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This is a combo of three recipes from the Bravetart cookbook to make one pie.
1. Crust
I followed the recipe for the crust used in the key lime pie recipe, but I used store bought Graham crackers instead of homemade. I'm guessing her homemade ones are more moist, because my crust came out really sandy. So, I'd either stick to a crust recipe you trust or do the whole homemade shebang.
2. Pudding
For the filling, I used the vanilla pudding recipe used in the Boston cream pie recipe. I added a few tablespoons of cocoa powder to chocolate-ify it. I then followed the process for the lemon meringue pie recipe to fill and chill.
3. Meringue
Good God there is so much meringue. The recipe is easily enough for 2-4 pies.
Overall the pie came out to be like a B+? The meringue really overtook it, and I wish I had used my go to crust recipe (I like the proportions in Bobby Flay's throwdown pumpkin pie)
