A variation on this is to separate the eggs, and use a little more cream to beat with the egg yolks. Make a meringue with the whites and extra caster sugar, and spread over the pie. Bake at 180°C/350°F/gas mark 4 for 35 minutes, and then at 150°C/300°F/gas mark 2 for 15 to 20 minutes.
© 2000 Frances Bissell. All rights reserved.