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1
Make the crust:
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2
In a large bowl, stir together the flour, sugar and salt.
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3
Cut in the shortening with a pastry blender or 2 knives used like a scissor, or mix with your fingertips until the mixture resembles coarse crumbs.
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4
Sprinkle 2 tablespoons of the ice water over the flour mixture, tossing with a fork; adjust enough of the remaining water, by the tablespoon, tossing, so that the dough holds together.
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5
Flatten into a disk and wrap in plastic wrap.
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6
Refrigerate for 1 hour.
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7
Preheat the oven to 425 degrees F. On a lightly floured surface, with a lightly floured rolling pin, roll out the dough into an 11-inch circle.
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8
Fit into a 9-inch pie plate.
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9
Fold the edge under to make a stand-up edge; crimp.
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10
Prick the bottom all over with a fork.
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11
Bake until golden brown, 12 to 14 minutes.
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12
Remove the pie plate to a wire rack to cool.
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13
Make the filling:
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14
In a heatproof bowl, lightly beat the egg yolks to break up, and then set aside.
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15
In a small, heavy saucepan, stir together the sugar, flour and salt.
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16
Gradually stir in the scalded milk.
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17
Cook over medium-low heat, whisking, until thickened and bubbly, 6 to 8 minutes.
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18
Stir a little of the hot mixture into the yolks.
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19
Stir the yolk mixture back into the saucepan.
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20
Heat over very low heat, stirring, for 2 minutes, and do not let boil.
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21
Remove the saucepan from the heat.
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22
Whisk in the chocolate, butter, and vanilla until melted and smooth.
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23
Scrape into a clean bowl.
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24
Press a piece of plastic wrap directly on the surface of the filling and let cool for 10 minutes.
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25
Remove the plastic wrap and scrape the filling into the piecrust.
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26
Cool on a wire rack.
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27
Make the meringue:
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28
Preheat the oven to 350 degrees F.
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29
In a small saucepan, stir together the cornstarch, 2 tablespoons of the sugar, and the water.
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30
Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens, 2 to 3 minutes.
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31
Remove the saucepan from the heat.
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32
In a large bowl, add the salt to the egg whites.
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33
With an electric mixer at medium speed, beat just until soft peaks form.
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34
Add the cornstarch mixture and beat until creamy.
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35
Gradually beat in the remaining sugar and continue to beat until soft peaks form, 6 to 8 minutes.
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36
Spread the meringue mixture over the cooled chocolate filling, make sure the meringue touches the piecrust edge all the way around.
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37
Bake until the meringue is golden and its internal temperature registers 150 degrees F on an instant-read thermometer, 25 to 30 minutes.
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38
Serve soon after.
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39
Cover and refrigerate any leftovers.
