Title: Divine Triple Chocolate Pie
Categories: Chocolate Pie Dessert
Yield: 6 Servings
| 1/4 | ts | Salt |
| 1/2 | oz | Semi-sweet chocolate; grated -----------pie------------- |
| | | Unflavored gelatin; 1 env. |
| 1 | c | Milk |
| 3 | oz | Baking chocolate; cut up |
| 1/4 | ts | Cream of tartar |
| 1 | c | Heavy cream; whipped |
| | | Sweetened whipped cream |
| 1 | c | Unbleached flour; sifted |
| 1/3 | c | Vegetable shortening |
| 2 | ts | Cold water |
| 1/4 | c | Sugar |
| 1/4 | ts | Salt |
| 3 | | Eggs; lg, separated |
| 1/2 | ts | Vanilla |
| 1/4 | c | Sugar ---------garnish----------- |
| 1/2 | oz | Semi-sweet chocolate |
CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in the
shortening, using a pastry blender, until coarse crumbs form. Add the
chocolate and water, tossing with a fork, until the dough forms. Press the
dough firmly into a ball and then roll out on a lightly floured surface
into a 13-inch circle. Loosely fit the dough into a 9-inch pie plate and
trim the edge so that there it reaches 1 inch beyond the rim of the pie
plate. Fold the extra under the edge of the crust to from a ridge. Flute
the edge and prick the entire surface of the pie shell with a fork. Bake at
400 degrees F for 12 minutes or until a golden brown. Cool on a rack.
CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in
a 2-quart saucepan. Stir in the milk and slightly beaten egg yolks. Add 3
(1 oz) squares of unsweetened chocolate and cook over low heat, stirring
constantly, until the chocolate melts and the gelatin dissolves. Remove
from the heat and stir in the vanilla. Chill in the refrigerator, stirring
occasionally, until the mixture is the consistency of unbeaten egg whites.
Remove the chocolate mixture from the refrigerator and set aside
Immediately beat the egg whites and cream of tartar, in another bowl, until
foamy, using an electric mixer set on high speed. Gradually add the 1/4 cup
of sugar, 1 Tbls at a time, beating well after each addition. Continue
beating until stiff, glossy peaks form when the beaters are slowly lifted.
When the chocolate mixture mounds slightly when dropped from a spoon, beat
until smooth, using an electric mixer at medium speed. Fold the egg white
mixture into the chocolate mixture; then fold in the whipped cream. Chill
in the refrigerator until the mixture mounds well when spooned. Turn into
the chocolate pie shell. Chill in the refrigerator for 2 hours or until
set. To serve, decorate the pie with puffs of sweetened whipped cream.
Grate and sprinkle the chocolate over the whipped cream.