You can make this pie in about 10 minutes.
It's a basic custard recipe that I got from Marty.
It can be made into coconut cream or banana cream or
I still had a pie shell stored in the freezer. That's a good head start.
Whenever I make pie crust, I always make two.
I freeze one ready for whenever I need a pie fast.
Pecan pie, lemon, chocolate or even quiche can be made quickly.
Gather basic ingredients.
Dock (prick the bottom with a fork) the pie crust.
and pre-bake at 400 for about 10 minutes while you make the filling.
Bring the filling ingredients to a boil, stirring constantly.
Add the chocolate and boil, stirring for one minute
until the chocolate is well blended.
Remove from heat and whisk in the vanilla.
Whist the egg whites with 1/3 C sugar.
Whisk until glossy and stiff peaks form.
Pour filling into crust.
Top with meringue.
Spread to the edge of the crust and swirl the top.
Bake at 350 for about 10 minutes.
Let cool on a wire rack, then refrigerate.
Chocolate Meringue Pie
9" pie shell
Dock the bottom of the pie shell. Pre-bake
at 400 for about 10 minutes until li
Meanwhile make the filling:
1 C sugar
1/2 C flour
3 egg yolks
3 C milk
Combine in a medium sauce pan and bring to a boil over med-hi heat
stirring constantly until thick.
2 squared baking chocolate
Add the chocolate and boil one minute whisking until well blended.
remove from heat and whisk in
1 t vanilla extract
For the meringue
3 egg whites
1/3 C sugar
Beat with a mixer until glossy and stiff.
Fill the pie shell with the filling. Top with the meringue.
Bake ate 350 for about 10 minutes, until golden.
Let cool on a wire rack then refrigerate.