The Chocolate Cream Pie was very rich, and more dense than the kinds I have sampled in the past. The Pumpkin Pie turned out as expected. But the topping was an unexpected addition, and reminded me of something I would find on a Dutch Apple Pie.
I focused on the Lemon Meringue Pie. I have made several of these in the past, but from a store mix. This was a wonderful experience for me. The flavors were aromatic and robust, and the finished product was delectable. The filling thickened well on the stove, but seemed to thin as it came to rest while waiting for the pie shells to bake. Our instructor indicated we needed the mixture to come to a boil on the stove, to allow the starches to release to their full potential. This greatly affected our finished product.
Our Meringue was mixed by hand by our team. This was a very significant experience! I have always used an electric hand mixer for this in the past. Our first meringue was beaten until smooth and glossy, but it did not peak. This happened because the sugar was incorporated before the egg whites had been beaten to a full soft peak stage. We made a second meringue, which reached a stiff peak and was smooth and glossy. We garnished our pie with some well placed Lemon Zest Curls.