Moogle Meringue Pie
Sugar and spice and everything nice, is what moogle meringue pies are made of. :3

Ingredients:
aldgoat milk
dodo egg
maple sugar
mineral water
salted butter
rolanberry
vanilla beans

Directions:

Preheat your skillet to 375 degrees F.

Beat dodo egg yolk in a medium bowl (you only need one because a dodo egg is huge!), reserve the egg white in another medium bowl. Set aside.

Slice a rolanberry in half. Finely chop one half. Set both aside.

Boil mineral water, maple sugar, and vanilla beans for 1 minute. Remove from heat. Remove vanilla beans and set aside.

Gently whisk the vanilla flavored mixture into the egg yolk in small batches.

Return the egg yolk mixture back to the skillet on low. Cook an additional minute.

Make the meringue topping while the pie filling is cooking. Beat the egg white furiously (with a whisk, not your fists!) while adding small amounts of maple sugar until stiff peaks form.

Remove the egg yolk mixture from heat and stir in the chopped rolanberry and salted butter until combined, turning the pie filling slightly pink.

Pour the rolanberry vanilla filling into a pre-made pie shell (preferably one earned from local leves, not the store bought kind).

Top the filling with the meringue. Give your moogle pie some character by fluffing up the meringue around the moogle's cheeks and ears.

Bake in your skillet for 10 minutes, or until the meringue tips turn golden. Remove and let cool.

Now for the finishing touches! Cut the vanilla bean in half and place it on the pie for the eyes, and place the halved rolanberry for the nose.

Enjoy!