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Set oven at 425 for blind baking os crust and reduce to 325 for meringue.

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  • Pie Filling:
  • 1/3 cup sugar
  • 3 tbl corn starch
  • 1/4 tsp salt
  • 2 1/2 cups whole milk
  • 5 egg yolks
  • 4-6 squares white chocolate
  • 3 tlb butter
  • 1 tbl vanilla
  • Meringue Paste:
  • 1 tbl corn starch
  • 1 tbl sugar
  • 1/3 cup water
  • Meringue:
  • 4 egg whites, room temp
  • 1/2 tsp vanilla
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar



Step 1

MAKE MERINGUE PASTE BEFORE MAKING PIE FILLING! Paste helps make meringue last longer!

Paste: In a small saucepan mix sugar and cornstarch, stir in water till smooth, runny paste. Bring to a boil over medium heat and boil 15 seconds(this will happen fast. Remove from heat and cover.

Set oven at 425 and bake pie crust about 10-15 minutes. Use pie weights. Sprinkle 1/4 cup chopped Macadamia nuts into bottom of cooked crust

Filling: Whisk in a saucepan the sugar and cornstarch and salt; gradually mix in milk till smooth; add egg yolks one at a time until no streaks remain. Stirring constantly, bring mixture to a boil, remove from heat and scrape sides and whisk till smooth. Return to heat and whisking constantly bring to a simmer and cook for 1 minute. Off the heat add butter, white chocolate, and vannilla. Stir until all is melted. Pour into crust. Make meringue immediately.

Meringue: Beat on medium speed the egg whites intil foamy, add vanilla and cream of tartar, beat until soft peaks form. Gradually beat in sugar. Beat on high speed until peaks are very stiff and glossy, but not dry. Reduce speed to low and add paste one tablespoon at a time. Increase speed and beat for 10 seconds.
Spread meringue on hot filling anchoring to edges of pie crust all the way around. Sprinkle more macadamia nut on top and bake at 325 for 20 minutes!


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