Dottie's Chocolate Pie

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             FOOD FUNNY
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Rossana in Santa Rosa, CA writes, "I read this recently in a column in my local paper."

How many people does it take to make a classic French vinaigrette? Four,
according to 19th century French poet Francois Coppee: a stingy person
for the vinegar, an extravagant person for the oil, a wise person for
the salt, and a lunatic for the spices.

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             TODAY'S RECIPE
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"Dottie" was my paternal grandmother, and she was a confirmed chocoholic
every day of her long life. This was her favorite dessert, and it's
guaranteed to please every chocolate lover you know.

Dottie's Chocolate Pie

12 oz (340 g) semi-sweet chocolate chips
3 Tbs (45 ml) milk
2 Tbs (30 ml) sugar
4 eggs, separated
1 baked pie shell

Note: This recipe contains uncooked eggs. If salmonella contamination is
a concern to you, be sure to use pasteurized eggs.

Combine first three ingredients in a saucepan and heat over low flame
until melted and smooth. Be careful not to scorch the chocolate. Allow
to cool slightly and beat in the four egg yolks, one at a time. Allow to
cool to room temperature. Beat 4 egg white until stiff and fold into
chocolate mixture. Put in baked pie shell and refrigerate.
Serves 8.
Received on Thu Jun 25 19:09:40 2009