I am a lemon meringue pie fan! But I have never had any other type of meringue pie, until now that is. I saw this recipe in cookbook and had to try it as it seemed fairly simple and looked good and I don’t think you can go too wrong with chocolate. It was delicious. Best served with vanilla ice cream to balance out the rich chocolate ganache middle. Those who got to eat it loved it but, (and I can’t believe I am saying this) I found it a bit too rich. I think only a very thin slice is best, maybe that is better on the waist line and makes the pie last longer.
This pie or tart is made up of three layers. The bottom layer, which is hard to see as it is incredibly thin, is made of shortbread, cocoa and a little bit of butter. The middle section is 400g of dark 70% chocolate and cream. The top layer is egg whites and castor sugar. The shortbread base and ganache filling set in the fridge before you put the meringue on top and bake it in the oven. I thought the ganache would melt and the whole pie would run like lava when I cut into it. Lucky that was not the case as you allow the pie to cool before serving. But I found it was even better a day later after being in the fridge over night.