Return to Content

Most Divine Triple Chocolate Pie

by in Jan 1984

Chocolate Shell:

Ingredients:

  • 1/3 cup shortening
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 square semi-sweet chocolate, grated
  • 2 tablespoons water

Instructions:

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.


Chocolate Filling:

Ingredients:

  • 1 envelope unflavored gelatin
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon instant coffee powder
  • 3 egg yolks, beaten
  • 3 squares unsweetened chocolate
  • 1/2 teaspoon vanilla
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar (for meringue)
  • 2 cups whipping cream
  • 1/2 square semi-sweet chocolate, grated

Instructions:

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.

Updated Wednesday, October 27th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

reader-survey-2014-600x350