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.
INGREDIENTS
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
tips
Promptly refrigerate any leftover pie.
This recipe is a good source of protein, vitamin A and folate, and an excellent source of choline.
American Egg Board
