divine triple chocolate pie

How To Make divine triple chocolate pie

• Step 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.
• Step 2
  Add the chocolate and water, tossing with a fork, until the dough forms.
• Step 3
  Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle.
• Step 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.
• Step 5
  Fold the extra under the edge of the crust to from a ridge.
• Step 6
  Flute the edge and prick the entire surface of the pie shell with a fork.
• Step 7
  Bake at 400 degrees for 12 minutes or until a golden brown.
• Step 8
  Cool on a rack.
• Step 9
  CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan.
• Step 10
  Stir in the milk and slightly beaten egg yolks.
• Step 11
  Add 3 (1 ounce) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves.
• Step 12
  Remove from the heat and stir in the vanilla.
• Step 13
  Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites.
• Step 14
  Remove the chocolate mixture from the refrigerator and set aside.
• Step 15
  Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed.
• Step 16
  Gradually add the 1/4 cup of sugar, 1 tablespoon at a time, beating well after each addition.
• Step 17
  Continue beating until stiff, glossy peaks form when the beaters are slowly lifted.
• Step 18
  When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed.
• Step 19
  Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream.
• Step 20
  Chill in the refrigerator until the mixture mounds well when spooned.
• Step 21
  Turn into the chocolate pie shell.
• Step 22
  Chill in the refrigerator for 2 hours or until set.
• Step 23
  To serve, decorate the pie with puffs of sweetened whipped cream.
• Step 24
  Grate and sprinkle the chocolate over the whipped cream.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!