chocolate pie "b"

Directions

1. For the crust:
2. Combine flour and salt. Cut shortening into flour using a food processor or pastry cutter until mixture forms coarse crumbs. Add water and mix just until dough comes together and forms a ball. Chill dough for approximately thirty minutes prior to rolling out.
3. Roll dough out onto a floured surface until it reaches the desired width and thickness. Carefully drape dough over an ungreased pie plate. Gently press dough into the corners of the plate. Using a knife or kitchen shears, trim excess dough around the edges of the plate. If desired, crimp edges by using a fork or by making a thumbprint around the perimeter of the crust.
4. Makes 1 pie crust.
5. Preheat oven to 350 degrees F.
6. In a medium bowl, sift together flour and cocoa powder. Add sugar. Add mixture to a medium saucepan and blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan until just combined. Add the butter. Heat, stirring constantly, until butter is melted. Pour filling into unbaked pie shell.
7. Bake for 35 to 40 minutes or until pie the pie looks set when shaken.
8. In the meantime, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly. Add cream of tartar and whip until stiff peaks form. Spread meringue on pie.
9. Return pie to oven, and bake until meringue is golden, about 10-15 minutes.
10. Serves 8.