Divine Triple Chocolate Pie

  • on March 1, 2009
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Ingrients & Directions

1 c Unbleached Flour; Sifted 1/2 oz Semi-Sweet Chocolate; Grated
1/4 t Salt 2 tb Cold Water
1/3 c Vegetable Shortening

1/4 c Sugar 3 oz Baking Chocolate; Cut Up
1 x Unflavored Gelatin; 1 Env. 1/2 t Vanilla
1/4 t Salt 1/4 t Cream Of Tartar
1 c Milk 1/4 c Sugar
3 ea Eggs; Lg, Separated 1 c Heavy Cream; Whipped

1 x Sweetened Whipped Cream 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

6 servings

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