Pte Sucr Crust

Need six 4inch high x 2 inch deep fluted pastry pie shells
1 stick butter
c sugar
1 egg
Pinch salt
Dash vanilla
lb all purpose flour
Cream butter and sugar. Add and incorporate egg, salt, vanilla. Add
flour slowly and mix to combine. Dough will form. Put dough in
cooler for 1-1.5 hours until firm. Roll out to inch, and put into pie
forms. Blind bake shells until golden brown, about 25 min. Let cool.
Then can add pie filling.
Pie Filling (*best measured by weight use a little kitchen scale)
272 grams sugar
36 grams cocoa
68 grams flour
468 grams milk
64 grams egg yolks
8 grams vanilla
56 grams butter
Mix sugar, cocoa, and flour. Add milk, mix well. Cook over med-high
heat, stirring constantly until slightly thickened. Temper in yolks, cook
until very thick but still smooth. Take off heat, stir in vanilla and butter,
then ladle into pre-baked pie shells. Next add meringue.
Meringue
8 oz egg whites
1 tsp vanilla
Pinch salt
1 lb granulated sugar
Place all ingredients into mixing bowl of electric mixer, whisk until
thoroughly combined. Place bowl over simmering water and whisk until
temperature reaches 130 - 140 F; warm to touch, and sugar is
dissolved. Put mixing bowl back under electric mixer and whip on high
speed until desired consistency; looking for firm peaks and shiny
meringue. Dollop meringue onto filled pies, make peaks with spatula.
Toast meringue with torch or put pies in 350 oven until tops toast.