Dessert was the chocolate cream pie that I had baked up that morning.
When baking cream pies, you have to blind-bake the crust, which just means that you bake it before you put the filling in. In order to prevent shrinkage, and the crust falling down from the sides of the pie pan, you need to put something heavy in the middle while it bakes. If you don't have pie weights, which I don't, you could use dried beans, rice, etc.. I used buckwheat that had been in the pantry forever.
Just roll the dough out and place it in the pie pan, trim, and pierce with a fork along the bottom and sides. Line with the shiny side of tinfoil (you could give the tin foil a quick spray to ensure it doesn't stick), and then fill with something heavy to hold it down.
You could also line the pie dough with tin foil, then put another pie plate on top to hold it down.
This will keep it nicely until it's chilled and you cover it with whipped cream.
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