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1
Remove the prepared pie dough from the refrigerator and place on a lightly floured surface.
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2
Roll out the pastry to a large round, about 12-inches in diameter.
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3
Transfer to a 9-inch pie pan, trim the edges to within 1/2-inch of the pan, and crimp decoratively.
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4
Refrigerate for 20 to 30 minutes.
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5
Preheat the oven to 400 degrees F.
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6
Line the shell with parchment paper and fill with pie weights.
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7
Bake for 10 minutes.
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8
Remove the paper and bake until golden brown, 15 to 20 minutes.
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9
Remove from the oven and cool on a wire rack.
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10
In a small bowl, beat 1 egg white and brush over the bottom of the crust to seal.
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11
Reduce the oven temperature to 325 degrees F.
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12
Combine the whole eggs, 1 1/2 cups of the sugar and a pinch of salt in a large bowl and beat with an electric mixer until thick and pale.
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13
Beat in the cream, juice, butter, cornmeal, zest and nutmeg.
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14
Pour the filling into the pie shell and bake until the custard is just set, 35 to 40 minutes.
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15
Remove from the oven and leave the oven on.
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16
While the pie is baking, make the meringue.
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17
In a large, clean bowl using clean beaters, beat the remaining 4 egg whites with the cream of tartar and a pinch of salt with an electric mixer until soft peaks form.
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18
Beating constantly, slowly add the remaining 1/2 cup sugar until glossy, stiff peaks form, being careful not to over beat, as this will make it difficult to spread.
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19
Using a rubber spatula, spread the meringue evenly over the pie filling, smoothing out to the pastry edges so the meringue won't draw up or weep during baking.
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20
With a dull knife make decorative peaks in the meringue.
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21
Bake until the meringue is golden, 14 to 15 minutes.
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22
Transfer the pie to a wire rack to cool completely.
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23
Garnish the top of the pie with the white chocolate shavings, cut into wedges and serve.
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24
11/4 cups all-purpose flour
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25
1 tablespoon sugar
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26
1/4 teaspoon salt
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27
6 tablespoons cold unsalted butter, cut into small pieces and chilled
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28
2 tablespoons cold vegetable shortening
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29
3 to 5 tablespoons ice water, as needed
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30
Sift the flour, sugar and salt into a large bowl.
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31
Add the butter and shortening.
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32
Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs.
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33
One tablespoon at a time, work in enough ice water until the dough comes together, being careful not to overmix or the crust will be tough.
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34
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap.
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35
Refrigerate for at least 30 minutes, and up to 2 days.
