I was prowling around one of my favorite cooking sites today and came across this comment in reference to a chocolate pie:

My curiosity was piqued. What could Jacinda in Tempe have possibly done to inspire such a comment? Well, once you click through the recipe and top comment to the reviews, all becomes clear:

First off, are those minutes (times listed for tasks) throughout the recipe correct? Because they just didn't seem to add up for me, i.e.: cooking egg whites sugar for 34 min; cooking chocolate for 45 min; & beat 2 cups cream for 56 min (but it's only supposed to get to "soft & pillowy"). I realized I should just ignore the times & just try to attain the end result. However...I may have realized this a little too late. I had a little trouble with this recipe; granted this was my first attempt, but something went wrong, I'm just not exactly sure where. It very well could have been that (due to the instructions) I over-beat my egg whites, or perhaps I should have cooked them for the full 34min. I had them mixing while I was working on melting the chocolate, so they had been on for quite some time but I wasn't seeing a change in their consistency. I tried mixing them with a hand mixer instead of the bowl, in hopes getting more air in them. After so long though, I decided they weren't going to get "stiff peaks" & I was (unfortunately) just going to have to live with "pretty weak" & "falling over" peaks. I really think this was my major downfall...literally. Because after chilling it (after doing all other steps), the dome-like shape that I'd had, had now flattened out quite a bit. My next problem was with the whipped cream & Crème Fraîche; I think I may have beat my cream to too stiff of peaks, because it was thick, I had a difficult time putting it on & it wasn't very smooth in appearance. I guess you could say it looked closer to whipped cream cheese than any type of whipped pie topping. I haven't cut into it yet since it is still chilling; I'm sure that what it is lacking in appearance though, it will make up for with flavor :). If anyone has any advice/tips/tricks/etc..., I'd truly appreciate it; I have a feeling I'll definitely be giving this one another shot.

by jacinda_bird from Tempe, AZ on 06/15/14 | flag if inappropriate

I love the drama and suspense generated by the fact that Jacinda hasn't yet cut into what could be a nightmare of butter and congealed egg glop, a sinister lurking presence in her refrigerator. My heart really goes out to her. Hopefully she's tried again and had great success (and come back under an entirely new account).