1 c. all-purpose flour, sifted
1/2 tsp. salt
1/3 c. shortening
3-4 tbsp. cold water
2 egg whites
1/2 tsp. vinegar
1/4 tsp. salt
1/4 tsp. cinnamon (opt.)
1/2 c. sugar

Sift together flour and 1/2 teaspoon salt into mixing bowl. Cut in shortening until particles are the size of small peas. Sprinkle cold water over mixture while tossing and stirring lightly with fork. Add liquid to driest particles, pushing lumps to side, until dough is just moist enough to hold together. Form into a ball. Flatten to 1/2" thickness; smooth edges. Roll out dough to a circle 1 1/2" larger than an inverted 9" pie pan. Fit loosely into pan; gently pat out air pockets. Fold edge to form a standing rim; flute. Prick generously with a fork.

Bake at 450 degrees for 10 to 12 minutes until golden brown. Beat 2 egg whites with vinegar, salt and cinnamon until soft mounds form. Add sugar gradually. Continue beating until meringue stands in stiff, glossy peaks. Spread bottom and sides of baked pie shell with meringue. Bake at 325 degrees for 15 to 18 minutes until lightly browned. Cool and fill. NOTE: If you use self-rising flour, omit salt.

FILLING:

2 egg yolks, slightly beaten
1/4 c. water
1 (6 oz.) pkg. Nestles semi-sweet chocolate morsels
1/4 c. sugar
1/4 tsp. cinnamon
1 c. whipping cream

Add slightly beaten egg yolks and water to melted Nestle's semi-sweet chocolate morsels. Spread 3 tablespoons over cooled meringue. Chill remainder. Combine sugar, cinnamon and whipping cream. Beat until thick. Spread 1/2 the whipping cream over the chocolate in the pie shell. Combine the remaining whipped cream with the chocolate mixture that was reserved. Spread over whipped cream in pie shell. Chill at least 4 hours.