Preparation / Directions:
using a fork or pie kneader, blend Crisco in to flour until crumbly.
Add cold water a little at a time until blended. Remember as my mom
says...punkin...(not really) you play with bread, you get done with
pie. The less you play with pie crust the less tough it is. Roll out
and place in pie pan, fluting the edges. For a Cream crust, place
fork holes through out crust and bake until golden on 350 degrees.
Approximately 20-25 min. Set aside to cool.
Ole Fashioned Chocolate Pie Filling
Stir well over a medium heat..never leaving the range, it is like
making candy, it will stick...you must not leave!! Stir continuously
until mixed well..then continue to stir til it is beginning to
thicken. Take off of heat, pour a small amount into egg container,
stir well and pour egg mixture back into pan. Remember to stir
vigorously or the egg yolks will seem to make a substance like curdle.
When it reaches the stage where you pour out of a spoon and it falls
in clumps...remove from heat and: add 1 teaspoon of vanilla 2 Tbs. of
butter/margarine Return to heat and: Continue to stir and
heat..watching very closely until it is very thick. Set aside to cool
and set!
Take the 3-4 egg whites..and beat til soft peaks. Add 1/4 to 1/2
teasp. of Tarter sauce. One teaspoon of sugar per egg..and continue
to beat until stiff peaks arise. Pour chocolate mixture into the
baked crust...Smooth egg white mixture over chocolate mixture...being
sure to seal edges with egg mixture. Bake in oven at 350 degrees til
peaks are brown. Take out and sit on rack to cool. *** you can use
this recipe for other cream pies...such as coconut, or banana cream.
Just substitute the appropriate flavors..coconut flakes..or banana
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