Divine Triple Chocolate Pie

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

GARNISH
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 cream.

Farm Journal’s Pie Cookbook and file from Eagle’s Nest “MMPies”