Balancing the menu’s abundance of summer fruits is rich and velvety Chocolate Meringue Pie—always a crowd pleaser. Our version features a silken filling nestled between a flaky homemade piecrust and peaks of frothy topping caramelized to a tantalizing golden brown.
Photography Marcy Black Simpson
Styling Sidney Bragiel
Recipe Development and Food Styling Loren Wood
Our summer dessert recipes can be found on page 35 of the July/August 2016 issue of Victoria.
What a very special issue indeed! The Summer food dessert look so wonderful!
Thanks for the lovely recipes and the great tablescape decorating ideas!
Brandon Hartford
Te Deum Cottage
Looks so mouth watering good! My paternal grandma who lived on a farm made the best pies using crust with lard. I loved her perfect meringue so golden on the edges!
Barbara, I love reading that someone else has a mother or grandmother that made pie crust with lard. My mother always made her crust with lard. I use shortening and butter, but I certainly feel lard was spot on. My folks knew Monroe Boston Strauss who was the pie king. He wrote the book Pie Marches On in the forties. I have his cookbook, his rolling pin and his baptismal certificate. He only used lard! Thanks for sharing. I know this was from 2016 and now it’s 2018, but Victoria has been around a long time, except for that year or so when they were gone.
Me encantan sus revistas y libros, por ello solicite recientemente un envío mismo que ya me fué cargado en mi tarjeta pero aún no se cuando lo voy a recibir, les agradecería mucho su información. Felicidades por los temas tratados.