Mandarin Orange Meringue Pie

1. 1

   To make the pie crust, sift the flour and a pinch of salt into a large bowl. Add the butter, cut into the flour using two knives or a pastry cutter until the mixture resembles fine breadcrumbs. Stir in 1/2 cup sugar and 3-4 tbsp cold water and mix to form a crumbly dough. Gather the dough together and knead lightly until smooth. Wrap and chill in the fridge for 30 mins.

2. 2

   Roll out the dough on a lightly floured surface to a 12 inch circle and use to line a 9 inch round ceramic pie plate. Prick the base all over with a fork. Chill for a further 45 mins.

3. 3

   Preheat the oven to 350u00b0F. Place a baking sheet in the oven to heat up. Place the pie plate on the hot baking sheet and bake for 30-35 mins or until crisp and golden brown. Cool completely on a wire rack.

4. 4

   Bloom the gelatin in 1/4 cup of cold water for 5 mins. Meanwhile beat the cream cheese, orange juice, vanilla extract and 2 tbsp of the remaining sugar together in a bowl. Place gelatin in a small pan and heat gently until dissolved. Cool for 10 mins then fold 2-3 tbsp of the cream cheese mixture into the saucepan then continue with the remaining mixture until incorporated.

5. 5

   Leave the mixture in a cool place until just beginning to thicken then fold in the whipped cream and mandarin oranges. Chill in the fridge for at least 3 hrs.

6. 6

   For the meringue topping, whisk the egg whites until stiff peaks form. Gradually whisk in the rest of the sugar to make a firm glossy meringue. Swirl the meringue over the orange cream filling then pop under the broiler for 1-2 mins until the meringue is lightly browned. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.