This sweet pie is an impressive dessert. A bake that’s a little trickier to make, but if you follow the recipe step by step, you will have great success.

Ingredients

• 1 x 200 g packet of ginger biscuits
• 90 ml (6 T) melted butter
• Rhodes Quality Peach Slices

Method

Base

1. Process the biscuits into fine crumbs.
2. Add the melted butter and mix well.
3. Push the mixture into tart pan roughly 20 cm in diameter.

Filling

1. Place the contents of 1 can of Rhodes Quality Peach Slices into a blender together with the lemon juice.
2. Puree until smooth. Measure out 250 ml (1 C) of the puree, adding a little of the reserved peach syrup to make up the full cup if necessary.
3. Place the sugar, corn flour, and salt into a medium saucepan and whisk in the water to form a smooth paste.
4. Cook the paste over a medium heat, whisking continuously, until the mixture starts to boil and thicken into a jelly like paste.
5. Remove the pan from the heat and allow to cool for a few minutes.
6. Place the egg yolks in a medium bowl and whisk in a large spoonful of the jelly.
7. Add the peach puree to the remaining jelly in the saucepan and whisk well to combine. Add the egg yolk mixture to the saucepan and whisk until smooth.
8. Return the saucepan to the heat and cook, stirring constantly, until the mixture is thickened smooth.
9. Remove the pan from the heat and whisk in the butter.
10. Pour the peach filling into the crust and smooth it into an even layer.
11. Leave to cool completely until set.

Italian Meringue

1. Place the egg whites and the castor sugar in the top of a double boiler.
2. Cook over medium heat until the sugar is completely dissolved in the egg whites and the mixture is warm to the touch.
3. Transfer the meringue mixture to an electric mixer.
4. Beat using the whisk attachment for 5 – 10 minutes or until the meringue is glossy.