I am a big fan of Halloween and I had the idea for this Bloody Bone Pie months ago, I’m so excited to finally share it with you! It has a pastry base – but don’t let that scare you! If you don’t want to make your own pastry you can use shop bought or change it into a biscuit base, I’ve included full instructions in the recipe notes. It’s filled with sweet strawberry jam and creamy vanilla no bake cheesecake. The blood splatters are coloured white chocolate and the bones are meringue – for that extra crunch! I think it’s the perfect mix of pretty and creepy!
To make the pastry I rubbed the butter, icing sugar and flour together with my hands. I added the milk and bought it into a dough. Then wrapped it in cling film and chilled it in the fridge for 30 minutes.
I rolled the pastry out, big enough to fit my tin. It’s handy to roll it out onto cling film as it makes it very easy to pick up and transfer to the tin. I lined the tin with pastry and pricked the bottom with a fork.
Then I lined the pastry with baking paper and baking beans and baked it for 15 minutes until it was cooked through.
I took the baking paper and baking beans out, and baked the pastry again for another 10 minutes until it was golden brown. Then I left it to cool fully.
I filled the pastry case with a thin layer of strawberry jam. Then I made the cheesecake mixture by whisking the cream cheese, icing sugar and vanilla together until smooth. Then I added the double cream and whisked again until the mixture was thick and held it’s shape. I filled the pastry case and smoothed it over.
To make the meringue I whisked the egg white and cream of tartar together with an electric whisk until stiff peaks formed. Then I added the caster sugar, whilst whisking continuously. Once all the sugar was added I whisked for 5 minutes until the meringue was thick and glossy.
I piped out bone shapes onto a lined baking tray using a piping bag fitted with a circular nozzle. They baked for 1 hour, then I left them to cool.
To decorate the pie I melted the white chocolate, then added the vegetable oil and red food colouring. I flicked and splattered it over the top of the pie using a fork. Then I added the meringue bones on top.
The Bloody Bone Pie was so yummy! All the elements come together so well, and it’s kind of like an eton mess with the strawberry, cheesecake, pastry and meringue all combined.
I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Jo’s Kitchen Larder, and Fiesta Fridays hosted by Pantry Portfolio and Spades, Spatulas & Spoons.
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Bloody Bone Pie
For the pastry
- 200 g Plain flour
- 100 g Butter or baking spread
- 1 tbsp Caster sugar
- 45-50 ml Milk or cold water will work too
For the filling
- 500 g Full fat cream cheese
- 1 tsp Vanilla extract
- 200 ml Double cream
- 80 g Icing sugar
- 6 tbsp Strawberry jam
For the 'blood' splatters
- 40 g White chocolate
- 1 tsp Vegetable oil
- Red food colouring
For the meringue bones
- 1 Egg white
- Caster sugar double the weight of your egg white to get the amount
- 1/4 tsp Cream of tartar
- 1/4 tsp Vanilla extract
Pre-heat your oven to 200C/180C Fan/350F/Gas Mark 5
To make the pastry put the plain flour and caster sugar into a bowl and stir together, then add the butter and rub the mixture together with your fingers until it resembles breadcrumbs
Add the milk or water, add it a bit at a time as you may not need all of it, and bring it together into a dough. Wrap it in cling film and chill for 30 minutes
Roll out the pastry (you can roll it out onto cling film to make it easier to lift up) and line a 9 inch tart tin. Use a fork to prick the bottom of the pastry
Scrunch up some baking paper and line the pastry, then add baking beans. Bake it for 15 minutes
Take the pastry out of the oven and remove the baking beans and paper. Trim the edges for a neater finish if needed
Bake the pastry again for 10 minutes on the same temperature, or until golden brown all over and cooked through. Leave to cool fully
Turn the oven down to 90C/200F (it’s hard to convert this exactly into Gas Mark as it’s less than a half)
To make the meringues first find out the weight of sugar to use, weigh your egg whites, then double the sugar weight
Whip up the egg whites with the cream of tartar with an electric mixer until stiff peaks form
Continue to whisk the egg whites with an electric hand mixer and add the sugar a spoonful at a time. When it is all mixed in, keep mixing for 5 minutes until you can rub the meringue between your fingers and cannot feel any grains
Put the meringue into a piping bag fitted with a circular nozzle and pipe it out onto lined baking trays in bone shapes
Bake the meringues for 1 hour, then cool fully
Fill the pastry case with a thin layer of strawberry jam
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract
Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape
Fill the pastry case with the cheesecake mixture and smooth it over. Put it in the fridge to set for 3-4 hours
Melt the white chocolate, then add the vegetable oil and red food colouring. Flick and splatter it over the top of the pie using a fork
Add the meringue bones on top
Serve immediately, store any leftovers in the fridge and eat within 2 days
If you want to give the pie a biscuit base instead, use a food processor or a rolling pin to bash up 350g digestive biscuits. Mix in 150g melted butter then line the tin all around the bottom and sides with the mixture, bake for 10 minutes on 160C Fan/180C/350F/Gas Mark 4. Leave to cool fully before adding the filling.
You can use any other jam besides strawberry but I recommend a red one for the 'blood' effect!
The meringue mixture may make a few more bones extra than you need to decorate the pie, but you can serve each slice with one.
You can find more of my Pastry recipes by clicking here! Or for more Halloween recipes click here!
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