Ingredients
Pre-baked pie crust
1 1/3 cups chocolate bits
4 Tablespoons milk
4 Tablespoons sugar
4 eggs, separated
Whipped cream
Preparation
Bake pie crust ahead.
Melt chocolate bits, add 4T. milk, 4T. sugar, slightly beaten egg yolks. Cook 10 minutes or so.
Beat 4 egg whites until stiff and fold in after first mixture cools slightly.
Top with whipped cream.
(May keep all day)
Julia’s addition: That’s the way my great-aunt wrote it out for me (she’s 80). It’s sort of a spare recipe - she didn’t particularly want to give it to me. I think it’s funny that she wrote chocolate “bits”. One thing to remember is to make sure the melted chocolate, milk, and sugar mixture is cooled down a little before you add in the egg yolks or they’ll cook and make it lumpy. Also, once the chocolate filling is made, pour it into the pre-baked pie shell and refrigerate it for 3 or 4 hours and it’ll set up nicely so that you can spread whipped cream on the top.
