Chocolate Sundae Pie
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Chocolate Sundae Pie
This recipe comes from my grandmother's collection. The name is somewhat deceptive, since the only chocolate in the pie is grated over the top - to form a "sundae". For food safety reasons, I strongly recommend that you use pasteurized eggs for this uncooked filling.
1 pkg. unflavored gelatin
1/4 cup cold water
3 egg yolks
2/3 cup sugar
1-1/3 cups whole milk
pinch of nutmeg
1 tsp. vanilla
3 egg whites
1 baked and cooled 9" pie crust
Sprinkle gelatin over the cold water to soften and set aside. In large mixer bowl, whip the egg yolks until fluffy. Gradually add sugar and a pinch of salt, beating until the mixture is light yellow and very fluffy.
Heat the milk in a saucepan until it forms a skin and steams. Pour a small amount of hot milk into the egg yolk mixture, beating well, then add the tempered egg yolk mixture to the hot milk in the saucepan. Heat until it just begins to simmer. Remove from heat, add softened gelatin and mix well to dissolve. Then stir in nutmeg and vanilla. Cool by setting the saucepan in a large bowl of ice water for about 1 hour.
Beat egg whites until very stiff. Beat the cooled egg yolk and milk mixture until fluffy, then fold in the beaten egg whites. Pour into baked, cooled pie crust and refrigerate overnight.
Serve with whipped cream and lots of shaved chocolate to sprinkle over the pie.
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| Sheri Ann Richerson |
