Valentine’s Day is basically the day where anyone who has ever baked decides to give it another go. After all, how hard can it be to whip up a little something to show your love and affection? London’s Hummingbird Bakery has said it’s their busiest day of the year, showing that some people settle for bringing home delicious cake.
But for me, the most romantic meal possible is chocolate pie. I don’t know where I got this idea (possibly because I love chocolate pie), but I can think of nothing more lovely than the chocolate creaminess and a flaky crust. To me, this is the perfect Valentine’s Day dessert – and hopefully will make whatever loved one you’re baking for as happy as Beardy Fiance!
Chocolate Merengue Pie (adapted from Southern Pies)
2 cups milk
1 cup + 6 tablespoons sugar
1/2 cup cocoa powder
3 tablespoons cornflour
1 teaspoon vanilla extract
Fully bake the pie crust at 220C – this means blind baking for about twenty minutes altogether.
In the mean time, separate the eggs. Put egg whites aside and put the yolks and the milk in a saucepan over medium heat.
Of course, if you don’t like chocolate pie (because you’re awful – chocolate pie is the best) and you’re looking for something delicious for Valentine’s Day, you could check out my red velvet whoopie pies or the chocolate rosemary truffles.)