PASTRY SHELL:

1 cup sifted all-purpose flour
1/2 tsp. salt
1/3 cup shortening (Crisco)
3-5 tbsp. cold water

Combine flour and salt in mixing bowl. Cut in shortening until consistency of coarse meal. Sprinkle water, 1 tablespoon at a time, over mixture, tossing quickly and lightly with fork until dough is just moist enough to hold together.

Roll out pastry gently into pie plate; fit pastry gently into plate and prick generously with fork.

Bake in hot (450°F) oven for 12 minutes until a golden brown.

MERINGUE:

2 egg whites
1/4 tsp. salt
1/2 tsp. vinegar
1/4 tsp. cinnamon (optional)
1/2 cup sugar

Beat together egg whites, vinegar, cinnamon and salt until stiff but not dry. Gradually add sugar and beat until very stiff. Spread meringue over bottom and up sides of baked pastry shell.

Bake in slow (325°F) for 15 to 18 minutes until lightly browned. Cool. Fill with Chocolate Cream Filling.

CHOCOLATE CREAM FILLING:

1 (6 oz.) pkg. semi-sweet chocolate morsels
2 egg yolks
1/4 cup water
1 cup heavy cream
1/4 cup sugar
1/4 tsp. cinnamon

Melt semi-sweet chocolate morsels over hot, not boiling, water. Blend in egg yolks and water until smooth. Spread 3 tablespoons chocolate mixture over cooled meringue and chill remainder until it begins to thicken.

Beat together heavy cream, sugar and cinnamon until thick; spread 1/2 whipped cream mixture over chocolate layer in pie shell. Fold chilled chocolate mixture into remaining whipped cream mixture. Spread over whipped cream in pie shell. Chill pie at least 4 hours before serving.

Makes 1 (9-inch) pie.

Cooks Tip: If filling does not come out to the desired height, in the shell, add another cup of whipping cream and spread on top.

For a special touch, add chocolate shavings (I use Baker's sweet chocolate) to top of pie.