Pastry for a Single-Crust Pie

1. Mix the Dough

   In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. 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. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.
   

2. Roll and Bake

   Preheat oven to 450°F. 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 8 minutes. Remove 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

1. Separate Eggs

   Separate egg yolks from whites. Preheat oven to 350°F.

2. Prepare the Custard

   For custard, in a medium saucepan over medium heat, bring 2-1/2 cups of the milk almost to simmering (watch closely so milk doesn't boil). Meanwhile, in a medium bowl, whisk remaining 1/2 cup milk into the 3 egg yolks. In a second bowl combine 1 cup sugar, the flour, cocoa powder, and 1/2 teaspoon kosher salt; whisk in egg yolk mixture until smooth. Gradually whisk in hot milk; return the mixture to saucepan.

3. Bring to a Boil

   Over medium-high heat cook and stir mixture until it comes to a full boil. Boil for 30 seconds and remove from heat.

4. 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.

5. Heat Egg Whites

   Wash both bowl and whisk. Set whites-in bowl-over bowl of hot (110 degrees F) water. Let stand 5 minutes.

6. Whip Meringue

   In a large bowl, with 12-inch or larger wire whisk, beat egg whites slowly until foamy. Whisk in remaining 1/2 teaspoon vanilla, cream of tartar, and 1/4 teaspoon salt until well blended.

7. Add Sugar

   Whisk by hand or with an electric mixer on medium-high speed until whites begin to mound. Whisk in superfine sugar, 2 tablespoons at a time, sprinkling the sugar over the whole bowl. Continue to whisk 7 to 8 minutes or until whites are moist, glossy, and do not slide when bowl is inverted. The tips of whites should curl over slightly when whisk is lifted from bowl.

8. 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 350°F 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. Makes 8 servings.

How To Store Chocolate Meringue Pie

Chocolate meringue pie is best served on the day it's made. If you do have leftover slices, cover loosely with plastic wrap or transfer to an airtight container, and refrigerate for up to two days. Past that point, you may notice the meringue and filling will start to lose their structure.