Recipe: Auntie Pastos' Chocolate Sin Pie

AUNTIE PASTOS' CHOCOLATE SIN PIE
Source: Suresave
Recipes of Hawaii, Hawaii's Kitchen,
From: KHON Fox 2; August 23, 1998

FOR THE CRUST:
1 cup graham cracker crumbs
2 Tbsp. sugar
3 Tbsp. melted butter
FOR THE FILLING:
1 1/2 cups powdered sugar
1 1/4 sticks softened butter
2 extra large eggs, beaten*
4 oz. semisweet chocolate
1 tsp. creme de menthe
TO SERVE:
whipped cream
toasted sliced almonds

TO PREPARE THE CRUST:
Preheat oven to 350 degrees F.

In medium mixing bowl mix crumbs and sugar, add the melted butter and mix with fork until completely incorporated and moist. Press into 9-inch pie tin evenly around all sides (about 1/4-inch thick).

Place in oven and blind bake for 10-15 minutes until golden brown. Remove from oven and cool on wire rack.

TO PREPARE THE FILLING:
In medium mixing bowl, gradually add powdered sugar into the softened butter, vigorously whipping until all sugar is incorporated. Continue to whip for 5 minutes more until stiff peaks form.

Add beaten eggs gradually until mixed and set aside.

Over a double boiler add chocolate and creme de menthe, moving constantly with a whip until completely melted. Remove from heat.

Add chocolate mixture to sugar mixture and whip together until filling is thick and syrup-like and one solid color. Pour into cooled pie shell and place in freezer for 4 hours to set.

Cut and serve, preferably with a generous portion of whipped cream and toasted sliced almonds.

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Editor's note:

Cooking Whole Eggs for Use in Recipes:
As a nutritious combination of egg whites and yolks, whole eggs should be fully cooked for assured safety in recipes that call for raw or lightly cooked eggs. The following method can be used with any number of eggs and works for a variety of recipes.

In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe. - Source American Egg Board