American Pie Council

Chocolate Trifecta

Chocolate Trifecta
2012 Professional Crisco Classic Chocolate

Makes 9-inch double crust
3 cups flour
1 egg
1 Tbsp white vinegar
1/8 tsp salt
1 cup Crisco (original or butter-flavor)
7-9 Tbsp cold water
In a large cold bowl, add flour and salt, and mix well. Blend in Crisco until it resembles cornmeal. In a separate bowl, whip egg, vinegar, and water. Pour over flour mixture, stirring it with a fork until it forms a ball. Divide dough in half. Save one half of dough for another pie. On a floured board, roll out remaining dough 2 inches larger than your pie pan. Place in pie pan and flute the edges. Refrigerate while making the filling.
Preheat oven to 400 degrees. Bake prepared crust at 400 degrees for 12-18 minutes or until golden brown. Place a guard over the edges of the pie to prevent burning. Cool before filling.

4 squares of unsweetened chocolate
3/4 cup unsalted butter
4 eggs
1 cup sugar, reserving 1/4 cup for whip topping
1 tsp chocolate flavoring
1/2 tsp vanilla flavoring
1 cup chocolate cream cheese
1/2 cup small marshmallows
2 cups whipping cream
chocolate curls
In a heavy saucepan over medium heat, melt chocolate. Add marshmallows to chocolate and set aside. In a cold mixing bowl, cream butter, eggs, and sugar until creamy and fluffy. Whip in chocolate and marshmallows, then add vanilla flavoring and chocolate flavoring, mixing well. Slowly add cream cheese. Blend and set aside.
Whip 1/4 cup sugar and 2 cups of heavy whipping cream. Whip until firm but creamy. Fold into chocolate mixture and spoon into baked pie crust. Garnish with whip topping and chocolate curls. Cool for 2 to 4 hours before cutting.

Susan Boyle
2012 Professional Crisco Classic Chocolate