Easter Meringue Pie

  • 8 Portions


  • 200g plain chocolate biscuits, crushed
  • 125g unsalted butter, melted
  • 1 cup (150g) NESTLÉ Docello Carriba, melted
  • 1/3 cup (80mL) thickened cream
  • ½ cup (150g) chocolate hazelnut spread
  • 3 egg whites
  • ¾ cup (165g) caster sugar


  1. Grease a 2cm deep, 23 cm loose based round fluted flan tin. Stir through butter, press mixture over base and sides of prepared tin. Refrigerate.


  1.  In a medium bowl, combine melted NESTLÉ Docello Carriba, and cream, stir until smooth. Top biscuit base with hazelnut spread, pour over chocolate mixture, cover and refrigerate.


  1. Meanwhile, using an electric mixer, whisk eggwhites until soft peaks form, slowly add sugar; whisk for 10 minutes or until glossy and thick. Place mixture in a piping bag with a large round nozzle. Carefully pipe over chocolate.


  1. Preheat a grill on high or using a blow torch, grill or torch until lightly golden. Serve.