Yum Without the Yuck
Posted by Danielle Bean in Food on Thursday, November 12, 2009 10:00 AM
Juliette is my resident baker. She likes goodies of all kinds and bakes regularly (Hmmm, where does she get that?).
Yesterday, she asked if she could try a pie. And her chocolate-loving Mama suggested she try a French Silk chocolate pie. I have fond memories of baking these delicious desserts years ago with college roommates.
When I looked up the recipes, though, I was surprised to find that pretty much every single one of them calls for raw eggs. I hadn’t remembered that part.
Do people really still do that? I don’t know about you, but a recent brush with what I believe was Salmonella in my family leaves me not trusting even our own chickens’ eggs.
I finally happened upon one chocolate mousse recipe that suggested using pasteurized eggs and I wondered ... where do you get those? Apparently, you can find them in some specialty markets, but there aren’t any near me.
Then I read about how to make your own pasteurized eggs ... but when it comes to food-borne bacteria, I’m just not that adventurous.
Finally, I found a French Silk Pie recipe that calls for “cholesterol-free egg product.” You know, Egg Beaters. It might be weird to pour your eggs from a carton, but they are real eggs and they are bacteria-free. We decided to give it a try.
Juliette took out her rolling pin and ... ta-da! She made two super-yummy pies.
Here’s the recipe she used:
French Silk Chocolate Pie
1 pie shell, baked and cooled (here’s the recipe I use)
3 (1 ounce) squares unsweetened chocolate, cut into pieces
1 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla
4 pasteurized eggs or 1 cup cholesterol-free egg product (Egg Beaters)
1/2 cup sweetened whipped cream
In a small saucepan, melt chocolate over low heat and then cool. With electric mixer, beat butter on medium until fluffy. Gradually beat in sugar until light and fluffy. Add cooled chocolate and vanilla and beat until well blended. Add pasteurized eggs 1 at a time (or Egg Beaters 1/4 cup at a time), beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into pie shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream.
Yum without the yuck—enjoy!
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