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1 (12 oz) package semi-sweet chocolate pieces
1/4 cup milk
1/4 cup granulated sugar
pinch of salt
4 eggs, separated
1 teaspoon vanilla extract
9-inch baked pie shell
Whipped cream
Combine chocolate, milk, sugar and salt in top of double boiler.
Cook over hot water until mixture is blended and smooth.
Cool slightly.
Add egg yolks, one at a time, beating after each addition.
Blend in vanilla.
Beat egg whites until stiff. Fold into chocolate mixture, blending thoroughly.
Pour into baked pie shell.
Let set 2 to 3 hours.
Serve with whipped cream.
Yield: one 9-inch pie.
Note: If pie is refrigerated, let stand at room temperature at least an hour
before serving.
Source: Sunday, June 22, 1963 "This Week" newspaper magazine supplement.
1/4 cup milk
1/4 cup granulated sugar
pinch of salt
4 eggs, separated
1 teaspoon vanilla extract
9-inch baked pie shell
Whipped cream
Combine chocolate, milk, sugar and salt in top of double boiler.
Cook over hot water until mixture is blended and smooth.
Cool slightly.
Add egg yolks, one at a time, beating after each addition.
Blend in vanilla.
Beat egg whites until stiff. Fold into chocolate mixture, blending thoroughly.
Pour into baked pie shell.
Let set 2 to 3 hours.
Serve with whipped cream.
Yield: one 9-inch pie.
Note: If pie is refrigerated, let stand at room temperature at least an hour
before serving.
Source: Sunday, June 22, 1963 "This Week" newspaper magazine supplement.
