French Silk Chocolate Pie
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.
4 users found this review helpful
Nov. 28, 2013