MY Mile High Chocolate Cream Meringue Pie!
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- 1/3 c
- all purpose flour
- 1 1/2 c
- white granulated sugar
- 1/4 c
- heaping hersheys cocoa unsweetened
- egg yolk, reserve egg whites for meringue
- 1/4 c
- unsalted butter
- 1 can(s)
- 1 -12 oz can carnation canned milk
- 1/4 c
- or less water to add to the carnation milk to make 2 cups
- 2 tsp
- vanilla bourbon extract
- 1 dash(es)
- sea salt
1 1/2 C White Sugar
1/4 "Heaping" C Hersheys Cocoa, not sweetened, (I like my Pie rich so I always put in MORE Cocoa)
3 Egg Yolks, "reserve egg whites for Meringue.
1/4 C Unsalted Butter
1 12oz. Carnation Canned Milk + enough water to make a full 2 Cups.
Dash of Salt
1/2 C. + 1/4 C. All purpose Flour
1/2 tsp salt, mix will with pastry blender
add 1/4 C unsalted butter cut up NOT room temperature, Blend well with Pastry blender. Once blended Add 1 tblsp of water at a time, using a fork mix well, until dough isn't too sticky. I usually add 4 to 5 but if doubling recipe for double crust use 7-8 tblsp water. Flour surface and hands as well as rolling pin, put dough on floured surface roll out adding very little flour at a time to keep the dough from sticking to surface and rolling pin. Roll into a perfect circle, once rolled out to your pie plate size fold in half put baking dish in front of crust slip into dish halfway and unfold the other side to fit over the dish, flute to your liking. If baking crust for a cream pie prick bottom and sides and bake in hot oven 425* for 12-15 minutes depending on your oven temperature and the browning of pie crust you desire.