Pecan Meringue Pie

Ingredients (serves 4)

• 22 Jatz biscuits
• 1 cup pecans, roughly chopped
• 3 eggwhites
• 1 cup caster sugar
• 1 teaspoon vanilla essence
• 300ml thickened cream, whipped, to serve
• extra pecans, to serve

Method

1. Preheat oven to 180°C. Lightly grease a 23cm (base) flan dish.
2. Place biscuits into a food processor. Process to rough crumbs. Transfer to a bowl. Stir through pecans.
3. Using an electric mixer, beat eggwhites with a pinch of salt to soft peaks. Add sugar, 1 tablespoon at a time, beating constantly until a thick, glossy meringue forms. Fold in vanilla and biscuit and pecan mixture.
4. Spoon mixture into pie plate. Bake for 20 to 25 minutes or until crisp. Set aside to cool completely. Top with cream and extra pecans.