Fennel and Black Licorice Meringue Pie

Steps

1. 1

   Make the shortcrust dough

   • In a large bowl, whisk together the flour (155 g) and kosher salt (1.5 g).
   • Add the cold butter cubes and, using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible (about 2 minutes).
   • This keeps the crust flaky.
   • Drizzle 3 tbsp (45 ml) ice water over the mixture, stirring gently with a fork until the dough just comes together in shaggy clumps.
   • Do not overmix.
   • Form the dough into a flat disc, wrap in plastic film, and refrigerate for at least 30 minutes (or up to 2 hours) to relax the gluten and prevent shrinking during baking.

   + Show details− Hide details

   Ready when: Dough is cold and holds together when squeezed

   Tip: Use ice water and work quickly so the butter stays cold and produces a flaky crust. If the kitchen is very warm, chill the bowl and flour too.

2. 2

   Line and blind-bake the crustOven 375°F / 190°C

   • Preheat the oven to 375°F (190°C).
   • On a lightly floured surface, roll the chilled dough disc to a 12-inch (30 cm) circle about ⅛ inch (3 mm) thick.
   • Transfer it to the 9-inch (23 cm) pie dish, letting the excess hang over the edge.
   • Trim and crimp the edge, or fold under and press for a simple rim.
   • Prick the bottom with a fork in 6–8 places.
   • Line with crumpled parchment paper and fill with pie weights or dried beans.
   • Blind-bake at 375°F (190°C) for 15 minutes, until the edges are pale golden.
   • Remove the weights and parchment, prick the base again if it puffed, and bake another 8–10 minutes until the bottom is set but not deeply colored (it will finish baking when the filling is added).
   • Remove and set aside.
   • Leave the oven on at 375°F (190°C).

   + Show details− Hide details

   Ready when: Crust edges are pale gold, base is set and no longer shiny

   Tip: Prick the bottom again if it puffs up during the first phase—this prevents large air bubbles. Don't let it brown; it will bake more when the filling cooks.

3. 3

   Infuse milk and cream with fennel and anise

   • In a medium saucepan, combine the whole milk (240 ml), heavy cream (120 ml), crushed fennel seeds (13 g), and star anise pods (3 pods).
   • Heat over medium heat until it just reaches a simmer—small bubbles break the surface but it doesn't boil.
   • Remove from heat, cover, and let the mixture steep for 10 minutes so the spices infuse fully and release their oils.
   • You'll smell a warm, complex anise aroma.
   • Strain through a fine-mesh sieve into a clean bowl, pressing the solids to extract all liquid.
   • Discard the solids.
   • The infusion should measure about 1 cup (240 ml).
   • If it's less, add a splash of milk to reach that amount.

   + Show details− Hide details

   Ready when: Mixture is fragrant, spice flavors are evident in the liquid

   Tip: Don't boil the liquid hard or the cream may scorch. A gentle simmer is enough to extract the aromatic oils from fennel and star anise.

4. 4

   Make the fennel-anise custardOven 160°F / 70°C

   • In a heatproof bowl, whisk the room-temperature egg yolks (4 yolks) with the honey (63 g) and granulated sugar (2 tbsp / 25 g, reserved from the meringue sugar).
   • Whisk until pale and thick, about 1–2 minutes.
   • Sift the cornstarch (16 g) and salt (0.75 g) together and whisk into the yolk mixture.
   • Slowly pour the warm fennel-infused milk and cream into the yolk mixture while whisking constantly to prevent scrambling.
   • Once combined, pour the custard back into the saucepan.
   • Cook over medium heat, stirring frequently with a wooden spoon, until the mixture thickens to coat the back of the spoon (it should reach about 160°F / 71°C on a thermometer—this pasteurizes any risk from the yolks).
   • Remove from heat.
   • Fold in the finely chopped black licorice pieces (57 g) and vanilla extract (2.5 ml) while the custard is hot so the licorice softens and flavors the filling.
   • Stir gently until the licorice is fully dissolved and the custard is a very pale gray or beige color with a subtle dark licorice swirl.

   + Show details− Hide details

   Ready when: Custard coats the back of a spoon; it reaches 160°F (71°C) for food safety

   Tip: Whisk constantly while adding the warm milk to the yolks so they don't scramble. If lumps form, strain the custard through a fine sieve. The licorice pieces will dissolve into the warm custard, adding subtle saltiness and anise depth.

5. 5

   Fill the pie crust

   • Pour the warm fennel-licorice custard into the partially baked crust, smoothing the top with an offset spatula or rubber scraper.
   • The filling should come to about ½ inch (1.3 cm) below the rim of the crust.
   • It will be warm and slightly loose but will set as it bakes.
   • Place the filled pie on a baking sheet (to catch any drips) and set aside while you prepare the meringue.

   + Show details− Hide details

   Ready when: Custard is smoothly spread in the crust

   Tip: Pour the custard while it's still warm so it settles into any gaps. If it cools and thickens, it may not spread evenly.

6. 6

   Whip egg whites for meringue

   • In a very clean, grease-free stainless-steel or glass bowl (any fat will prevent the whites from whipping), combine the room-temperature egg whites (5 whites) with the cream of tartar (1 g) and cornstarch (3 g).
   • Using a hand mixer on medium-high speed or a whisk, beat for 1–2 minutes until soft peaks form (the whites hold a shape but the tip curls over).
   • Very gradually add the granulated sugar (125 g, reserved from earlier) while beating.
   • Continue beating on high speed for 3–4 minutes more until the mixture reaches stiff peaks with a glossy sheen.
   • The peaks should stand straight up when you lift the beaters.
   • In the last 30 seconds of beating, add the anise or licorice extract (2.5 ml) and beat briefly to incorporate.
   • The meringue should be thick, billowy, and very white with a subtle anise aroma.

   + Show details− Hide details

   Ready when: Egg whites reach stiff, glossy peaks that stand upright; mixture is fluffy and thick

   Tip: Even a tiny trace of egg yolk or grease will prevent the whites from whipping. Wipe the bowl, beaters, and spatula with a clean cloth. Make sure eggs are at room temperature—cold whites take longer to whip.

7. 7

   Spread meringue and create peaks

   • Spoon the meringue onto the hot custard filling, starting from the edges and working toward the center.
   • Use the back of a spoon or an offset spatula to spread it, making sure the meringue touches the crust all around (this seals it and prevents shrinking).
   • Once the filling is covered, create decorative peaks by gently pulling the back of the spoon upward to form little mountains across the surface.
   • The peaks should be about 1–2 inches (2.5–5 cm) tall.

   + Show details− Hide details

   Ready when: Meringue completely covers the filling and crust; peaks are formed

   Tip: Work quickly so the meringue doesn't start to deflate. Spreading it on hot filling helps it cook through. Peaks will brown nicely and look more impressive.

8. 8

   Bake the meringue and finish the pieOven 375°F / 190°C

   • Bake the pie at 375°F (190°C) for 15–18 minutes, until the meringue peaks are golden-brown (some darker tips are fine) and the filling no longer jiggles when you gently shake the pie.
   • The internal temperature of the meringue should reach about 160°F (71°C) for food safety.
   • The pie should smell wonderfully of fennel, anise, and toasted sugar.
   • Remove from the oven and place on a wire rack.
   • Let cool to room temperature (about 1.5 hours), then refrigerate for at least 2 hours before slicing.
   • This allows the filling to set completely and makes serving cleaner.

   + Show details− Hide details

   Ready when: Meringue peaks are golden-brown; filling is set and doesn't jiggle; internal temp of meringue reaches 160°F (71°C)

   Tip: Don't skip the cooling and chilling time. A warm pie is hard to slice cleanly. If you want to add garnish, dust the cooled meringue with optional licorice powder just before serving for a dramatic touch.

9. 9

   Serve and garnish

   • Slice the pie with a hot, wet knife (dip it in hot water and wipe dry between cuts) for clean slices.
   • Dust the meringue lightly with black licorice powder if desired for visual impact.
   • Each slice will show the flaky golden crust, pale fennel-licorice filling with a silky custard texture, and billowing toasted meringue.
   • Serve immediately at room temperature or chilled, depending on preference.

   + Show details− Hide details

   Ready when: Pie is sliced cleanly and plated

   Tip: A hot, wet knife cuts meringue without tearing it. If the knife becomes sticky, dip it in hot water and wipe again. The pie is at its best within 24 hours of baking.