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robin is looking for: (5 recommendations)
Crumbled vanilla wafer crust. Filling eggs, melted chocolate bar and whipped cream. This was mothers recipe with no directions and trying to figure out how to not have raw eggs.

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Last updated: May 16, 2013 8:53 am
Posted: May 15, 2013 8:23 am
 
Commented by: Connie-O
May 15, 2013 8:45 am
http://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/
Comments:
Connie-O
May 15, 2013 8:48 am
You can pasteurize your own eggs or substitute a cholesterol free pasteurized refrigerated egg product. Having a brain freeze right now and cannot for the life of me remember the name of the product.
 
May 15, 2013 8:56 am
If the recipd doesn't involved cooking/baking you are safer buying pasteurized eggs for this recipe. Old recipes for chocolate mousse have also been revised to avoid using raw eggs. Those ingredients are similar to making mousse. What exactly does your recipe make?
 
Commented by: grandmama
May 15, 2013 10:18 am
You know I write notes like that! I know what it's about but no one else would have a clue! :-)
 
Commented by: robin
May 15, 2013 11:01 am
I asked for help with recipe with eggs. It says 3 eggs separated, one chocolate bar, one cup powdered sugar. , one cup cream, one cup nuts. Only directions I have say add sugar to yolks, choc and cream. Add beaten whites and eggs. So if put yolks with chocolate to melt would they cook enough
Comments:
Celeste
May 15, 2013 11:26 am
Mix the yolks into the cream then add the chocolate a little at a time while mixing. Is how I would do it.
 
Celeste
May 15, 2013 11:37 am
Or add the yolks to the sugar, mix well, add the chocolate to the cream (room temp) mix well, add the chocolate milk mixture to the egg mixture.
 
robin
May 15, 2013 12:09 pm
Eggs still raw?
 
Celeste
May 15, 2013 1:29 pm
Oh, I didn't realize you weren't going to bake it. What Marie C said below :)
 
Commented by: Celeste
May 15, 2013 11:27 am
:)
Comments:
May 15, 2013 1:18 pm
Beat the egg whites set aside. Heat cream over a double boiler. Add chopped chocolate and stir as it melts. Beat yolks and add a small amount of the warm cream chocolate mixture to temper. Add the tempered egg mixture to the rest of the cream mixture. Stir in nuts. Fold egg whites into the hot mixture. The heat from the cream mixture will be enough to cook the eggs. Pour into prepared pie crust. Refrigerate.
 
Celeste
May 15, 2013 1:29 pm
YAY Marie C.!!!
 
robin
May 15, 2013 3:03 pm
U whip the cream and it doesn't go in pie crust but crushed wafers. It tasted and had texture of pudding
 
PAMELA D. aPROpos of nothing
May 15, 2013 3:24 pm
U whip cream and it doesn't go in pie crust.? Not sure what you mean there, the cream gets whipped into cream for a topping but not into the pie?
 
robin
May 16, 2013 8:53 am
You whip cream and whip egg whites and mix everything together and pour over wafers
 
Recommended Recipe:
Photo of: French Silk Chocolate Pie

French Silk Chocolate Pie

Submitted by: Pillsbury Bake-Off® Contest 
Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite. 
Recommended by: Marie C.
May 15, 2013 3:38 pm
Is it something like this? It seems like you have an incomplete list of ingredients if the cream is used just as a topping.
Comments:
May 15, 2013 6:14 pm
I feel like we are playing 20 questions.
 
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