Once cooked, it's thick and creamy. Just the way filling for a chocolate cream pie should be. The light and fluffy meringue ...

This chocolate banana cream pie has been one of the most requested ... Use them to make Italian Meringue Buttercream. Italian ...

Line the tart shell with aluminum foil, cover the base of the foil with dried beans or pie weights ... soft peaks form. Pipe the meringue over the citrus sauce using a large star tip (or swirl ...

Melt the chocolate and cream in a small pan over a gentle heat, stirring constantly until smooth. Leave to cool. To serve: decorate the top of the meringue with the white chocolate shavings ...

Carefully remove the baking parchment from each meringue. Spread one with a third of the cream. Drizzle over half the melted chocolate. Repeat to make a second layer. Lay the third meringue in ...

Chop the chocolate very finely so that you have a pile of dark splinters, and fold them into the cream, along with the liqueur. Now, using brute force, crumble the meringue nests and fold these in ...

The chocolate pastry is rich ... add the remaining sugar and the cream of tartar. Finally, fold in the toasted hazelnuts. Pipe or pile the meringue over the filling. Bake in the oven for around ...

Boston cream ... pie is a misunderstood dessert — it is not actually a pie at all. Rather, it is a buttery, soft cake sandwiched with a layer of sweet vanilla custard and topped with shiny ...

Put 2 1/2 cups sweet-potato purée, the eggs, dark-brown sugar, and bourbon into a food processor, and process until combined, then stream in the cream ... the meringue on top of the pie, making ...