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Chocolate Satin Pie Jeanette 1 9-inch baked pie shell 1 package (12 oz.) semi-sweet chocolate pieces ¼ cup milk ¼ cup sugar pinch of salt 4 eggs, separated 1 tsp. vanilla Whipped cream Combine chocolate pieces, 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 well after each addition. Blend in vanilla. Beat egg whites until stiff. Fold into chocolate mixture, blending thoroughly. Pour into baked pie shell. Let set 2 - 3 hours. Serve with whipped cream. If pie is refrigerated, let stand at room temperature at least an hour before serving. I haven't made this pie for approximately 50 years but I remember it as very good, very rich. It should serve more than six or eight people. Miniature tarts might be perfect. |
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