On March 14, because it was 3.14, I not only made an espresso chocolate pecan pie for our birthday dinner gathering that Friday evening, but I made a second pie for the following night: chocolate meringue pie. A sentimental favorite that has always been entirely too tempting for me, richly chocolated and quickly consumed, I was just glad to not screw up the par-baked crust this time around. The meringue could have fluffed up a bit more but it's certainly not going to be denied its entry onto the playing fields of my tastebuds once dessert time has commenced.
"Chocolate Meringue Pie," based on a classic and common recipe.
No comments:
Post a Comment