by Heather Harris Brady
Most of the time I think pie crust is just okay, it’s mostly just a vehicle for the filling, so when I get a chance to try something new with it I like to give it a go. I was going through some old Farm Journal cookbooks and they talked about pie crusts made with soda crackers and meringue.
This sounded strangely delicious to me, because when I was little and we were snowed in (which could be for a week at a stretch sometimes) my grandma would make a treat with crackers and marshmallows. She’d lay the crackers out on a baking sheet, put a marshmallow on each one and put them in the oven until the marshmallows were toasted. There was something about the sugary salty crunch that I loved.
With this crust you make a meringue, fold in the crumbs and prebake it. I made a silky chocolate bavarian cream to use up the leftover egg yolks.
Chocolate Pie with Meringue Crust, Makes one 9″ deep dish pie
- 3 egg whites
- 1 c. granulated sugar
- 12 crushed soda crackers
- 1/2 c. almond flour
- 1/2 t. baking powder
- 1 t. vanilla
For the filling:
- 3 egg yolks
- 3 oz. dark chocolate, chopped
- 1 c. milk
- 1/3 c. granulated sugar
- 1 pkt. unflavored gelatin softened in 1/4 c. cold water
- 2 c. whipped cream
Preheat the oven to 375 and whip the egg whites to soft peaks.
Beat in the sugar, a few tablespoons at at time, and whip to stiff peaks.
Crush the crackers to fine crumbs.
Fold the crumbs, almond flour, baking powder, and vanilla into the meringue.
Spread it into a greased 9″ pie dish.
Bake for about 30 minutes, until lightly golden brown. Set it aside to cool. It will fall and shrink slightly.
Combine the egg yolks, sugar, chocolate and milk in a pan. Mix well.
Heat, over medium, stirring constantly until the mixture thickens. Stir in the gelatin and cool to room temperature.
Whip the cream.
Fold it into the chocolate.
Pile the filling in the shell and chill, lightly covered, for at least two hours. You can also freeze the pie at this point. (I did.)
Garnish with chocolate shavings and serve. I served mine frozen, because it was a really hot day. But if you want to enjoy the silkiness of the filling you’ll want to serve it out of the refrigerator instead.