Cooking Time: 1 hour
Ingredients:
CRUST
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Butter
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100g
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Sweet Biscuits
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200g
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Cinnamon
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1/2 tsp
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FILLING
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Custard Powder
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2 tbsp
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Milk(evaporated)
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375 mL
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Brown Sugar
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1/2 cup |
Honey
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1 tbsp
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Vinegar
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1 tsp
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Vanilla Essence
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1 tsp
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TOPPING
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Egg Whites
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4 nos
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Caster Sugar
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1/2 cup
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Flaked Almonds
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2 tbsp
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Method:
CRUST
- Melt butter for 45 seconds on HIGH; mix with crushed biscuits and cinnamon.
- Press into base and sides of a 22 cm pie dish.Chill.
FILLING
- Blend custard powder with enough evaporated milk to form a paste.Slowly add remaining milk and all other filling ingredients.Stir Well.
- Cook for 4 minutes on HIGH, stirring twice during cooking.
- Pour into crust.
Topping
- Preheat oven to 180o C.
- Beat egg whites until stiff.Add sugar and beat well.
- Spread beaten egg whites over pie.Sprinkle with almonds.Bake on Low Rack for 10 minutes on LOW MIX/BAKE 180o C.
- Chill well before serving.
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