French Silk Chocolate Pie I
It is indeed a delicious treat! As an earlier review noted, the eggs should be separated, the yolks beaten one at a time into the creamed butter/sugar mixture, and then the whites beaten with sugar and folded into the chocolate mixture.
I've made this using eggs pasteurized at home (warmed to room temperature, then held for 3 minutes in ample 145 degree water, then cooled) and it works well. The meringue may not have quite the volume as when made from raw egg white, but it's plenty light to make a delicious, ample filling for an 8-inch shell.
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Jun. 11, 2013