Most Divine Triple Chocolate Pie

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.

Step 10: In a second bowl, with the same beater, beat 1 cup of cream until stiff.

Step 11: Beat cooled chocolate mixture until smooth; fold in meringue, then fold in whipped cream.

Step 12: Pour into baked, cooled chocolate shell. Chill until firm enough to hold its shape when cut.

Step 13: Topping: In a small bowl beat remaining cream (and sugar if desired) until stiff.

Step 14: Mound whipped cream on firmed pie.

Step 15: Grate semi-sweet chocolate over whipped cream.