Conference turris::cooks

    re .2
    
    I, too, made this pie for a special dinner party this weekend. It is a
    hit but BOY IS IT RICH!!!  A sliver was all anyone could eat.  For four
    people, only 1 quarter of the pie was eaten.  The remainder sat in the
    frig for a couple of days and I finally threw it out - what a waste. 
        
    re .3
         
    The recipe makes an *incredible* volume of filling.  I was concerned
    while whipping it all together that I didn't have a big enough pie
    shell (I used a pre-packaged chocolate pie shell) and I thought
    I'd end up with it pouring over the edges.  A surprise - it does
    "set" and piles high.  Once it is refrigerated for a while, it even
    becomes semi-solid (not soupy as I thought it would be).
                                    
    I'll definitely keep this recipe for future use - but I'll only
    make it again for a larger group of people.
    
      ^_^
     (>.<)
      ) ( Jeannie 
                                       
   

    Re - previous notes-
    
    You can't really tell it isn't cooked-the texture is kinda like
    a chocolate cream pie, but a denser.  As for the raw eggs, I suppose
    the sugar acts as a preservative.
    
    As for the quantity - yea, it makes one pie but can be served to
    a crowd.  I have halved the recipe, then used chocolate dessert
    shells that I found around Valentine's day and made individual ones.
    Then you can just use a spoonful of chocolate stuff, but add nuts
    and whipped cream, or creme de menthe, etc.  Fancy looking but easy!
    

     Re: .3
     
     I suspect that it is the pound of butter that 'sets' this pie --
     think about how firm butter gets in the fridge.
     
     As for eating raw eggs, what about Caesar salad?  French butter-
     cream frosting?  Chocolate chip cookie dough?? Chocolate Mousse???
     Raw eggs taste great if properly prepared!
     
     
     
                   

    It's also best to use raw fresh eggs from the supermarket, NOT the kind
    from the backyard laying hens.  The non-inspected kind, when used
    raw, could be responsible for a nasty case of salmonella poisoning.
    My parents both got salmonella once when they ate home-made ice
    cream made with raw eggs straight from the barnyard.  They both
    ended up in the hospital for nearly a week - salmonella has been known
    to kill people.
    
    	- Kathy

Salmonella will not be a problem with eggs from anywhere, if you wash the shells
before using the eggs.  Salmonella bacteria are normal skin flora for poultry,
although they cause problems for people.  Salmonella is only a problem when
improper sanitary procedures are used in food preparation.

--PSW

    A friend of mine, with no regard for calories (therefore a WONDERFUL
    cook!) brought this pie over for desert the other night.  It is by
    far the best desert I've every had in my life.  The recipe came from
    the "Country Inn's" cookbook, put out by Yankee Magazine.  Very 
    rich and scrumptious.
    
    			FRENCH SILK PIE
    			---------------
    
    1/4 cup butter
    3/4 cup sugar
    1 sq unsweetened chocolate
    1 tsp vanilla
    2 eggs
    1 cup heavy cream, whipped
    1 tbsp creme de cocoa
    
    1 9" meringue pie shell (recipe follows)
    
    
    Beat softened butter in electric mixer until fluffy.  Add sugar
    gradually and beat until smooth.  Melt chocolate in microwave (or
    over a double boiler) and add, with vanilla, to creamed mixture.
    Beat in.  Add the eggs one at a time, beating 4 minutes each time.
    
    Pour this mixture into meringue pie shell and top with whipped cream
    flavored with creme de cocoa. **NOTE:  The whipped cream topping was
    very good, although I'd add a little sugar to it.**
    
    
    MERINGUE PIE SHELL
    ------------------
    
    3 egg whites
    pinch of salt
    1/4 tsp cream of tartar
    1/2 tsp vanilla
    3/4 cup sugar
    1/3 cup finely chopped nuts (she used walnuts)
    
    Combine egg whites, salt and cream of tartar and beat to a stiff 
    foam.  Beat in the vanilla.  Add the sugar gradually, beating until
    peaks are formed and sugar is disolved.  Spread in a well greased 
    9" pie tin, building up the sides of the tin.  Sprinkle the bottom
    with chopped nuts.  Bake in a 275 degree oven for 1 hour.  Cool,
    fill and eat.
    

    I claim the original note and apologize for neglecting to cite the
    source!  It came from the New York Times Heritage Cookbook, which
    is a compilation of recipes of all categories grouped together by
    areas of the country; southwest, New England, etc.  Although
    interesting, it makes it a little more difficult to use, as you have
    to check 5 or 6 different places to peruse, for example, bread recipes.
    
    Also, the orginal note does not contain liqueur, if that is a concern
    for you.  Any variation though seems to be easy and a definite jolt
    of chocolate!  Thanks for the meringue crust recipe!
    
    Terry
    

    This note seems as good as any other for this....
    

			    Chocolate Angel Pie


		    4 egg whites
		    1/8 tsp cream of tartar
		    1/8 tsp salt
		    1/2 cup sugar
		    1 tsp vanilla
		    3/4 cup pecans or walnuts, chopped 
		    6 oz. semi-sweet chocolate chips
		    5 T hot water
		    1 1/2 tsp vanilla
		    1 1/2 cups heavy cream, whipped


         Beat egg whites until foamy.  Add salt and cream of tartar
         and beat until soft peaks form.  Add sugar gradually, and
         beat until very stiff.  Fold in vanilla and pecans.  Put into
         9 or 10-inchy greased pie plate.  Bake at 300 degrees for
         50-55 minutes.

         Melt choclate in double boiler.  Add hot water and vanilla. 
         When cool, fold into whipped cream.  Pour into cooled crust
         and refrigerate.

         If you're going to cover with plastic wrap, put toothpicks
         into the pie to support the wrap.
    

French Silk Pie

1 cup sugar
3/4 cup butter (*not* margarine)
3 squares (3 ounces) unsweetened chocolate, melted and cooled
1 1/2 teaspoons vanilla
3 eggs
1 9-inch baked pastry shell
Unsweetened whipped cream (optional)
chocolate curls (optional)

In a small mixer bowl, cream sugar and butter about 4 minutes until
fluffy.  Stir in cooled chocolate and vanilla.  Add eggs, one at a
time, beating on medium speed of electric mixer after each addition 
and scraping sides of bowl constantly.  Turn into badked pastry shell.
Chill several hours or overnight till set.  Garnish with whipped cream
and chocolate curls, if desired.  Cover and chill.