PIE CRUST:

1 c. flour
1/2 tsp. salt
1/3 c. shortening
3 to 4 tbsp. cold water

Cut shortening into flour and salt until size of small peas. Sprinkle 3 to 4 tablespoons cold water over mixture while tossing lightly with fork. Add more liquid until moist enough to fold together. Roll out. Put into pie pan. Prick with fork. Bake at 450 degrees 10 to 12 minutes.

MERINGUE:

2 egg whites
1/2 tsp. vinegar
1/4 tsp. salt
1/4 tsp. cinnamon

Beat egg whites with vinegar, salt and cinnamon. Beat until firm. Add 1/2 cup sugar slowly until meringue stands in stiff glossy peaks. Spread on bottom and sides of baked pie shell. Bake at 325 degrees 15 to 18 minutes.

CHOCOLATE WHIPPED CREAM FILLING:

2 slightly beaten egg yolks
1/4 c. water
1 (6 oz.) pkg. melted chocolate chips

Add 2 slightly beaten egg yolks and 1/4 cup water to 1 cup melted chocolate chips. Spread 3 tablespoons over cooled meringue. Chill remainder. Combine: 1/4 tsp. cinnamon 1 c. whipping cream

Beat until thick. Spread 1/2 mixture over chocolate in pie shell. Combine remaining whipped cream with chocolate mixture. Spread over whipped cream in pie shell. Chill at least 4 hours.