Most Divine Triple Chocolate Pie Recipes

DIVINE TRIPLE CHOCOLATE PIE

Steps:

• 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.

TRIPLE CHOCOLATE S'MORE PIE

Steps:

• For the crust: Preheat the oven to 375 degrees F. Spray the inside of a 9-inch pie pan with non-stick cooking spray. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Bake for 6 to 8 minutes. Set aside to cool.
• For filling: In a microwave safe bowl, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Microwave for 2 minutes on medium (50 percent) power. Alternately, combine all ingredients and melt in a double boiler. Stir until all chips are melted and pour into bottom of cooled crust. Set in refrigerator while preparing second layer.
• For second layer, repeat above process using the vanilla chips. Pour over milk chocolate layer. Set in refrigerator while preparing third layer. For third layer repeat above process using the dark chocolate chips. Pour over white chocolate layer.
• Preheat the broiler. Evenly cover top with miniature marshmallows. Place under broiler for a few minutes just until marshmallows are lightly browned. Refrigerate at least 1 hour.

TRIPLE CHOCOLATE DREAM PIE

Steps:

• Combine the graham cracker crumbs, butter and egg white; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 6-8 minutes or until lightly browned. Cool on a wire rack., For filling, in a large saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in chocolate chips and vanilla., Pour into crust. Refrigerate for at least 2 hours or until firm. Spread whipped topping over filling; sprinkle with grated chocolate.

TRIPLE CHOCOLATE FUDGE PIE

Steps:

• Bake pie shell for 1/2 the baking time directed on package instructions. Remove from oven and allow to cool to room temperature as you prepare the rest of the pie.
• Blend sugar, cocoa powder, flour, and salt together in a medium bowl until well mixed.
• Stir in evaporated milk, then eggs.
• Add melted butter and vanilla and stir until completely combined.
• Sprinkle chocolate chips evenly into the bottom of the pie crust. Stir chocolate pie mixture and pour on top of chocolate chips.
• Bake at 325F for 55-60 minutes. Remove from oven and let sit 15 minutes.
• Spoon hot fudge over pie and carefully spread until even.
• Refrigerate several hours before serving. Keep refrigerated.
• Serve topped with a dollop of fresh whipped cream. Yum!

TRIPLE CHOCOLATE CREAM PIE

Steps:

• To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
• Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes.
• Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
• Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.

CLARE'S WORLD'S VERY BEST TRIPLE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a very large bowl stir together cake mix and pudding mix.
• Mix in sour cream, melted butter, eggs and almond extract, beat until well blended.
• Continue to beat for 4 minutes on medium speed, then blend in chocolate chips.
• Prepare a large bundt pan by greasing all the sides and then dusting with flour.
• Pour cake mixture into the pan and bake for 55 to 60 minutes or whenever a cake tester comes out clean.
• Baking times can vary with this recipe for some reason, so do keep an eye on it!

MOST DIVINE TRIPLE CHOCOLATE PIE

Steps:

• Chocolate Shell:.
• Preheat oven to 400°F.
• In a small bowl with a pastry blender or the back of a fork cut together shortening, flour and salt until it resembles crumbs.
• Stir in grated chocolate.
• Sprinkle water over. Mix lightly just until dough holds together.
• Roll out and line a 9-inch pie plate; flute edge.
• Bake for about 12 minutes. Cool.
• 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.
• Heat slowly, stirring constantly, until chocolate is melted and mixture is slightly thickened (do not let it boil).
• Pour mixture into a large bowl; add vanilla and stir until smooth and blended. Cool in refrigerator until mixture mounds.
• 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.
• In a second bowl, with the same beater, beat 1 cup of cream until stiff.
• Beat cooled chocolate mixture until smooth; fold in meringue, then fold in whipped cream.
• Pour into baked, cooled chocolate shell. Chill until firm enough to hold its shape when cut.
• Topping:.
• In a small bowl beat remaining cream (and sugar if desired) until stiff.
• Mound whipped cream on firmed pie.
• Grate semi-sweet chocolate over whipped cream.