John Torode chocolate & coconut pie

Place the biscuits, butter and 25g of the coconut in a food processor and blitz to crumbs. Press into a 23cm fluted tart tin, making sure the crumbs cover the base and sides. Chill.

Break all the chocolate into pieces. Put in a pan with the cream, milk and brown sugar. Slowly heat over a low heat, stirring, until melted and thick.

In a large bowl, beat the egg yolks with the liqueur and cornflour. Set over a pan of gently simmering water, making sure the water doesn't touch the bowl. Pour the chocolate mixture into the bowl, then stir for 5 minutes or until thick. Take off the heat and leave to cool for 10 minutes, stirring continuously.

Pour into the biscuit case. Sprinkle with the remaining coconut and chill for at least 1 hour.

Put the caster sugar and 60ml water in a pan. Boil for 5 minutes (don't stir) until the mixture is a light caramel colour. Take off the heat and leave to cool for 3 minutes.

Meanwhile, whisk the egg whites with the cream of tartar until they form stiff peaks. Slowly drizzle the caramel into the egg whites while beating, then beat until shiny.

Preheat the oven to 220C/200C Fan/Gas 7. Spoon the meringue over the chocolate filling. Bake for 3 minutes or until the meringue starts to colour.