CHOCOLATE CREAM PIE WITH CHOCOLATE MERINGUE

Steps:

• For crust: Combine flour and salt in food processor.
• Add chilled shortening and pulse until grainy.
• With machine running, drizzle in ice water until dough masses together.
• Gather dough into ball, flatten between two pieces of wax paper, and refrigerate one hour.
• Meanwhile, prepare filling by beating egg yolks in a saucepan.
• Stir in sugar, salt, cornstarch, and buttermilk.
• Cook over medium heat, stirring constantly, until mixture is thickened and boils.
• Remove from heat; stir in 3 oz melted chocolate.
• Add butter and vanilla, stirring until butter melts.
• Place wax paper over filling and refrigerate until cold.
• Once dough is chilled, preheat oven to 350°F and roll out into 12-inch circle on floured surface.
• Place in 9-inch pie pan and trim edges.
• Lightly line crust with foil and fill with rice or beans.
• Bake 10 minutes; remove foil and beans; return to oven and bake another 8-10 minutes until lightly browned.
• Remove from oven and cool completely on wire rack.
• Once crust is cool, evenly spread chilled filling into crust.
• Preheat oven to 400°F.
• For meringue, beat egg whites, tartar, and salt until foamy; add sugar a tablespoons.
• at a time and continue to beat until stiff but not dry.
• Gently fold in 1 oz melted chocolate, careful not to deflate egg whites.
• Mound on top of filling, sealing edges of crust.
• Bake 5-10 minutes, or until meringue is lightly browned.
• Chill thoroughly before serving cold.