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1
For crust: Combine flour and salt in food processor.
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2
Add chilled shortening and pulse until grainy.
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3
With machine running, drizzle in ice water until dough masses together.
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4
Gather dough into ball, flatten between two pieces of wax paper, and refrigerate one hour.
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5
Meanwhile, prepare filling by beating egg yolks in a saucepan.
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6
Stir in sugar, salt, cornstarch, and buttermilk.
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7
Cook over medium heat, stirring constantly, until mixture is thickened and boils.
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8
Remove from heat; stir in 3 oz melted chocolate.
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9
Add butter and vanilla, stirring until butter melts.
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10
Place wax paper over filling and refrigerate until cold.
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11
Once dough is chilled, preheat oven to 350u00b0F and roll out into 12-inch circle on floured surface.
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12
Place in 9-inch pie pan and trim edges.
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13
Lightly line crust with foil and fill with rice or beans.
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14
Bake 10 minutes; remove foil and beans; return to oven and bake another 8-10 minutes until lightly browned.
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15
Remove from oven and cool completely on wire rack.
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16
Once crust is cool, evenly spread chilled filling into crust.
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17
Preheat oven to 400u00b0F.
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18
For meringue, beat egg whites, tartar, and salt until foamy; add sugar a tablespoons.
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19
at a time and continue to beat until stiff but not dry.
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20
Gently fold in 1 oz melted chocolate, careful not to deflate egg whites.
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21
Mound on top of filling, sealing edges of crust.
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22
Bake 5-10 minutes, or until meringue is lightly browned.
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23
Chill thoroughly before serving cold.
