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