Seems the good folks at the health department are close readers of our monthly Specialty of the House column. Our most recent recipe, for the dense, rich Bailey's chocolate pie from Raleigh's Glenwood Grill, resulted in a call to Chef John Wright from the food safety team. They were worried about the egg (it's added to a hot mixture).
For the record, Chef Wright uses pasteurized eggs at the restaurant; we did, too, in testing it and recommended that in a note with the recipe.
By the way, the pie is really really good.