Chocolate
And Meringue Pie
Pastry
Plain
Pastry
For one
single-crust pie or 4 to 6 tart shells
Ingredients
1½ cups sifted
all-purpose flour
½ teaspoon salt
½ cup shortening
4 to 5
tablespoons cold water
Method
1.
Sift flour and salt together.
2.
Cut in shortening with pastry blender
till pieces are the size of small peas. (For extra tender pastry, cut in half
the shortening till like cornmeal. Cut
in remaining till like small peas.)
3.
Sprinkle 1 tablespoon water over part of
mixture.
4.
Gently toss with fork.
5.
Push to side of bowl.
6.
Repeat till all is moistened.
7.
Form into a ball. (For double-crust and
lattice-top pies, divide dough for lower and upper crust and form into balls.)
8.
Flatten on lightly floured surface by pressing
with edge of hand 3 times across in both directions.
9.
Roll from center to edge till 1/8 inch
thick.
To bake
single-crust pie shells:
Fit
pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge
by pressing dough with forefinger against wedge made of finger and thumb of
other hand. Prick bottom and sides well
with fork. (If filling and crust are
baked together, do not prick.) Bake at
450° for 10 to 12 minutes or till golden.
Pie Filling
1.
Mix contents of package (1 My-T-Fine
Pudding & Pie Filling - Chocolate) with 2 cups milk.
2.
Cook over medium heat, stirring
constantly until mixture comes to a full bubbling boil. Remove from heat. Pudding will thicken as it cools.
3.
Pour into 8 or 9 inch baked pastry crust
(not recommended for crumb crusts). Top
with meringue if desired.
Meringue
Topping
1.
Beat 2 egg whites and ¼ teaspoon cream
of tartar until foamy. Gradually beat in
¼ cup sugar, beating until soft peaks form.
2.
Spread meringue over hot pie filling
sealing well to crust.
3.
Bake a 350° for 10 to 12 minutes or
until light brown. Cool to room
temperature. Refrigerate 3 to 4 hours.
Chocolate And Meringue Pie was
made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Pastry
Recipe was taken from Better Homes and Gardens New CookBook, the chapter on
“Pastry”, page 230 of the Third Printing 1970.
Pie
Filling Recipe was taken from the box of My-T-Fine Pudding & Pie Filling –
Chocolate.
Meringue
Topping Recipe was taken from the box of My-T-Fine Pudding & Pie Filling –
Lemon.
Shopping
Online
------------------------------------------------------------------------------------------------------------------
Shop
online at Amazon.com
your one stop shop with many departments, along with access to hundreds of the
world's online stores such as Macys, JCPenney, Target etc.
Sales
and discounts available daily on many products.
Rewards are available to shoppers as well.
Thank
You!
Shirley-Ann Pearman
Recipe Marketing
Marketing Sites
