c for 10 minutes. Reduce the oven temperature to 190c and bake for a further 10 minutes or until the filling has set. Remove from the oven and allow to cool.

3) Whilst the pie is cooling make the meringue. Beat the egg whites in an electric mixer until stiff. Add the sugar and vanilla a little at a time whilst mixing slowly until fully combined. Spread the meringue over the filling and return to the oven at 190c until the meringue has browned slightly on top. Remove and allow to cool.

Enjoy!

Healthy Eton Mess

Healthy Eton Mess

A super quick and much healthier recipe for the quintessential English summer dessert.

Raspberries are macerated in framboise before being combined with meringue and a combination of low fat crème fraîche and Greek yogurt.

Healthy Eton Mess
Serves 4

Ingredients:

25g Golden Caster Sugar
1tbsp Framboise
250g Raspberries
200g Low Fat Crème Fraîche
150g Low Fat Greek Yogurt
4 Small Meringue Shells (Crushed)

Method:

1) Place the raspberries in a bowl with the sugar and framboise and lightly crush. Allow to macerate in the fridge for around 2 hours.

2) Meanwhile, combine the crème fraîche and greek yogurt in a bowl. Set aside.

3) When ready to serve, fold the crushed meringue through the crème fraîche mixture. Spoon into bowls and top with the raspberries.

Enjoy!

Lemon Meringue Pie (Gluten Free)

Lemon Meringue Pie (Gluten Free)

This take on the classic lemon meringue pie uses a biscuit base and Tarte au Citron filling – making for a lighter and more refreshing tart whilst ensuring the filling is rich and packed full of flavour.

This recipe is made with a gluten free base (the topping is naturally gluten free) which can be substituted for an ordinary biscuit base if desired. If you have spare meringue mixture, spoon onto a lined baking tray and place in the oven with the lemon meringue pie to make delicious meringues.

Lemon Meringue Pie (Gluten Free)

Lemon Meringue Pie (Gluten Free)

Ingredients:
170g Gluten Free Digestive Biscuits
70g Unsalted Butter (Melted)
9 Large Eggs
400g Caster Sugar
Zest 2 Lemons
Juice 5 Lemons
250ml Double Cream
4 Egg Whites (At Room Temperature)
200g Caster Sugar

Method:
1) Pre heat oven to 150C. Place the digestives in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a small lined cake tin (preferably spring form or one with a removable base). Bake the base in the oven for 10 minutes.

2) Meanwhile make the filling: Whisk the eggs with the caster sugar and lemon zest in a large bowl until smooth. Stir in the lemon juice, then add the cream. Continue to whisk until all the ingredients are thoroughly combined. Pour the filling into a large jug.

3) Pour the filling onto the biscuit base (whilst it is still in the oven). Bake for around 30-45 minutes or until the mixture is set. Remove from the oven and allow to cool.

4) Meanwhile make the meringue: Put the egg whites in a large bowl. Whisk to soft peaks, then add the sugar a spoonful at a time, whisking between each addition without over-beating. Spoon the meringue onto the lemon filling – piling it towards the centre.

5) Return the pie to the oven for around 30 minutes or until the meringue is just starting to brown. Remove and allow to cool.

Enjoy!