This decadent pie will melt in your mouth.

Ingredients: (Serves 6-8)

• ½ recipe basic crust
• 1 egg, lightly beaten
• 2 tablespoons water
• 3 tablespoons golden syrup
• 170 g/6 oz caster sugar
• 55 g/2 oz unsalted butter
• Pinch of salt
• 1 teaspoon cider vinegar
• 75 ml/2½ fl oz whipping cream
• 1 teaspoon vanilla essence
• 2 teaspoons powdered gelatine
• 2 tablespoons water
• 3 large egg whites
• 1 tablespoons caster sugar
• 235 ml/8 fl oz whipping cream

Method:

Preheat the oven to 220°C/425°F/Gas mark 7. Roll out the pastry dough and line a 23-cm/9-inch pie dish. Crimp the edge and prick the bottom and sides with a fork. Brush the edge with egg and bake for 15 minutes. Transfer to a wire rack to cool. Combine the water, golden syrup and sugar together in a heavy-based saucepan. Stir over low heat until the sugar has dissolved. Stop stirring and bring to the boil. Boil for 10 minutes, occasionally swirling the liquid around the saucepan. When the mixture turns to dark amber, remove from heat. Cool for a few minutes, then add the butter, salt and vinegar. Swirl to melt the butter.

Add 235 ml/8 fl oz whipping cream, return to the heat and simmer for 1 minute, stirring gently. Remove from the heat. Sprinkle the gelatine over 2 tablespoons water in a small saucepan. Cook over medium-low heat for 3 to 4 minutes, stirring occasionally, until the gelatine has dissolved.

Add the gelatine mixture to the butterscotch and transfer to a large bowl. Whisk the egg whites with an electric whisk. When they become foamy, add 1 tablespoon sugar. Continue beating until stiff. In another bowl, beat 235 ml/8 fl oz cream on medium-high speed.

Gently fold the whipped cream into the butterscotch mixture. Fold the egg whites into the butterscotch and cream mixture, 1/3 at a time, until well combined. Pour the filling into the cooled piecrust and refrigerate for 3 hours, or until the filling has set. Refrigerate any remaining pie for up to 3 days.