CHOCOLATE CREAM PIE WITH MERINGUE Pie Crust: Makes (2) 9 Crusts 1 1/2 c all purpose flour 3/4 tsp salt 3/4 c shortening 4-5 Tbsp cold water Chocolate Cream Pie 3 c milk 2 squares of unsweetened chocolate 1 c granulated sugar 1/3 c all purpose flour 1/4 tsp salt 3 egg yolks, slightly beaten 2 T butter 1 tsp vanilla. Meringue 3 egg whites 1/2 tsp cream of tarter 1/3 c sugar Pie Crust Directions This Directions for this Crust are very helpful to instruct you for non-baked pie shells when a recipe requires you use a non-baked crust and directions for a pre-baked shell when needed. Measure the flour into a mixing bowl and mix in the salt, add in the shortening. With a pastry blender or two knives, cut in until you have it the consistency of coarse meal. One spoonful at a time, sprinkle with the cold water. Mix lightly with a fork until the dough clings together and cleans easily from the bowl. Separate into two evenly sized flattened balls and chill until you are ready to use. To Roll Pastry: Use a lightly floured surface or a pastry cloth and lightly floured rolling pin. Roll each of the flattened balls. If you only require one for the recipe, then just do one and you can freeze the other until you need it. If doing a pie that requires a top, roll one crust slightly larger and use it for the bottom crust. Roll out the crust so it is about 1 larger than the plate you are putting it in. To Line The Plate: Roll the pastry over your rolling pin and transfer it to the pie plate. Unroll it and ease into place, being careful not to stretch the pastry. Trim off any extra pastry. For Baked Pie Shells: Flute the edge of the pastry in your favorite way. Prick with at fork at 1 intervals and bake in a preheated over 450* for 10-12 minutes or until golden brown. Cool before adding the cooked filling. For Unbaked Pie Shells: Prepare as above but do not prick the pastry. Add the uncooked filling and bake as directed in the filling recipe. Chocolate Cream Pie: Preheat oven to 425 degrees F. Prepare pastry and roll out dough and line pie plate for one 9 crust. Flute edges and prick bottom. Bake for 10-12 minutes or until golden brown. Let Cool. Scald the milk in a saucepan and add the chocolate to the heated milk and stir until they have melted and are stirred in. In another saucepan combine the sugar, flour and salt. Mix together then gradually add scalded milk. Cook over medium heat, stirring constantly until thickened. Cover and cook 2 minutes longer, stirring occasionally. In a heatproof bowl, slightly beat the 3 egg yolks and stir a small amount of the hot mixture into them. Then, blend this mixture back into the remaining hot mixture and cook 1 minute longer, stirring constantly. Remove from heat and blend in the butter and vanilla. Cool to lukewarm and turn into the baked 9-inch pie shell. Meringue: Preheat the oven to 375* F. Beat together the egg whites and cream of tarter to form stiff but moist peaks. Gradually add in the sugar and beat until very stiff and shiny. Spread on the lukewarm pie, touching pastry rim all the war around. Swirl points. Bake in preheated over until the tips become golden brown. (about 12 minutes but watch carefully so you do not burn). Cool at room temperature.
Posted on: Mon, 21 Oct 2013 15:39:06 +0000
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