Directions
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
- 6 large EGGS
- 1 cup sugar
- 1/4 tsp. cream of tartar
- 4 squares (1 oz. each) unsweetened chocolate, coarsely chopped
- 1 1/2 tsp. vanilla
- 1/2 cup (1 stick) butter, room temperature
- freshly grated orange peel
- 1 graham cracker crust OR basic pie crust (9-inch) baked, cooled
Tips
Promptly refrigerate any leftover pie.
This recipe is a good source of protein, vitamin A and folate, and an excellent source of choline.
Per serving: 1/8 of recipe
- 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
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.