Soft Pie

When we made our quiche we made two balls. The second dough ball is for our soft pie. To make our dough I combined the flour and salt first. Next, I added lard and cut it in with a pastry blender, when that was all done I added water. I laid the dough in a pan and covered it with suran wrap, to put in the fridge for next day. 

The next day I needed to make the chocolate pudding and meringue. The pudding was first, so I put all the dry ingredients in a sauce pan. The ingredients were: corn starch, salt, chocolate powder, and sugar. I then separated 4 egg yolks from the whites. While stirring the milk in the sauce pan to cook. The milk has a chance to burn while cooking, so I have to stir it continuously. I temp the egg yolks, by taking some of the boiling milk, putting it in the glass with the egg yolks, beating the eggs warming them up. I do this because if I put them in the boiling sauce pan they will harden and ruin the pudding. I keep stiring until the pudding is thick, once thick I put it on the pie crust. 

 I took my egg whites and put them in the Kitchen Aid. The Kitchen Aid whipped the yolks until they were frothy. I added vanilla, cream of tartar, once they were frothy. I then added sugar and whipped it more until stiff peaks. Once done I put it on top then put it in the oven. It cooked in the oven for 15 minutes or until golden brown. After it had to chill for 4 hours. 

I finally the next day, got to eat my pie, it was definitely worth the wait. The pie tasted amazing, the crust was my favorite part. The crust was nice and flaky and worked well with the thickness of the pudding. The pudding was nice, thick, and rich. The meringue added a great sugary-like taste to it. I was very impressed on how it turned out. This is the first time I have tried meringue and it was extremely delicious.