Kelly’s Chocolate Silk Pie

Kelly cooked her way through the Flavors of St. Michaels Cookbook, Volume II in the summer of 2010. This recipe is a keeper and is the pie that Bill now requests for his birthday.

Notes: The instructions for pasteurizing eggs is my own little contribution, since I get all squeamish about using raw eggs in a recipe. You may be tempted to make a double batch of this recipe, but trust me, a little goes a long way! It’s very rich – and delicious.
– Terry

Ingredients

• 12 oz. semi-sweet chocolate bits
• 2 squares unsweetened chocolate
• 3 Tbsp. milk
• 3 Tbsp. sugar
• 4 eggs, separated

1 9-inch graham cracker crust (homemade=best):

• 1½ cups graham cracker crumbs
• 3 Tbsp. sugar
• ⅓ cup butter, melted

Instructions

Graham Cracker Crust: Combine graham cracker crumbs and sugar, then add melted butter. Press mixture firmly against the bottom and side of a 9-inch pie plate. Bake at 350° for 10 minutes. Cool.

Melt together the chocolate bits, unsweetened chocolate, milk and sugar in a microwave oven. Cool.

Pasteurize the eggs as follows: put the eggs in a saucepan, cover with water, and heat over medium heat until the water temperature reaches 140°. Keep it at 140°-145° for 3 minutes. Run eggs under cool water.

Separate the eggs and add egg yolks, one at a time, beating after each, to the cooled chocolate. (Make sure that no egg yolk gets into egg whites or they won’t beat. Been there, done that.) Beat egg whites until stiff and fold into chocolate mix. Spoon into the crumb crust and chill.

6-8 servings.