By: Adoree Chong-Uy of CACS
Now this is a buffet showpiece! Guests will rave about the golden brown meringue peaks.
Makes 1 9-inch pie or 4 small pies Prep Time 30 minutes plus 1 hour chilling time Cooking Time 15 minutes Baking Time 40 minutes
For the crust
1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/3 cup butter, cubed
3 to 5 tablespoons cold water
For the filling
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup fresh dalandan juice
grated zest of 2 dalandan
6 egg yolks
1/4 cup sour cream
1/2 cup butter
For the topping
6 pieces egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
1 Make the crust: In a bowl, combine flour and salt. Cut butter into the flour mixture until it resembles coarse meal. Add cold water gradually until mass is formed. Shape into a disk then wrap in cling wrap. Chill for at least 1 hour.
2 Roll out dough to 1/8-inch thickness. Line a 9-inch pie plate or 4 to 5 individual pie plates, with dough overhang around the sides. Fold the overhang then crimp or flute the sides.Using a fork, prick the dough all over.
3 Bake in a preheated 375˚F oven for 18 to 25 minutes or until nicely browned. Cool completely.
4 Make the filling: In a saucepan, combine sugar, cornstarch, dalandan juice, zest, egg yolks, and eggs. Whisk to incorporate well. Heat over low fire, whisking constantly until the mixture is quite thick. Turn off heat, then add sour cream and butter. Whisk well. Strain.
5 Pour filling into the prepared crust and spread evenly.
6 Make the meringue: Beat egg whites with cream of tartar until frothy. Add sugar gradually and continue to beat until stiff peaks.
7 Spread the meringue on top of the filling and using the back of a spoon, create peaks.
8 Bake for about 15 minutes or until the meringue is slightly browned. Cool completely before serving.