www.CookingWhiz.com
www.CookingWhiz.com
 
Food and Health
Beverage Guide
Recipe Search
Sugar-free & Low-Fat
Cookbooks
Cooking Terms
Cooking Facts
Food News
Herbs and Spice Glossary
History of Cooking
Organic Food
Vegetarian
Pet Recipes
World Hunger
Recipe Search





Share |

DIVINE TRIPLE CHOCOLATE PIE

Category:    Chocolate, Pies, Desserts
Yield:6 servings
 
----------------------------CHOCOLATE PIE SHELL----------------------------
      1 c  Unbleached Flour; Sifted          1/2 oz Semi-Sweet Chocolate; Grated
    1/4 ts Salt                                2 tb Cold Water
    1/3 c  Vegetable Shortening          

------------------------------------PIE------------------------------------
    1/4 c  Sugar                               3 oz Baking Chocolate; Cut Up
      1 x  Unflavored Gelatin; 1 Env.        1/2 ts Vanilla
    1/4 ts Salt                              1/4 ts Cream Of Tartar
      1 c  Milk                              1/4 c  Sugar
      3 ea Eggs; Lg, Separated                 1 c  Heavy Cream; Whipped

----------------------------------GARNISH----------------------------------
      1 x  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.
 

Send to a Friend
Print

And enter a keyword or phrase to search over 50,000 recipes:

ENTER KEYWORD

 



Food and Health | Beverage Guide | Recipe Search | Sugar-free & Low-Fat | Cookbooks | Cooking Terms | Cooking Facts | Food News
Herbs and Spice Glossary | History of Cooking | Organic Food | Vegetarian | Pet Recipes | World Hunger | Partners | Site map

 

 
Cooking Home | Recipes | Privacy Policy | Unsubcribe | Contact  
 Graphic Design © CookingWhiz.com