Redcurrant Meringue Pie

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Redcurrant Meringue Pie
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Health Score:
4,6 / 10
1 hr
ready in 2 h. 10 min.
Ready in


For the crust
300 grams Pastry flour
100 grams sugar
1 egg yolk
200 grams butter
1 pinch salt
Legume (for blind baking)
For the vanilla cream
1 Vanilla bean
½ l milk
4 sheets white gelatin
5 egg yolks
100 grams sugar
30 grams cornstarch
For the topping
600 grams Red Currants
For the meringue
5 egg whites
150 grams sugar
1 Tbsp sugar
How healthy are the main ingredients?

Preparation steps


For the crust: Sift the flour on the work surface and add the sugar. Make a well in the middle and pour in the egg yolk. Spread the butter in small pieces around the edge of the well. Add a pinch of salt. Chop through everything with a knife and quickly work into a smooth dough. Form a ball, wrap in foil and let stand for 30 minutes in the refrigerator.


For the vanilla cream: Halve vanilla bean lengthwise and scrape out seeds with a sharp kinfe. Mix vanilla bean and the milk and bring to a boil. Soak the gelatin in cold water. Beat egg yolks with the sugar in a bowl until creamy and mix the cornstarch into the egg mixture. Stir the boiling milk into the egg yolk cream, pour everything back into the pot, remove the vanilla bean and, once again, let the mixture boil on low heat while constantly beating. Squeeze the gelatin well to remove excess water, add into the hot (but no longer boiling) mixture and, while stirring, dissolve the gelatin. Allow to cool slightly.


Line a springform pan with parchment paper. Preheat the oven to 175°C (approximately 340°F). Roll out the crust on a floured surface, spread into the pan, form a 3-4 cm (1-1 1/2 inch) high edge and poke the bottom of the crust with a fork several times. Cover crust with parchment paper, fill with dried beans for blind baking, place pan in preheated oven and bake for 15 minutes. Take pan out of oven and remove beans and parchment paper.


Rinse the redcurrants (setting some aside for decoration) and plucking of any flowers. Completely drain in a colander, then stir into the vanilla cream and distribute the mixture onto the prebaked crust.


For the meringue: Beat four egg whites until very stiff, gradually add sugar and beat into the egg whites. Top the vanilla cream filling with the egg white mixture, but don't smooth it out too much. Preheat the oven to 180°C (approximately 360°F) and bake the pie for an additional 25 minutes, until the meringue is lightly browned. Remove and let cool.


Lightly whisk the remaining egg white, set aside, briefly immerse the dry redcurrants in the egg white and then roll in the remaining sugar. Place on foil and allow to dry well.


Garnish meringue pie with sugar-coated redcurrants and serve.