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1
For the pie crust: In a medium bowl using a pastry blender or fork, mix together the flour, butter, shortening, and salt until the mixture resembles coarse crumbs.
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2
Add 2 tablespoons ice water and mix just until the water is incorporated.
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3
Add more water as needed to make a smooth dough.
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4
Form the dough into a disk, wrap tightly in plastic wrap, and let rest in the refrigerator for 1 hour.
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5
Remove from the refrigerator and place on a lightly floured surface.
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6
Roll the pastry to a large round, about 12-inches in diameter.
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7
Transfer to a deep dish 9-inch pie pan, trim to within 1/2-inch of the pan, and crimp decoratively.
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8
Prick with a fork, cover, and refrigerate for 20 to 30 minutes.
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9
Preheat the oven to 400 degrees F.
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10
Line the shell with parchment paper and fill with pie weights.
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11
Bake for 10 minutes.
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12
Remove the paper and bake until golden brown, about 10 to 15 minutes.
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13
Remove from the oven and cool on a wire rack.
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14
Filling: In the top of a double-boiler, or in a metal bowl set over a pot of barely simmering water, melt the bittersweet and unsweetened chocolates and butter, stirring, until smooth.
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15
Remove from the heat.
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16
In a bowl, beat the egg yolks with the sugar until thick and pale yellow.
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17
In a medium, heavy saucepan, heat milk.
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18
Add 1 cup of the hot milk mixture to the yolks and whisk until smooth.
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19
Add the beaten yolk mixture to the saucepan with the hot milk and bring to a simmer over medium-low heat.
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20
Whisk in the cornstarch and salt and cook over very low heat until thickened.
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21
Simmer, whisking constantly, until thick and smooth, about 3 minutes.
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22
Remove from the heat and whisk in the melted chocolate and vanilla.
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23
Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and cool completely.
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24
Pour the filling into the crust and refrigerate until cold, at least 4 hours or overnight.
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25
Meringue: In a large non-reactive bowl using an electric mixer, beat the egg whites with the cream of tartar and salt until soft peaks start to form.
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26
Slowly add the sugar while beating and continue to beat until glossy and stiff peaks form.
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27
(Be careful not to overbeat, as will be difficult to spread.)
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28
Preheat the oven to 325 degrees F.
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29
Spread the meringue over the chocolate pie, smoothing out to the pastry edges (so the meringue won't draw up during baking).
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30
With a dull knife, make decorative peaks in the meringue.
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31
Bake until the meringue is golden, about 14 to 15 minutes.
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32
Remove from the oven and let cool for at least 2 hours in the refrigerator.
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33
Sprinkle with grated chocolate, and serve.
