What if you cook the pie crust for a chocolate meringue pie?

* Meringue needs a cool base: Meringue is a delicate and airy topping. If you cook the crust, the heat will transfer to the meringue and cause it to deflate and become dense, ruining the texture.

* The crust will overbake: Most pie crusts are cooked blind (pre-baked) before filling. However, the chocolate filling for a chocolate meringue pie doesn't require the crust to be fully cooked. Baking it before filling will likely lead to an overly browned and brittle crust.

* Moisture is key: The chocolate filling in a chocolate meringue pie is often a bit runny. Baking the crust before filling can create a barrier that prevents the filling from fully setting, leading to a soggy bottom crust.

Here's what you should do instead:

1. Chill the crust: After rolling out your pie crust, fit it into your pie plate, trim the edges, and prick the bottom with a fork to prevent air bubbles. Then, refrigerate it for at least 30 minutes to ensure it's fully chilled.

2. Pour in the filling: Once the filling is prepared, pour it into the chilled crust.

3. Top with meringue: Spread the meringue over the chocolate filling, ensuring it covers the entire surface.

4. Bake as directed: The recipe for your chocolate meringue pie will specify baking times and temperatures. Bake the pie until the meringue is set and lightly browned.

By following these steps, you'll create a delicious and beautiful chocolate meringue pie with a perfectly crisp crust and a light and fluffy meringue topping.