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divine triple chocolate pie

(2 ratings)
Recipe by
Holly Smith
North Branch, MI
(2 ratings)

Ingredients For divine triple chocolate pie

  • CHOCOLATE PIE SHELL
  • 3 lg
    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 c
    milk
  • 1/4 tsp
    salt
  • 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
  • 1/2 oz
    semisweet chocolate

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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