---------- Recipe via Meal-Master (tm) v8.01
       Title: Divine Triple Chocolate Pie
  Categories: Pies, Desserts, Chocolate
       Yield: 6 servings
 ----------------------------CHOCOLATE PIE SHELL----------------------------
 	    1 c  Unbleached Flour; Sifted	   1/2 oz Semi-Sweet Chocolate;
     1/4 ts Salt                                2 tb Cold Water
     1/3 c  Vegetable Shortening          
     1/4 c  Sugar                               3 oz Baking Chocolate; Cut Up
       1 x  Unflavored Gelatin; 1 Env.        1/2 ts Vanilla
     1/4 ts Salt                              1/4 ts Cream Of Tartar
       1 c  Milk                              1/4 c  Sugar
       3 ea Eggs; Lg, Separated                 1 c  Heavy Cream; Whipped
       1 x  Sweetened Whipped Cream           1/2 oz Semi-Sweet Chocolate
   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.
   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.