- Grease a 20cm Pie Plate. Roll out pastry thinly and line Pie Plate with it. Crimp the edge. Spread with jam. Combine egg yolks, ground almonds or coconut, cake crumbs, sugar and almond essence. Spread on pastry lined Pie plate. Beat egg whites until stiff, gradually add castor sugar and continue beating until sugar is dissolved. Spread meringue in peaks over pie. Bake in a hot oven (230 C) for 10 minuies then lower to 190 C for a further 20 minutes or until pastry is cooked and meringue lightly browned. 6 servings.