"Felice Friese" > wrote in message
news:1kfNc.164870$%_6.27786@attbi_s01...
> I know a dozen versions of this got batted back and forth a while ago, but
> this one goes back to the '50s and is, as near as I can tell, the real
> McCoy -- butter, raw eggs and all -- with the best ingredients you can
> afford and no substitutes allowed.

Actually I was wondering what I was going to do with some extra pasteurized
shell eggs I didn't think I was going to use up in mayo before they got out
of date. This sounds like an excellent idea.

> FRENCH SILK CHOCOLATE PIE
>
> 1/4 pound sweet butter
> 3/4 cup superfine sugar
> 1 teaspoon real vanilla extract
> 2 ounces unsweetened chocolate
> 2 large eggs
>
> Cream butter and sugar well.Add vanilla. Add chocolate. Add eggs one at a
> time, beating a full 5 minutes after each addition. Pour into cooled pie
> shell.
>
> You make the pie, you get to choose the shell. Some people go the
chocolate
> wafer/melted butter route. I like a classic pate frisee.
>
> Felice

Now all I gotta figure out is how to make a Nutrasweet version (ducking and
running)