French Silk Pie

1 cup sugar

1/4 tsp. cream of tartar

6 eggs

1 Tbsp. water

4 squares (1 oz. each) unsweetened chocolate, coarsely chopped

1 1/2 tsp. vanilla

1/2 cup (1 stick) butter, room temperature

1 graham cracker nut crumb crust OR basic baked piecrust

Mix sugar and cream of tartar in medium saucepan.
Add eggs and water; beat until well blended.
Add chocolate; cook over low heat, stirring constantly, until chocolate is melted and temperature reaches 160°F. Do not allow to boil.
Remove from heat immediately.
Cool quickly, set pan in larger pan of ice water.
Stir vigorously until temperature of mixture falls to 80°F to 90°F.
Remove pan from ice water.
Stir in vanilla.
Beat butter in mixer bowl on medium speed until light and fluffy, [timer length=4]3 to 4 minutes[/timer].
Add cooled egg mixture; beat on high speed [timer length=5]4 to 5 minutes[/timer].
Pour into pie shell.
Refrigerate at least 6 hours before serving.
To serve, garnish with whipped cream, toasted slivered almonds and chocolate shavings.

Cream of tartar: This acidic ingredient promotes egg coagulation. Without it this pie filling might not be firm enough to slice.

Shortcut: A prepared 9-inch graham cracker crumb crust or baked pastry shell can be substituted for homemade.

Refrigerate any leftover pie promptly.

This recipe is an excellent source of choline, iron, and a good source of protein, fiber, Vitamin A and Vitamin D.

Photo and recipe provided by the American Egg Board.

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