A seemingly simple caramel pie can be instantly made more indulgent and elegant with swaths of fluffy meringue. Achieve the signature crispy brown layer by using a handheld torch, or by just popping it into the oven for another couple of minutes.
- 1½ cup (225 g) plain (all-purpose) flour
- 1 tbsp icing (confectioners') sugar
- 150 g cold butter, chopped
- 1 egg yolk
- 2 tbsps iced water, approximately
- 1 cup (120 g) pecans
- 2 x 395 g canned sweetened condensed milk
- ½ cup (110 g) firmly packed dark brown sugar
- 100 g butter, chopped
- 3 egg whites
- ½ cup (110 g) caster (superfine) sugar
Make pastry: Process flour, sugar and butter until crumbly; with motor operating, add egg yolk and enough of the water until ingredients come together. Knead dough gently on floured surface until smooth. Enclose pastry in plastic wrap; refrigerate 30 mins.
Grease 24 cm round loose-based flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Ease pastry into tin, press into base and side; trim edge. Cover; refrigerate 30 mins.
Place tin on oven tray. Line pastry with baking paper; fill with dried beans or rice. Bake 15 mins. Remove paper and beans; bake further 15 mins. Cool.
Place nuts on oven tray; roast about 3 mins or until browned lightly. Set aside to cool. Chop coarsely. Turn oven off.
Place condensed milk, brown sugar and butter in a medium saucepan; cook, stirring constantly, over medium heat, about 15 mins or until thickened.
Pour hot caramel into pastry case; sprinkle with nuts. Cover; refrigerate 2 hrs or until caramel is firm.
Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions. Spoon meringue onto caramel mixture.
Bake pie about 2 mins or until meringue is browned lightly.
TIP This pie can be made several hours ahead. Make meringue and bake just before serving.