 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
One of the pies that my grandma used to make for summer picnics and family get togethers. She got the recipe off a Crisco can...the only shortening she ever uses! Ingredients:
1 1/2 cups sifted flour |
1 teaspoon salt |
1/2 cup crisco shortening |
3 tablespoons water |
1/3 cup sugar |
1/3 cup flour |
1/3 cup dark brown sugar |
2 cups milk |
3 eggs |
1 teaspoon vanilla |
0.5 (1 ounce) baking chocolate square |
1 cup diced marshmallow |
Directions:
1. For crust; sift flour and salt into a bowl. Then remove 1/4 c flour.
2. Cut shortening into remaining flour utnil pieces are size of peas.
3. Make paste with the 1/4 c reserved flour and water. Add to shortening-flour mixture.
4. Mix and shape into ball.
5. Roll dough on lightly floured board to 12 inch diameter and 1/8 inch thick. Line pie plate; trim 1/2 inch from edge of plate, turn edge under;flute. Prick generously with fork.
6. Bake in preheated 425 degree oven for 12 minutes.
7. For the filling:.
8. Mix dry ingredients with milk; cook over low heat until thickened- about 15 minutes.
9. Add egg yolks and cook about 5 minutes. Stir in vanilla and chopped chocolate.
10. Fill pastry shell and top with meringue made of egg whites beaten with melted marshmallows. Brown in a 350 degree oven.
|
|