Most Divine Triple Chocolate Pie Recipes

Steps:

• For crust:
• Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
• For filling:
• Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
• For topping:
• Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)
• Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package except use 3/4 cup water. Stir in dry pudding mix and melted chocolate. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.
• Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.
• Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.

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.

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.

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.