Updated Wednesday, October 27th, 2010
Cut shortening into flour and salt. Stir in grated chocolate. Sprinkle water over mixture and mix lightly until dough holds together. Roll out and line a 9-inch pie plate; flute edge. Bake at 400°F for about 12 minutes, or until firm.
Mix gelatin, 1/4 cup sugar, salt, and instant coffee powder in large heavy saucepan. Blend in milk and beaten egg yolks, and add unsweetened chocolate. Heat slowly, stirring constantly, until chocolate is melted and mixture starts to thicken. Don't let it boil. Pour into a large bowl; add vanilla and stir until smooth and blended. Cool until mixture mounds.
Beat egg whites with cream of tartar until foamy; beat in 1/4 cup sugar, a tablespoon at a time, until meringue stands in stiff peaks.
In second bowl, using the same beaters, beat 1 cup cream until stiff. Beat the cooled chocolate mixture until smooth; fold in meringue, then fold in whipped cream. Pour into the baked chocolate shell. Chill until firm. Beat remaining 1 cup of whipping cream until stiff. Mound onto pie. Grate the semi-sweet chocolate over the cream.
In this issue: Summer Off the Beaten Path
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