divine triple chocolate pie

How To Make divine triple chocolate pie

• 1

  CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form.
• 2

  Add the chocolate and water, tossing with a fork, until the dough forms.
• 3

  Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle.
• 4

  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.
• 5

  Fold the extra under the edge of the crust to from a ridge.
• 6

  Flute the edge and prick the entire surface of the pie shell with a fork.
• 7

  Bake at 400 degrees for 12 minutes or until a golden brown.
• 8

  Cool on a rack.
• 9

  CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan.
• 10

  Stir in the milk and slightly beaten egg yolks.
• 11

  Add 3 (1 ounce) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves.
• 12

  Remove from the heat and stir in the vanilla.
• 13

  Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites.
• 14

  Remove the chocolate mixture from the refrigerator and set aside.
• 15

  Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed.
• 16

  Gradually add the 1/4 cup of sugar, 1 tablespoon at a time, beating well after each addition.
• 17

  Continue beating until stiff, glossy peaks form when the beaters are slowly lifted.
• 18

  When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed.
• 19

  Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream.
• 20

  Chill in the refrigerator until the mixture mounds well when spooned.
• 21

  Turn into the chocolate pie shell.
• 22

  Chill in the refrigerator for 2 hours or until set.
• 23

  To serve, decorate the pie with puffs of sweetened whipped cream.
• 24

  Grate and sprinkle the chocolate over the whipped cream.
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