Most Divine Triple Chocolate Pie |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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My Mother has been making this for years from an old 1970's Family Circle Pies and Cakes cookbook. Cookbook's notes: Crisp crust, velvety-smooth filling, creamy topping are all delectably chocolatey. Her notes: Real good- favorite, very airy yet rich. Ingredients:
1/3 cup shortening |
1 cup all-purpose flour, sifted |
1/4 teaspoon salt |
1/2 ounce semisweet baking chocolate, grated |
2 tablespoons water |
1 (1/4 ounce) envelope unflavored gelatin |
1/4 cup sugar (for filling) |
1/4 teaspoon salt |
1 teaspoon instant coffee powder |
1 cup milk |
3 egg yolks, beaten |
3 (1 ounce) unsweetened chocolate squares |
1/2 teaspoon vanilla |
3 egg whites |
1/4 teaspoon cream of tartar |
1/4 cup sugar (for meringue) |
1 cup heavy whipping cream |
1 cup heavy whipping cream |
sugar, to taste (optional) |
1/2 ounce semisweet baking chocolate, grated |
Directions:
1. Chocolate Shell:.
2. Preheat oven to 400°F.
3. In a small bowl with a pastry blender or the back of a fork cut together shortening, flour and salt until it resembles crumbs.
4. Stir in grated chocolate.
5. Sprinkle water over. Mix lightly just until dough holds together.
6. Roll out and line a 9-inch pie plate; flute edge.
7. Bake for about 12 minutes. Cool.
8. Filling:.
9. Mix gelatin, 1/4 cup sugar, salt and instant coffee powder in a large heavy saucepan or double boiler; blend in milk and beaten egg yolks; add unsweetened chocolate.
10. Heat slowly, stirring constantly, until chocolate is melted and mixture is slightly thickened (do not let it boil).
11. Pour mixture into a large bowl; add vanilla and stir until smooth and blended. Cool in refrigerator until mixture mounds.
12. Beat egg whites with cream of tartar until foamy in a medium-sized bowl; beat in 1/4 cup sugar, 1 tbsp at a time, until meringue stands in stiff peaks.
13. In a second bowl, with the same beater, beat 1 cup of cream until stiff.
14. Beat cooled chocolate mixture until smooth; fold in meringue, then fold in whipped cream.
15. Pour into baked, cooled chocolate shell. Chill until firm enough to hold its shape when cut.
16. Topping:.
17. In a small bowl beat remaining cream (and sugar if desired) until stiff.
18. Mound whipped cream on firmed pie.
19. Grate semi-sweet chocolate over whipped cream.
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