CRUST:

1 c. sifted regular flour
1/2 tsp. salt
1/3 c. shortening
3 tbsp. cold water

Sift together flour and salt. Cut in shortening until particles are the size of small peas. Sprinkle cold water over mixture, mix with fork until dough is moist enough to hold together. Form into a ball. Roll out on floured pastry cloth or board to a 10" circle. Fit pastry loosely into an 8" pie pan. Fold edge to form standing rim; flute. Prick crust with fork. Bake in 450 degree oven for 10 to 12 minutes; cool.

CHOCOLATE FILLING:

1/2 c. butter
3/4 c. sugar
1 (1 oz.) square chocolate, melted & cooled
1 tsp. vanilla
2 eggs
1 egg white

Cream butter; gradually add sugar, creaming well. Blend in melted and cooled chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition (with electric mixer use medium speed).

Turn into cooled baked pie shell. Top with a ridge around outside of meringue made from 1 egg white or whipped cream can be used for top, do not cover entire top with topping, just circle around edge of pie. Top the topping with shaved chocolate or walnut halves. Chill 1 to 2 hours before serving. Be sure and keep in the refrigerator.