Pie 1: Chocolate Raspberry Meringue

Pie 1: But who's counting...

So this is where it all begins. Where unemployed undergraduate meets empowered pie chef blogger. It sounds like a story with a beautiful happy ending....

I grew up in a family that was always together during the holidays, and while most of my family members where excited just to be together, I was excited to eat the pie. Growing up my mother and grandmother were both masters at making pie---so let's just say I was shocked moving to New York City where I realized couples didn't even know how to boil an egg. Individuals such as these needed to know what good pie was, and I had a mission. At this exact point in my life I realized it wasn't really a mission, I was an angel sent here by the heavens to help these unfortunate souls. I was commanded by God to write a blog to tell about my journey, and like a good follower I did... So here you have it, a journey set out to make a pie a week, to break the "crust" of a city and their misconception, and to make a boyfriend very very ... ... jolly.

There is a lot of great pie out there that the world hasn't been able to experience and by giving them this oppurtunity I'm sure I can give them better "filling" to their every day lives.

The first recipe is a Chocolate Raspberry Meringue Pie and the flavors are very interesting. However lets just say that it didn't last for more then a day.

CHOCOLATE RASPBERRY MERINGUE:

Crust ingredients:
1 1/2 cups graham cracker crumbs (about 10-12 whole crackers)
4-6 Tbsp melted butter
1 egg, for binding

First Start by preheating your oven to 350*F.

In a food processor insert approx 12 whole graham crackers and process until they are small crumbs (if there are a few bigger chunks this is fine, you can crumble them with your finger tips).
Place crumbs, melted butter and egg into a medium size mixing bowl and stir with a fork to combine.

Press the crumbs into a 10-inch pie pan, spreading them evenly over the bottom and sides. This part will get a little messy. Make sure you've coated the entire bottom and edges evenly so the crust bakes consistently all around.

Bake crust for 10-12 minutes. (If 12, watch closely to keep from burning)

Set on a rack to cool.

Water Proof Layer Ingredients:
1/4 cup seedless raspberry jam
2 Tbsp of sugar

Place sugar and jam in a small sauce pan. On medium high heat constantly stir mixture with a spoon so it doesn't burn. This process takes approx 5 minutes.

Take the pie shell and with a basting brush, brush a thin layer of the mixture on the bottom and sides of the crust. This will allow the crust to keep it's crunchy texture, which is important if you don't want a soggy pie crust.

Pie Filling Ingredients:
5 egg yolks
1/2 cup sugar
2 Tbsp cornstarch
2 cups milk
5 squares bittersweet chocolate, preferably Ghirardelli
3/4 tsp vanilla

Beat egg yolks in a sauce pan, and then add the sugar/cornstarch and stir well (Make sure that you work fast or the cornstarch will clump with the egg). Add 1/4 cup of milk and turn burner on High. Gradually add the milk (1/4 cup at a time within 1 minute increments), stirring at all times (make sure you reach the bottom and sides of the pan to prevent burning). When it begins to turn thick; gradually stir in the Ghirardelli and heat until thick and boiling. This part of the process will take approx. 10 mins. Remove from heat, add your vanilla, and pour into prepared pie shell. Cover the filling with plastic wrap, and prepare the meringue.

Meringue Ingredients:
5 egg whites
1 Tbsp cornstarch
1 Tbsp sugar
1/3 cup water
1/2 tsp vanilla 1/4 tsp cream of tartar
1/2 cup sugar
(1 Tbsp Ameretto if desired)
1/2 pint fresh raspberries

Preheat the oven to 350 degrees and place oven rack in the middle.

In a small pan, combine the cornstarch, 1 Tbsp sugar, and water. Cook for several minutes over medium heat, stirring constantly. The mixture will thicken and become translucent. Cool.

Beat the egg whites until frothy, then add the vanilla, cream of tartar, sugar and Amaretto. Beat until foamy. Add the cornstarch mixture and continue beating until the meringue forms soft peaks; if you lift some with a spoon or spatula, it should form a peak that stands up. The meringue will also look shiny.

Remove the plastic wrap from the pie and place the fresh raspberries over the filling.

Carefully spread the meringue carefully over the raspberrys and filling. Start by spreading it around the edges, being sure to seal the edges of the crust. Pile the meringue into the middle of the pie and make some decorative swirls with your spatula.

Bake for about 20-25 minutes. The meringue should be lightly browned. Check it frequently for the last 5-10 minutes to make sure the peaks don’t burn.

Place in refrigerator for 3 hours and serve cold.

Bon Appetit!