Most Divine Triple Chocolate Pie

30m
Prep Time

60m
Cook Time

1h 30m
Ready In

"My Mother has been making this for years from an old 1970's Family Circle Pies and Cakes cookbook. Cookbook's notes: Crisp crust, velvety-smooth filling, creamy topping are all delectably chocolatey. Mom's notes: Real good- favorite, very airy yet rich."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (111.1 g)
Calories 335.5
Total Fat - 23.6 g
Saturated Fat - 10.2 g
Cholesterol - 44.5 mg
Sodium - 196.9 mg
Total Carbohydrate - 29.2 g
Dietary Fiber - 1.1 g
Sugars - 14.3 g
Protein - 3.9 g
Calcium - 60 mg
Iron - 0.4 mg
Vitamin C - 0.2 mg
Thiamin - 0 mg

Step 1

Chocolate Shell: Preheat oven to 400°F.

Step 2

In a small bowl with a pastry blender or the back of a fork cut together shortening, flour and salt until it resembles crumbs.

Step 3

Stir in grated chocolate. Sprinkle water over. Mix lightly just until dough holds together.

Step 4

Roll out and line a 9-inch pie plate; flute edge.

Step 5

Bake for about 12 minutes. Cool.

Step 6

Filling: Mix gelatin, 1/4 cup sugar, salt and instant coffee powder in a large heavy saucepan or double boiler; blend in milk and beaten egg yolks; add unsweetened chocolate.

Step 7

Heat slowly, stirring constantly, until chocolate is melted and mixture is slightly thickened (do not let it boil).

Step 8

Pour mixture into a large bowl; add vanilla and stir until smooth and blended. Cool in refrigerator until mixture mounds.

Step 9

Beat egg whites with cream of tartar until foamy in a medium-sized bowl; beat in 1/4 cup sugar, 1 tbsp at a time, until meringue stands in stiff peaks.