PIE CRUST:

3 c. flour
1 c. shortening
1 tsp. salt
Water

Blend flour, shortening and salt together; add water until consistency is adequate for rolling. Full recipe makes three 9-inch pie crusts. Dry ingredients can be refrigerate until ready to use, then add water. Bake at 475 degrees for 8 minutes.

CHOCOLATE FILLING:

1 1/2 c. granulated sugar
1/2 c. flour
1/3 c. cocoa
2 c. milk
3 egg yolks, beaten
2 tbsp. butter
1 tsp. vanilla

Stir dry ingredients together in saucepan and add milk. Bring to a boil; constantly stirring for a smooth texture. Boil for 1 minute; remove from heat. Spoon some of the hot mixture into the egg yolks and mix well. Pour egg mixture into saucepan and boil 1 minute longer. Remove from heat; add butter and vanilla. Pour filling into baked pie crust.

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. granulated sugar
1/2 tsp. vanilla

Beat egg whites until stiff; add cream of tartar. Beat in sugar (2 tablespoons at a time). Beat well after each addition. Add vanilla. Spread on top of filling; bake at 400 degrees for 8-10 minutes, until golden brown.