INGREDIENTS

INSTRUCTIONS

~---------------------PIE---------------------------  :        
Unflavored Gelatin; 1 Env.
~-------------------GARNISH-------------------------  :        
Sweetened Whipped Cream  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.  Farm Journal's Pie Cookbook and file from Eagle's Nest
"MMPies"  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 190
Calories From Fat: 110
Total Fat: 12.3g
Cholesterol: 6.4mg
Sodium: 97.6mg
Potassium: 22.3mg
Carbohydrates: 17.4g
Fiber: <1g
Sugar: <1g
Protein: 2.3g