Divine Triple Chocolate Pie

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Ready In:
2hrs 12mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been. I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking. I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are. http://www.recipezaar.com/members/home/123897/Backtattoos.jpg The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize. I love spicy food and the many different kinds of chilli dips different foods calls for!! Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too! In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means : (A) : Aromatherapy/Homeopathic/Less toxic I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste). If I had a month off, I'd be in Texas.
 
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