
French Silk Pie

MIX sugar and cream of tartar in medium heavy saucepan. ADD eggs and water; BEAT until well blended. ADD chocolate; COOK over low heat, STIRRING constantly, until chocolate is melted and temperature reaches 160°F. Do not allow to boil. REMOVE from heat immediately.
COOL quickly: SET pan in larger pan of ice water. STIR vigorously until temperature of mixture falls to 80°F to 90°F. REMOVE pan from ice water. STIR in vanilla.
BEAT butter in mixer bowl on medium speed until light and fluffy, 3 to 4 minutes. ADD cooled egg mixture; BEAT on high speed 4 to 5 minutes. POUR into pie shell. REFRIGERATE, loosely covered, at least 6 hours before serving.
large EGGS |
6
|
sugar |
1 cup
|
cream of tartar |
1/4 tsp.
|
unsweetened chocolate, coarsely chopped |
4 squares (1 oz. each)
|
vanilla |
1 1/2 tsp.
|
butter, room temperature |
1/2 cup (1 stick)
|
freshly grated orange peel | |
graham cracker crust OR basic pie crust (9-inch) baked, cooled |
1
|
Promptly refrigerate any leftover pie.
This recipe is a good source of protein, vitamin A and folate, and an excellent source of choline.
Calories | 552 |
Total fat | 36 g |
Saturated fat | 16 g |
Polyunsaturated fat | 5 g |
Monounsaturated fat | 10 g |
Cholesterol | 193 mg |
Sodium | 131 mg |
Carbohydrates | 48 g |
Fiber | 4 g |
Sugar | 25 g |
Protein | 10 g |
Vitamin A | 165 mcg |
Vitamin D | 1 mcg |
Folate | 64 mcg |
Choline | 133 mg |
Calcium | 32 mg |
Iron | 4 mg |
Potassium | 101 mg |