Divine Triple Chocolate Pie

Divine Triple Chocolate Pie Recipe

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Holly Smith



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


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


sweetened whipped cream
1/2 oz
semisweet chocolate

How to Make Divine Triple Chocolate Pie


  • 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.

Printable Recipe Card

About Divine Triple Chocolate Pie

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

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