Divine Triple Chocolate Pie Recipe

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Divine Triple Chocolate Pie

Holly Smith

By
@lilsmitty



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Rating:
★★★★★ 2 votes

Ingredients

CHOCOLATE PIE SHELL

1 c
unbleached flour, sifted
1/4 tsp
salt
1/3 c
vegetable shortening
1/2 oz
semi-sweet chocolate, grated
2 Tbsp
cold water

PIE

1/4 c
sugar
1 pkg
unflavored gelatin
1/4 tsp
salt
1 c
milk
3 large
eggs, separated
3 oz
baking chocolate, cut up
1/2 tsp
vanilla
1/4 tsp
cream of tartar
1/4 c
sugar
1 c
heavy cream, whipped

GARNISH INGREDIENTS

sweetened whipped cream
1/2 oz
semisweet chocolate

Step-By-Step

1CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form.

2Add the chocolate and water, tossing with a fork, until the dough forms.

3Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle.

4Loosely 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.

5Fold the extra under the edge of the crust to from a ridge.

6Flute the edge and prick the entire surface of the pie shell with a fork.

7Bake at 400 degrees for 12 minutes or until a golden brown.

8Cool on a rack.

9CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan.

10Stir in the milk and slightly beaten egg yolks.

11Add 3 (1 ounce) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves.

12Remove from the heat and stir in the vanilla.

13Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites.

14Remove the chocolate mixture from the refrigerator and set aside.

15Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed.

16Gradually add the 1/4 cup of sugar, 1 tablespoon at a time, beating well after each addition.

17Continue beating until stiff, glossy peaks form when the beaters are slowly lifted.

18When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed.

19Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream.

20Chill in the refrigerator until the mixture mounds well when spooned.

21Turn into the chocolate pie shell.

22Chill in the refrigerator for 2 hours or until set.

23To serve, decorate the pie with puffs of sweetened whipped cream.

24Grate and sprinkle the chocolate over the whipped cream.

About this Recipe

Course/Dish: Pies, Chocolate
Other Tag: Quick & Easy