Soft Pie

To start off I had to make a crust that consisted of flour, salt, lard, and water. I mixed together the salt and flour first. Next, I had to cut in the lard with a pastry blender. This didn't take long to do. After that I had to put in some water. I then formed it into a ball and used the palm of my hand to form a thick disk.  I got out a rolling pin and put a sleeve over it. Then we grabbed a towel like object to lay down and I floured it. I used my hands to move the flour all around the towel. Then I took my rolling pin and rolled it around the towel. Once this was done I then grabbed the disk and started rolling it out. Once to the front, then to the back, then left, and right. Then I repeated that until it was big enough to fit into my pie pan. I took the towel and folded it in half and then in half again so my dough was about a fourth of the pie pan. I then set it in the pan to unfold it. Once it was all nice and neatly in the pan I took a butter knife and started to cut off the extras off the side so that there was only about an inch left. Then I used my thumb and forefinger to make design on the crust top. Once we had the crust all nice and put into the pan I put holes in it so it wouldn't have air bubbles when it was cooking. I cooked the crust until it was golden brown and that took about 15 minutes.

The next day I started to make my pudding for the pie. I made chocolate pudding for it. For this I needed; sugar, cornstarch, salt, milk, 4 eggs, unsweetened baking chocolate, and vanilla. I put all the dry ingredients into the sauce pan and mixed them together. Before I turned my burner on I had to separate the whites from the yolks. The next thing to do was to beat the yolks slightly.

Once that was finished, I then turned on the burner to about medium heat and started slowly pouring in the milk and mixing it as I was pouring it in. I had to cook this until it got thick and bubbly.

Now, was the more difficult part. To add the chocolate pudding into the eggs, while stirring so it doesn't turn into scrambled eggs. Now its time to put the eggs into the pan, still stirring. Now I had to bring it back to a gentle boil. Now, its time to add in the vanilla.

While I was making my pudding I also had to make the meringue. I had to use the egg whites that we didn't need for our pudding. I mixed them until it was nice and frothy. Now it was time to add vanilla, and cream of tater. I mixed that together until it made soft peaks. Now, I added the sugar, and we beat the mixture on high until stiff peaks formed.

Once the pudding was done I then poured it into the crust and put meringue on top and put it in the oven for about 15 minutes until the meringue was golden brown.

Now that the pie is done and the meringue is golden brown, it is time for it to sit for about 4 hours, so the pie can set.

The pie tasted great. The pudding was nice and chocolatey. It had a great flavor. The meringue was fluffy. The meringue had a nice texture to it. The top of the pie looked amazing. The cust tasted okay. I honestly would have liked it better with a graham cracker crust, but we couldn't use that, because it is too easy for us to do. The appearance of the crust looked great and the sides we nice and crimped.