Cocoa powder and chopped chocolate give this classic chocolate pie double the chocolaty goodness.
The contrasting textures and varying levels of sweetness make it hard to resist a second slice.
Using a pastry blender, cut in shortening and butter until pieces are pea size.
Credit: Andy Lyons
Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork.
Push moistened dough to side of bowl.
Gather mixture into a ball, kneading gently until it holds together.
Roll and Bake
Preheat oven to 450F.
On a lightly floured surface, use your hands to slightly flatten pastry ball.
Roll pastry into a 12-inch circle.
Line a 9-inch pie plate with pastry circle.
Trim and crimp edge.
Do not prick pastry.
Line pastry with a double thickness of foil.
Bake 2 to 3 minutes more or until crust is set and dry.
Remove from oven; set onto a wire rack to cool.
Chocolate Meringue Pie Filling
Separate Eggs
Separate egg yolks from whites.
Preheat oven to 350F.
Meanwhile, in a medium bowl, whisk remaining 1/2 cup milk into the 3 egg yolks.
Gradually whisk in hot milk; return the mixture to saucepan.
Boil for 30 seconds and remove from heat.
Transfer Filling to Shell
Whisk in chocolate and butter until melted and smooth.
Stir in 2 teaspoons vanilla.
Strain mixture through a sieve, pushing it through with a spatula as needed.
Pour the chocolate filling into the prepared pastry shell.
Heat Egg Whites
Wash both bowl and whisk.
Set whites-in bowl-over bowl of hot (110 degrees F) water.
Let stand 5 minutes.
Whisk in remaining 1/2 teaspoon vanilla, cream of tartar, and 1/4 teaspoon salt until well blended.
Whisk in superfine sugar, 2 tablespoons at a time, sprinkling the sugar over the whole bowl.
The tips of whites should curl over slightly when whisk is lifted from bowl.
Top and Bake
Turn meringue out all at once on top of hot pie filling.
With spatula spread meringue from center to edges making sure meringue seals to crust all the way around.
Bake 15 minutes at 350F or until top is golden; do not overbake.
Cool on wire rack for 1 hour.
Refrigerate at least 2 hours before serving.
Store leftovers in refrigerator.
Past that point, you may notice the meringue and filling will start to lose their structure.
2,000 calories a day is used for general nutrition advice.
