Chocolate and Coffee meringue pie

PASTRY ingredients
1 2/3 cups plain flour
125g butter
1/3 cup caster sugar
1 egg yolk
2 teaspoons lemon juice
2 tablespoons cold water

FILLING ingredients
1/3 cup caster sugar
¼ cup cocoa powder, sifted
¼ cup cornflour, sifted
1 cup milk
2/3 cup whipping cream
1 teaspoon vanilla essence
1 shot of expesso coffee
4 egg yolks

MERINGUE ingredients
5 egg whites
pinch of cream of tartar
¾ cup sugar
whipped cream, to serve

method
TO MAKE PASTRY
Using an electric mixer/beater, combine flour, butter and sugar in a large mixing bowl. Make a well in the centre and add egg yolk, lemon juice and water. Mix to a dough, cover in plastic wrap and refrigerate for 30 minutes. Roll out between the sheets of baking paper to line a deep 20cm flan tin. Place a sheet of greaseproof paper over pastry case, weighing it down with rice.

Bake at 180°C for 10 minutes; remove paper and rice, then bake for a further 5 minutes to lightly colour the pastry.

TO MAKE FILLING
Whisk together all ingredients for Filling. Pour into a saucepan and gently heat until mixture thickens and comes to the boil. Allow to cool slightly then, fill pastry case with chocolate mixture.

TO MAKE MERINGUE
Using an electric mixer, beat egg whites and cream of tartar until soft peaks from. Gradually add sugar; beat until sugar dissolves and meringue is smooth and firm.

Spoon meringue over filling. Bake for 15 minutes or until gold in colour and slightly crisp.

Serve warm with whipped cream or Vanilla Ice ice cream.