For those of you who don't want to risk the (granted, very small) issues with raw eggs, it's very easy to pasteurize eggs yourself. Just add eggs to a pan of water, and heat over medium heat to 140 degrees. Hold at 140 for 3 minutes for large eggs, 5 minutes for jumbo (don't go much above 140 or you'll have soft boiled eggs). Pull off heat and immediately run under cold water. I have small children so this is how I handled the eggs.
For the pie-it turned out very nice! I followed the recipe closely, although I only had semi-sweet chocolate (Guittard). I upped the chocolate to 4 oz, and dropped the sugar about a quarter cup.
I personally liked the amount this added to the crust. I used a deep dish pie crust. If I made it again I might add a couple Tbsp of cocoa or something like that because it just wasn't *quite* chocolate-y enough, but I like very dark, not very sweet chocolate.
For this recipe I would NOT use egg beaters, and of course you can't use margarine. If your chocolate was too warm when you add it, you're probably going to run into issues.
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For those of you who don't want to risk the (granted, very small) issues with raw eggs, it's...