We LOVED Dua Lipa and Megan Thee Stallion's recent collaboration, Sweetest Pie - so much so that we wanted to celebrate it by creating a dessert based on the track!
We recently teamed up with amazingly talented Sydney baker Katherine Sabbath to create a Sweetest Pie-themed dessert, and we think that the end result is absolutely amazing.
The dessert "represents playful and sinister decadence mixed with fantastical luxury. Decorated with over the top opulence, the flavours within are dangerously tempting!" One bite is never enough, so be warned...
Kat's previously worked with companies like Disney, Lego, MasterChef and more, and she also has her own baking cookbooks. We're stoked that we had the chance to work with her, and it's inspired us to step up our own dessert game (thought maybe not as high as her amazing concoctions).
You can check out the video below as well as the recipe!
Golden Strawberry, Lemon & Caramel Meringue Pie
A dark chocolate biscuit pie crust filled with dulce de leche (the best kind of thick caramel), homemade lemon curd, and topped with freeze-dried strawberry meringue spikes. It's decorated with edible gold leaf and edible pearlescent chocolate gems. Taking themes from the iconic video clip for Sweetest Pie, this dessert represents playful and sinister decadence mixed with fantastical luxury. Decorated with over the top opulence, the flavours within are dangerously tempting!
Dark Chocolate Pie Crust (Gluten-free)
4 cups (400g) almond meal
1 cup (100g) dutch cocoa powder
1⁄2 cup (125 ml) coconut oil, melted
3⁄4 cup (185 ml) maple syrup or honey, to taste
50 g (13⁄4 oz) good quality dark chocolate, melted
1. Preheat the oven to 160°C (315°F) fan-forced. Grease a 25 cm (10 inch) tart tin with a removable bottom, that’s at least 6 cm (21⁄2 inches) deep.
2. Using a hand-held mixer or stand mixer fitted with the paddle attachment, mix the almond meal, cocoa powder, coconut oil and maple syrup in short bursts until a dough forms (the dough should clump together when squeezed with the fingers).
3. Transfer the dough to the prepared tin. Using your fingers or the back of a metal soup spoon, evenly press the dough into the bottom and up the sides of the tin.
4. Bake for approximately 15–20 minutes, or until the crust has firmed. Stand the tin on a baking rack and allow to cool completely, or for at least 1 hour.
5. Using a pastry brush, apply a coat of melted chocolate evenly over the inside of the tart shell. Once set, the chocolate will act as a shield against moisture, keeping your tart shell nice and crispy!
Dulce De Leche (Gluten-free)
Note: Store bought (high quality) is also just fine.
800 g (1 lb 12 oz) tinned sweetened condensed milk (I use Nestlé brand)
1 teaspoon vanilla bean paste (optional, but it gives the dulce de leche a richer flavour)
1. Preheat the oven to 220°C (425°F) fan-forced. Pour the sweetened condensed milk and vanilla into an ovenproof baking dish. Place the dish in a roasting pan and pour water into the pan to come halfway up the side of the baking dish.
2. Cover the baking dish with foil and bake, refilling the pan with water if necessary, for 1 hour 45 minutes, or until the dulce de leche is dark golden in colour.
3. Using a hand-held electric mixer or stick blender, whisk the warm caramel in the baking dish until it is smooth. Allow to cool before using.
Lemon Curd (Gluten-free)
Note: Store bought (high quality) is also just fine.
2 large eggs
6 large egg yolks
Finely grated zest of 2 lemons
1 cup (250 ml) strained fresh lemon juice
1 cup (220 g) caster (superfine) sugar
175 g (6 oz) unsalted butter, chopped
1. Whisk the eggs and yolks in a small non-reactive saucepan until combined. Whisk in the lemon zest, juice and sugar. Add the butter.
2. Place the pan over medium heat and whisk, scraping the bottom and side of the pan, for around 5 minutes, or until the butter is melted and the mixture is thickened and beginning to simmer around the edge. Continue whisking for a further 10 seconds. Remove the saucepan from the heat.
3. Scrape the lemon curd into a strainer set over a bowl to remove the lemon zest, if you wish. Allow the curd to cool, then chill in the refrigerator before using.
Freeze-Dried Strawberry Meringue (Gluten-free)
10 large egg whites (pasteurised egg whites are available in cartons at most major supermarkets), chilled
2 1⁄2 cups (550g) caster sugar
30g freeze-dried strawberry powder (available in specialty grocers and cake decorating supplies stores)
2 teaspoons vanilla bean paste
Pink gel paste food colouring (optional)
1. Pour the egg whites into the bowl of a stand mixer (fitted with the whisk attachment) and whip on medium until the egg whites turn into a soft foam. Turn mixer down to lowest setting and slowly add the sugar.
2. Beat on high speed until the mixture has formed stiff and glossy peaks, around 10–15 minutes. Turn the mixer off while adding the strawberry powder, vanilla bean paste and food colouring (if using), and then whip on high until just combined. Cover mixing bowl and place in fridge ready for pie assembly.
You will need:
Piping bag (with the tip cut at 2cm)
Kitchen brûlée torch (available in homewares stores)
Edible gold leaf (available in cake decorating supplies stores) and a clean soft brush
Edible chocolate gems (available in cake decorating supplies stores, or you can use sprinkles or any other decorative lollies)
1. Remove dark chocolate pie crust from tin and place on a display stand or plate. Fill almost halfway with dulce de leche and then cover with lemon curd (crust should look almost full).
2. Spoon large dollops of strawberry meringue over the top of the pie and use a piping bag to pipe meringue spikes all over the top.
3. Use a brûlée torch to lightly toast the outside of the meringue.
4. Use a clean soft brush to help place edible gold leaf all over the torched meringue and decorate with edible chocolate gems, sprinkles, or decorative lollies.
5. This “Sweetest Pie” is best enjoyed immediately but can last in the refrigerator for 3-4 hours before the meringue begins to deflate.