While I've always been intrigued, I've also been a bit petrified to make anything that has any inkling to be like meringue. I think I've filed the experience away in my brain as daunting, something that must be timed and perfectly produced, otherwise... disaster. Is this true?
I am about to find out. I am making a coconut cream pie, and to make a pie, one needs a crust.
This was my first crust from scratch, and hard work in my convalescing condition. Jon had to roll the last bit of thick dough for me.
I didn't have pie weights, so I had to improvise. A source on the internet recommended using beans or rice instead.
Now comes the hard part, but I'm saving it for tomorrow.