Best White Chocolate Meringue Pie Recipes

NO BAKE WHITE CHOCOLATE LEMON MERINGUE PIE BARS

Steps:

• - Butter an 8×8 inch (20cmx20cm) pan or line it with parchment paper ( leaving a 2-inch /5 cm overhang on two sides ).
• - In a bowl, mix together the crushed cookies crumbs, melted butter and sugar. Transfer to the pan and press it down lightly and evenly with your fingers. Set aside. Refrigerate until ready to use.
• - In a large microwave safe bowl combine condensed milk , butter and salt.
• - Microwave on high for 3 minutes. It will be very bubbly.
• - Add the chocolates chips or chopped chocolate.
• - Stir well until all the chocolate is melted and the mixture is really smooth.
• - Add the lemon curd, lemon juice, lemon extract and lemon zest. Mix one more time.
• - On top of the cookie crust, spread evenly to the edges of the prepared pan. Smooth the top. Sprinkles marshmallows on top and press lightly to make sure it will stick to the bars.
• - Refrigerate or freeze until completely set.
• - Using the parchment paper overhangs, lift bars from pan and transfer to a cutting board. Torch the marshmallows if you want to and then cut into 25 squares.

WHITE CHOCOLATE LEMON MERINGUE PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F (200°C). Bake pie shell for 12 minutes; cool completely. Meanwhile, whisk milk with sugar and corn starch in a medium, heavy-bottom saucepan set over medium heat. Cook, stirring constantly, until mixture is very thick; remove from heat. Whisk in chocolate chips until melted. Whisk in lemon zest and juice until well combined. Gradually whisk in butter until completely incorporated. Pour into prepared pie shell. Meringue: Preheat oven to 325°F (160°C). Beat egg whites and cream of tartar until fluffy. Beating constantly, gradually add sugar; beat until stiff peaks form. Mound meringue over hot pie filling, spreading right to edge of pie plate. Bake for 18 to 20 minutes or until golden. Cool to room temperature. Chill for at least 2 hours before serving.

WHITE CHOCOLATE MERINGUE PIE RECIPE

Steps:

• 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! HAVE FUN! THIS IS A BEAUTIFUL PIE!