*  Exported from  MasterCook  *
                        Divine Triple Chocolate Pie
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chocolate                        Pies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ---           -----------------CHOCOLATE
    1      c             Unbleached Flour -- Sifted
      1/3  c             Vegetable Shortening
    2      tb            Cold Water
      1/4  t             Salt
      1/2  oz            Semi-Sweet Chocolate -- Grated
                         ------------------------------------PIE--- -- €
      1/4  c             Sugar
      1/4  t             Salt
    3                    Eggs -- Lg, Separated
      1/2  t             Vanilla
      1/4  c             Sugar
    1                    Unflavored Gelatin -- 1 Env.
    1      c             Milk
    3      oz            Baking Chocolate -- Cut Up
      1/4  t             Cream Of Tartar
    1      c             Heavy Cream -- Whipped
                         ----------------------------------GARNISH- -- €
    1                    Sweetened Whipped Cream
      1/2  oz            Semi-Sweet Chocolate
   CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in the
   shortening, using a pastry blender, until coarse crumbs form. Add the
   chocolate and water, tossing with a fork, until the dough forms. Press the
   dough firmly into a ball and then roll out on a lightly floured surface
   into a 13-inch circle. 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.  Fold the extra under the edge of the crust to from a ridge. Flute
   the edge and prick the entire surface of the pie shell with a fork. Bake at
   400 degrees F for 12 minutes or until a golden brown. Cool on a rack.
   CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in
   a 2-quart saucepan. Stir in the milk and slightly beaten egg yolks. Add 3
   (1 oz) squares of unsweetened chocolate and cook over low heat, stirring
   constantly, until the chocolate melts and the gelatin dissolves.  Remove
   from the heat and stir in the vanilla.  Chill in the refrigerator, stirring
   occasionally, until the mixture is the consistency of unbeaten egg whites.
   Remove the chocolate mixture from the refrigerator and set aside
   Immediately beat the egg whites and cream of tartar, in another bowl, until
   foamy, using an electric mixer set on high speed.  Gradually add the 1/4
   cup of sugar, 1 Tbls at a time, beating well after each addition. Continue
   beating until stiff, glossy peaks form when the beaters are slowly lifted.
   When the chocolate mixture mounds slightly when dropped from a spoon, beat
   until smooth, using an electric mixer at medium speed. Fold the egg white
   mixture into the chocolate mixture; then fold in the whipped cream. Chill
   in the refrigerator until the mixture mounds well when spooned. Turn into
   the chocolate pie shell.  Chill in the refrigerator for 2 hours or until
   set.  To serve, decorate the pie with puffs of sweetened whipped cream.
   Grate and sprinkle the chocolate over the whipped cream.
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