Meringue Chocolate Pie
|Ground cinnamon||1⁄4 Teaspoon|
|Semisweet chocolate pieces||6 Ounce|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|For pastry shell|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Cold water||4 Tablespoon|
Prepare and bake pastry; cool.
In small mixer bowl combine egg whites, vinegar, and cinnamon.
Beat with electric mixer to soft peaks.
Gradually add the 1/2 cup sugar, beating to stiff peaks.
Spread over the bottom and up the sides of the baked pastry shell.
Bake in a 325°F oven for 15 minutes.
Remove from oven and cool on rack.
Meanwhile, melt chocolate in a saucepan over low heat; cool to room temperature.
In a bowl beat together egg yolks and 1/4 cup water till blended.
Gradually stir in the melted and cooled chocolate.
Spread 1/4 cup of the chocolate mixture over the meringue.
Chill 1 hour.
Beat whipping cream and the 1/4 cup sugar to soft peaks.
Fold half of the whipped cream into the remaining chocolate mixture.
Carefully spread over the chilled pie.
Spread the remaining whipped cream in a 6-inch circle atop chocolate mixture.
Refrigerate 4 hours or overnight.
Top with chocolate curls, if desired.
Pastry Shell: In mixing bowl stir together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt.
Cut in 1/3 cup shortening till the size of small peas.
Sprinkle 1 tablespoon cold water over part of mixture, gently toss with fork.
Push to side of bowl.
Repeat with 2 to 3 tablespoons more cold water till all is moistened.
Form dough into ball.
On a lightly floured surface roll dough to a 12-inch circle.
Place in a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate; flute edge.
Prick bottom and sides of shell with fork.
Bake in 450°F oven for 10 to 12 minutes.
Cool on wire rack.