*  Exported from  MasterCook  *

                        Triple Chocolate Cream Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chocolate Pastry Crust:
   1      Cup           All Purpose Flour
   5      Tablespoons   Unsweetened Cocoa Powder
   2      Tablespoons   Sugar
     1/2  Teaspoon      Salt
   4      Tablespoons   Unsalted Butter -- chilled
   2      Tablespoons   Vegetable Shortening
   1                    Egg Yolk
   1      Tablespoon    White Vinegar
   2      Tablespoons   Ice Water
                        White Chocolate Topping:
   7      Ounces        Imported White Chocolate
   1 1/2  Cups          Heavy Cream
   3      Tablespoons   Sugar
   2      Teaspoons     White Creme De Cacao
                        Chocolate Custard:
   1 1/2  Cups          Milk
     3/4  Cup           Sugar
     1/4  Teaspoon      Salt
   3 1/2  Ounces        Semisweet Chocolate
   4                    Egg Yolks
   1      Cup           Half And Half
   4      Tablespoons   Cornstarch
   2      Tablespoons   Butter
   1      Teaspoon      Vanilla
   2      Tablespoons   White Creme De Cacao
     1/2                Lemon
   1      Ounce         Semisweet Chocolate

For the crust,
 put the flour, 3 tbsp. cocoa, sugar, and salt in the workbowl of a food processor
 fitted with the metal bladce. Process for 5 seconds.
 Cut butter into 1 inch pieces and add to processor along with vegetable shortening.
 Process until mixture resembles coarse meal, about 5 seconds. 
Add egg yolk, vinegar, and ice water. 
Pulse 3-4 times until dough forms a ball.
 Wrap in plastic and refrigerate overnight or at least one hour.

 Dust work surface with remaining 1/4 cup cocoa and roll out dough to a 13 inch circle. 
Transfer to a 9 inch pie pan.
 Make a scalloped edge by pinching the dough rim between your fingers.
 Freeze crust 10 minutes. 
Adjust oven rack to low position and heat to 415.
 Line the dough with buttered aluminum foil, shiny side down,
 and fill with dried beans or pie weights.  Bake for 10 minutes.
 Lower the oven temperature to 350 degrees.
Remove foil and beans and return crust to oven until pastry is dry 
and edges are lightly browned, about 10 minutes. 
Cool completely on a wire rack.

 For the topping, 
chop the white chocolate into pea-sized piecesa nd put into a bowl.
 Put the cream, sugar and creme de cacao into a small, heavy bottomed saucepan.
 Warm to 90 degrees, stirring to dissolve sugar. Do not allow the cream to simmer. 

Pour cream over chocolate and stir until the chocolate has melted.
 Cover loosely and refrigerate until cold (can be refrigerated up to 2 days).

 For the custard,
 heat the milk, sugar, and salt in a saucepan, stirring frequently, until sugar dissolves. 
Chop and stir in chocolate. Bring 2 inches of water to a simmer in a separate saucepan.
 Whisk egg yolks with half and half and cornstarch in a heatproof bowl.
 Slowly whisk in the warm chocolate milk. 
Set bowl over the simmering water and cook, whisking constantly until the mixture
 thickens to a pudding-like consistency, 7-10 minutes. 

Remove custard from the heat and whisk in butter, vanilla, creme de cacao. 
Squeeze in 2 tsp. of lemon juice.
 Strain custard through a fine sieve into a bowl.
 Put plastic wrap directly on the surface of the filling to prevent skimming over. 
Cool to room temperature. 

To assemble, 
spread the chocolate custard evenly in the pie shell. 
Whip the chilled white chocolate mixture to soft peaks and spread over custard.
 Refrigerate for 3 hours. Draw a small knife across chilled block of chocolate to
make shavings. Sprinkle over top of pie and serve immediately. 



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