The lovely chocolate custard filling in this pie is creamy and very chocolaty. It 's cooked in a double boiler until pudding-thick, poured into a baked pastry shell, and slathered with meringue. After six minutes in a hot oven, it 's ready to serve.
Photo by: Alimay
Posted: May 11, 2008
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Photo by: staceywatts
Posted: Oct. 1, 2008
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