How a grandmother’s pie recipe helped a NYC writer finish his memoir

A new year's resolution might involve spending more time in the kitchen. We asked some New Yorkers to share family recipes that bring them inspiration. New York City writer and storyteller Jamie Brickhouse talked about how his quest to recreate his Cajun mawmaw’s chocolate meringue pie led to newfound inspiration outside of the kitchen. 

Mawmaw Mable’s Chocolate Meringue Pie

From Jamie’s Gaymaw Kitchen

Mawmaw’s Pie Shell ingredients:

1 ½ cups flour

¼ tsp salt

½ cup Crisco

2 tablespoons water

Jamie’s Gaymaw Pie Shell ingredients:

1 ¼ cups flour

¼ tsp fine salt

6 tablespoons unsalted butter (use butter with high fat content like Kerry’s Irish Gold) cut into cubes

4 tablespoons lard (use leaf lard for extra flakey crust)

2 – 4 tbs ice water

Filling ingredients:

1 cup sugar              1 tablespoon vanilla

¼ cup flour         1 tablespoon butter, melted and cooled

¼ tsp salt

1/2 cup Hershey’s cocoa

2 cups whole milk

3 eggs, separated       *SAVE egg whites for meringue below

Meringue ingredients:

6 tablespoons sugar

3 egg whites at room temperature (4 egg whites for meringue as high as Mawmaw’s Queen Elizabeth do)

1 tbs corn starch

¼ tsp cream of tartar

Pinch of salt

½ tsp vanilla extract

½ cup water

Cream of tartar note: It stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. This speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue.

Cornstarch note: The cornstarch mixture of water and sugar added at the last step prevents meringue from weeping. It binds and stabilizes the liquid in the meringue (and keeps it from seeping out), leaving it shiny, beautiful, and puddle-free. Starch is especially helpful in hot, humid weather when a meringue is most likely to absorb extra moisture.

Pie Shell Steps:

1.     Chill lard and butter in freezer for 15 min.
2.     Mix flour and salt in Cuisinart.
3.     Add butter and lard to flour and salt and pulse 12 or so times until butter and lard are lima bean sized.
4.     Add 2 tablespoons ice water one at a time and pulse until flour comes together.
5.     Throw mixture into large stainless steel, lightly floured mixing bowl.
6.     Make a well in center of dough.
7.     Add more ice water a bit at time until it comes together being careful not to let it get too wet.
8.     Form dough into a ball and press down with heel of your hand and form a disc about ¼ to 1/8 inch thick.
9.     Wrap tightly with Saran wrap twice and chill for minimum of one hour and up to 3 days.
10. If not using immediately, wrap twice with Saran wrap and then aluminum foil and freeze up to 3 months.

Rollout dough: 

1.   Chill rolling pin for 15 min. in freezer.
2.   Let dough disc rest for 5 min. on counter before rolling.
3.     Roll out dough on lightly floured flat surface, working quickly. I roll on wax paper, so it doesn’t stick and it makes lifting the rolled out dough into the pie dish easier. Sprinkle ice water to bind or repair in cracks or tears in dough.
4.     Place dough in standard 9-inch pie dish (not deep dish).
5.     Trim and crimp dough.
6.     Wrap with Saran wrap and chill in refrigerator for 30 min.

 Parbake pie shell:

1.     Prick bottom of pie shell all over with fork.
2.     Place aluminum foil or parchment paper over pie shell and fill with pie weights, dried beans or pennies.
3.     Bake at 425 degrees for 15 – 17 min. until lightly browned and crust appears set.
4.     Remove from oven and remove pie weights and foil/parchment paper.
5.     Return to oven for 2 – 3 minutes.
6.     Let cool while you prepare filling and meringue.

Filling steps:

1.     In a heavy saucepan and using a wire whisk, combine sugar, flour, salt & cocoa.  
2.     In another bowl, combine milk, egg yolks, vanilla, & melted butter.
3.     Gradually add milk/egg mixture to sugar mixture, stirring until smooth.
4.     Cook over medium heat, stirring constantly until thickened (like pudding) and bubbly, (about 10 - 18 minutes). Be patient. It will thicken.
5.     Pour into parbaked pie shell.

 Meringue steps:

1. In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat, stirring constantly until clear and thick. Remove from heat.
2. In a large glass or metal bowl, beat egg whites, cream of tartar, and salt on medium/medium high until mixture is foamy.
3. Mix in vanilla, then gradually add the remaining 4 tablespoons sugar one tablespoon at a time, beating constantly on medium-high/high until meringue forms soft peaks.
4. Gradually pour in cornstarch mixture, beat on high until stiff.
5. Spread over top of pie and seal to the crust.
6. Flick the back of a dining spoon over the meringue to make pointy snow peaks.
7. Bake pie at 325 degrees for 25 minutes or until meringue tips have lightly browned.