Skye McAlpine's chocolate chestnut meringue pie - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Skye McAlpine’ s chocolate chestnut meringue pie By You Magazine - December 6, 2020 This chocolate chestnut meringue pie is a Mont Blanc of sorts, in beautiful pie form. The base is made from a mix of chocolate biscuits (any will do but bourbons work particularly well). You’ll need a cook’s blowtorch to burnish the meringue – worth the investment for the dramatic gilding effect it gives. Skye McAlpine SERVES 8-10 FOR THE BASE 80g dark chocolate, chopped 4 50g chocolate bourbon biscuits 100g salted butter, softened FOR THE FILLING 350g unsweetened chestnut purée 75g dark muscovado sugar, plus extra to taste 30ml double cream 1 tbsp brandy FOR THE MERINGUE 4 egg whites, at room temperature 1⁄4 tsp cream of tartar 150g caster sugar 1. Put the chocolate in a food processor with the biscuits. Blitz until they form a crumb, then add the butter and blitz again until it starts to clump together. Press evenly into a deep 28cm fluted pie dish with a removable base and put in the freezer for 10-15 minutes to harden. 2. Meanwhile, spoon the chestnut purée into a bowl, add the muscovado and beat with an electric mixer or wooden spoon until the sugar has dissolved. Keep on beating as you slowly pour in the cream and brandy. Pause and taste: add a little more sugar, if you like. Pour into the chilled case, cover and store in the fridge. You can make it up to this stage 3 days in advance. 3. Place the egg whites in a clean, grease-free bowl and whisk on a low speed (if you have an electric whisk) until frothy. Add the cream of tartar and increase the speed to medium-high. Beat until soft peaks form, then gradually add the caster sugar and beat until firm peaks form. Dollop the meringue on to the pie and spread it out with the back of a spoon so all the filling is covered. Use the spoon to make small peaks in the meringue then caramelise with a blowtorch. Reach for the Skye – and save Our recipes are from A Table for Friends with additional recipes from A Table in Venice by Skye McAlpine, both Bloomsbury, £26. To order copies for £22.88 each, go to mailshop.co.uk/books or call 020 3308 9193. Promotional price valid until 20 December. Free UK delivery on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved