----------------------------CHOCOLATE PIE SHELL----------------------------
1 c Unbleached flour; sifted
1/4 ts Salt
1/3 c Vegetable shortening
1/2 oz Semi-sweet chocolate; grated
2 tb Water; cold
------------------------------------PIE------------------------------------
1/4 c Sugar
1 Env unflavored gelatin
1/4 ts Salt
1 c Milk
3 lg Eggs; separated
3 oz Baking chocolate; cut up
1/2 ts Vanilla
1/4 ts Cream of tartar
1/4 c Sugar
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" circle. Loosely fit the dough into a 9" pie
plate and trim the edge so that there it reaches 1" 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°F for 12 minutes or until a
golden brown. Cool on a rack.
Chocolate Pie:
Stir the 1/4 cup of sugar, gelatin, and salt together in a 2 qt
saucepan. Stir in the milk and slightly beaten egg yolks. Add three
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 tb 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.
