Easter Meringue Pie

  • 8 Portions


  • 125g unsalted butter, melted
  • 200g plain chocolate biscuits, crushed
  • 1 cup (150g) NESTLÉ Docello® Carriba, melted
  • 1/3 cup (80ml) thickened cream
  • 1/2cup (150g) chocolate hazelnut spread
  • 3 egg whites
  • ¾ cup (165g) caster sugar 


1.    Grease a 2cm deep, 23cm loose based round fluted flan tin
2.    Stir through butter with the crushed chocolate biscuits, press mixture over base and sides of prepared tin. Refrigerate 
3.    In a medium bowl, combine melted NESTLÉ Docello® Carriba and cream, stir until smooth
4.    Top biscuit base with hazelnut spread, pour over chocolate mixture. Cover and refrigerate
5.    Meanwhile, using an electric mixer, whisk egg whites until soft peaks form, slowly add sugar. Whisk for 10 minutes or until glossy and thick
6.    Place mixture in a piping bag with a large round nozzle. Carefully pipe over chocolate
7.    Preheat a grill on high or using a blow torch, grill or torch until lightly golden. 
8.    Serve 

Recipe Video