CHOCOLATE SATIN PIE
1 (12 oz) package semi-sweet chocolate pieces
1/4 cup milk
1/4 cup granulated sugar
pinch of salt
4 pasteurized eggs, separated
1 teaspoon vanilla extract
1 (9-inch) baked pie shell
Whipped cream (for serving)
Combine chocolate, milk, sugar and salt in top of double boiler. Cook over hot water until mixture is blended and smooth. Cool slightly.
Add egg yolks, one at a time, beating after each addition. Blend in vanilla.
Beat egg whites until stiff. Fold into chocolate mixture, blending thoroughly. Pour into baked pie shell. Let set (in refrigerator) 2 to 3 hours.
Let refrigerated pie stand at room temperature at least an hour before serving. Serve with whipped cream.
Yield: one 9-inch pie.
Source: Sunday, June 22, 1963 "This Week" newspaper magazine supplement.
1 (12 oz) package semi-sweet chocolate pieces
1/4 cup milk
1/4 cup granulated sugar
pinch of salt
4 pasteurized eggs, separated
1 teaspoon vanilla extract
1 (9-inch) baked pie shell
Whipped cream (for serving)
Combine chocolate, milk, sugar and salt in top of double boiler. Cook over hot water until mixture is blended and smooth. Cool slightly.
Add egg yolks, one at a time, beating after each addition. Blend in vanilla.
Beat egg whites until stiff. Fold into chocolate mixture, blending thoroughly. Pour into baked pie shell. Let set (in refrigerator) 2 to 3 hours.
Let refrigerated pie stand at room temperature at least an hour before serving. Serve with whipped cream.
Yield: one 9-inch pie.
Source: Sunday, June 22, 1963 "This Week" newspaper magazine supplement.
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