Miss Grimble's Satin Pie" (New York City bakery)

[kaci]

Miss Grimble's Satin Pie" (New York City bakery)


1 prebaked 9" pie shell
1 12 oz package sewisweet chips
1/4 cup sugar
1/4 milk
1/8 teaspoon salt
4 eggs, separated
1 teaspoon vanilla
1 cup heavy (whipping) cream
1 tablespoon powdered sugar


Combine chips, sugar, milk and salt in top of double boiler over simmering
water until melted and smooth, stirring occasionally. Remove from heat and
cool slightly.

Add egg yolks to chocolate mixture one at a time beating well after each and
stir in vanilla.

Beat egg whites in a large bowl until stiff and fold into the chocolate
mixture. Pour into pie shell and chill at least two hours. Beat heavy cream
with powdered sugar in a small bowl until stiff. Spoon or pipe around top
edge of the pie.

Somewhere I have a more updated version using frozen egg substitute if
you're concerned about the raw eggs. I understand "pastuerized" eggs are
also available in some areas.

[lvdkeyes]

I found this on the internet:

To pasteurize recipes containing eggs, 160 degrees must be reached or 140 degrees reached and held for 3 minutes.

Here’s how you do it: Combine at least 2 tablespoons of the liquid in the recipe for each beaten egg or egg yolk (4 egg yolks, 8 tablespoons liquid.) Cook this mixture over medium-low heat, stirring constantly, until it just starts to bubble. Mixture should be thickened and should coat a spoon; if a candy thermometer is handy, us it.

If the mixture looks like it might start to curdle, remove it from heat and stir rapidly, return to low heart and continue cooking.

Liquids used can be water, juice, milk, or flavorings; but not oil or margarine.

This pasteurization technique can be used for all recipes calling for uncooked eggs or egg yolks, containing at least 2 tablespoons of liquid per egg. More liquid can be used if the recipe contains more.