Refrigerated or frozen egg substitute can replace the raw eggs in this recipe. But do not use margarine instead of butter. Only butter will whip to the silken texture that gives this pie its name.
- 3 ounces unsweetened chocolate, chopped
- 2-3 teaspoons instant espresso coffee crystals
- 1 cup sugar
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 3/4 cup refrigerated or thawed frozen egg product or 3 eggs
- Fully Baked Pastry Shell or store-bought ready pie crust
- 1/2 cup whipped cream (optional)
- Strawberry fans (optional)
Companion recipe: Basic Pie Pastry
Combine the chocolate and coffee crystals in a heavy small saucepan. Heat over very low heat, stirring constantly till the chocolate begins to melt. Remove pan from heat and stir till smooth. Set aside to cool.
In a large mixing bowl beat the sugar and butter with an electric mixer on medium speed about 4 minutes or till fluffy. Stir in the melted chocolate mixture and the vanilla. Add the egg product, 1/4 cup at a time (or eggs, one at a time), beating on high speed after each addition and scraping the sides of the bowl. Spoon the filling into the baked pastry shell. Cover and chill in the refrigerator for 5-24 hours, or till set. If desired, garnish with whipped cream and strawberry fans.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
385 calories; 27g total fat; 101mg cholesterol; 81mg sodium; 35g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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