Dec 24, 2010
This is a great pie and only requires a few preparation “must dos” go guarantee it turns out perfect. I think the texture of the sugar (or lack there of) is critical. As other reviewers noted, the pie may have a “grainy” texture if regular sugar is used. You do not have to go out and purchase “extra fine” sugar if you have a food processor. I put regular sugar in a food processor and let it go for 7-10 minutes and the result is perfect texture sugar. Check the sugar and process it longer if you detect any graininess at all. I agree that the butter and eggs should be at room temp before mixing. I disagree with some reviewers who cut down on the egg mixing time from the recommended 5 minutes per egg. I believe the 5 minutes is an absolute minimum to obtain that smooth/fluffy texture. I would stretch it to 6 or 7 minutes if you have a hands free mixer. Also, NEVER make this without pasteurized eggs. Even though the chance of salmonella infection by using non-pasteurized eggs is slim, why take the chance? You may not find pasteurized eggs in most “chain” groceries, but they can usually be found in specialty groceries. Finally, the first time I made this, I used a graham cracker pie crust. Sweet overkill? Maybe, but you be the judge. Whipped cream is a must to cut the sweet taste a bit. Garnish with fresh mint leaf. UPDATE 12/23/10. I used extra fine sugar AND I put the sugar in a food processor for 2-3 minutes. Kitchen Aid free standing mixer for eggs @ 7 min. each. Perfect!
—GUYCHEF
