Wednesday, August 20, 2008

Egg Safety? Bah! Mt. Miller Chocolate Cheese Pie

I'm off tonight to a place where I can get a deep fried Mars bar. Thinking about it has me in a chocolate-y mood, which means this recipe from Alaska "Sourdough" Cookin' has been bumped up from Friday to today:
Mt. Miller Chocolate Cheese Pie

1 pkg. (6-oz.) semi-sweet chocolate
1 pkg. (8-oz.) cream cheese, softened
3/4 cup light brown sugar
1/8 tsp. salt
1 tsp. vanilla
2 eggs, separated
1 cup heavy cream, whipped
9 in. chilled graham cracker crust

Melt chocolate over hot (not boiling) water, then cool about 10 minutes. Blend cream cheese, 1/2 cup of the brown sugar, salt and vanilla. Beat in egg yolks, one at a time. Beat in cooled chocolate and blend well. Beat egg whites until stiff but not dry. Gradually beat the remaining 1/4 cup sugar, beat until stiff and glossy. Fold chocolate mixture into beaten whites. Fold in whipped cream. Pour into chilled crust and chill overnight. Makes 8 servings.


Aaaah, the glorious days before every recipe and menu warned of food safety! There's raw eggs in here. RAW EGGS! They are not heated. They are not acidulated. They are raw.

Golly, this sounds like a yummy pie.

Semantically, I'm wondering why this recipe uses what I'd consider the standard plural-or-singular abbreviation of "ounce" -- 6 oz. and 8 oz. -- and other recipes use "ozs." as the plural. It's not a community cookbook, so it shouldn't be an artifact of different family styles...

Oh, and I never melt my chocolate over water on the stove these days. So much easier to do it in the microwave!

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