Ooooh, thank you. Cook's Illustrated is one of the best things ever. They have a lot of their recipes up on their Web site, too.
Oh, and baking the crust, letting it cool, and then filling and baking it is because of the (relatively) super-wet filling. It's a good idea with all meringues or puddings.
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Date: 12/5/05 08:01 pm (UTC)Oh, and baking the crust, letting it cool, and then filling and baking it is because of the (relatively) super-wet filling. It's a good idea with all meringues or puddings.