How to prevent a soggy pie crust

There is nothing I hate more than a soggy pie crust.  You put all that effort into making a delicious, flaky pie crust and it is all for nothing after the pie is just a few hours old.  Well, here is a quick, easy, delicious solution.  I like to use milk chocolate with Banana Cream Pie and Coconut Cream Pie.

Preventing a Soggy Pie Crust

1/2 c chocolate, milk, dark, white (plus additional as needed)

After taking your pie crust (blind baked) out of the oven, immediately sprinkle chocolate chips or white chocolate chips into the hot crust.

Let them sit until melty then spread a thin layer around on all surfaces of the crust (sides and bottom).   If the chocolate is really slow in melting, put the pie shell back in the oven for just a few minutes.

Allow to set up and harden but do not refrigerate.  Add your filling and then proceed as directed by the recipe.  The chocolate will prevent any moisture from the filling from being absorbed by the pie crust.

NOTE:  If you happen to have a large bubble form in your blind baked pie shell, carefully remove the top of the bubble and proceed as stated above.  The chocolate will coat the divot formed by removing the top of the bubble and won’t be noticeable when filled.  (you can see the divot in my pie crust in the photo)