Categories: Chocolate, Pies, Desserts 
      Yield: 6 servings 
  
----------------------------CHOCOLATE PIE SHELL---------------------------- 
      1 c  Unbleached Flour; Sifted 
    1/4 t  Salt 
    1/3 c  Vegetable Shortening 
    1/2 oz Semi-Sweet Chocolate; Grated 
      2 tb Cold Water 
 
------------------------------------PIE------------------------------------ 
    1/4 c  Sugar 
      1 x  Unflavored Gelatin; 1 Env. 
    1/4 t  Salt 
      1 c  Milk 
      3 ea Eggs; Lg, Separated 
      3 oz Baking Chocolate; Cut Up 
    1/2 t  Vanilla 
    1/4 t  Cream Of Tartar 
    1/4 c  Sugar 
      1 c  Heavy Cream; Whipped 
 
----------------------------------GARNISH---------------------------------- 
      1 x  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-inch circle. 
  Loosely fit the dough into a 9-inch pie plate and trim the edge so that 
  there it reaches 1 inch 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 degrees F for 12 
  minutes or until a golden brown.  Cool on a rack. 
  CHOCOLATE PIE: 
  Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart 
  saucepan.  Stir in the milk and slightly beaten egg yolks.  Add 3 (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 Tbls 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.