Ingredients
Pastry
Filling
Meringue
Method
1.Make pastry: Process flour, sugar and butter until crumbly; with motor operating, add egg yolk and enough of the water until ingredients come together. Knead dough gently on floured surface until smooth. Enclose pastry in plastic wrap; refrigerate 30 minutes.
2.Grease 24cm round loose-based flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Ease pastry into tin, press into base and side; trim edge. Cover; refrigerate 30 minutes.
3.Preheat oven to 200°C.
4.Place tin on oven tray. Line pastry with baking paper; fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake further 15 minutes. Cool.
5.Place nuts on oven tray; roast about 3 minutes or until browned lightly. Set aside to cool. Chop coarsely. Turn oven off.
6.Place condensed milk, brown sugar and butter in a medium saucepan; cook, stirring constantly, over medium heat, about 15 minutes or until thickened.
7.Pour hot caramel into pastry case; sprinkle with nuts. Cover; refrigerate 2 hours or until caramel is firm.
8.Preheat oven to 240°C.
9.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions. Spoon meringue onto caramel mixture.
10.Bake pie about 2 minutes or until meringue is browned lightly.
This pie can be made several hours ahead. Make meringue and bake just before serving.
Note
